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Amazing Gingerbread Cake with Chocolate Ganache - vegan & naturally sweetened

Amazing Gingerbread Cake with Chocolate Ganache

This dreamy Gingerbread Cake is wonderfully soft and fluffy with the perfect gingerbread flavor. It's vegan, oil-free & naturally sweetened. A Christmas treat (almost) without a bad conscience. 🌟

[:de]Kategorien[:en]Course Tags[:] Cake, Dessert
Tags dairy-free, gingerbread, oil-free, plant-based, protein, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 15 minutes
[:de]Garzeit[:en]Cook Time[:] 30 minutes
Cooling time: 1 hour
[:de]Gesamt[:en]Total Time[:] 40 minutes
[:de]Portionen[:en]Servings[:] 8 slices


For the cake:

Dry ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour*
  • 1/4 cup whole buckwheat flour
  • 2 Tbsp corn starch
  • 2 tsp baking soda
  • 4 tsp gingerbread spice**
  • 1/2 tsp ground vanilla
  • pinch of salt

Wet ingredients:

  • 1 cup apple sauce (unsweetened)
  • 2/3 cup maple syrup
  • 1/4 cup sugarcane molasses***
  • 2 Tbsp hot water

For the chocolate ganache:

  • 2,8 oz dark vegan chocolate (60% cocoa)****
  • 2 Tbsp oat milk
  • 1/2 tsp cinnamon

For the caramel apple slices:

  • 1 apple cored & peeled
  • 1 tsp coconut oil
  • 1 Tbsp maple syrup
  • 1 pinch of cinnamon


  • almond slices for decoration


For the cake:

  1. Preheat the oven to 175°C | 350°F.

    Grease a baking pan (mine is 6 x 10 inches) with coconut oil and / or lay it out with baking paper.

  2. Mix all dry ingredients in a large bowl with a whisk.

  3. Add the wet ingredients and stir with the whisk until everything is well combined. (DO NOT stir for too long, otherwise the dough will become tough and will not rise properly.)

  4. Pour the dough into the prepared baking pan and bake the cake for 25-30 minutes. Allow to cool on a wire rack in the pan for about 1 hour.

For the chocolate ganache:

  1. While the cake is cooling, you can prepare the ganache.

    Break the chocolate into pieces and place in a small (heat resistant!) bowl (e.g. porcelain).

  2. Your oven is probably still hot from baking, but if not, set it again to 80°C | 175°F and put the bowl in for about 10 minutes.

  3. When the chocolate has melted, stir in the oatmilk and cinnamon with a spoon until you have a creamy, shiny chocolate mixture.

For the caramelised apple slices:

  1. It's best to prepare the apple slices as the cake cools.

    First cut the apple into thin slits.

  2. Heat the coconut oil in a non-stick pan and add the crevasses. Then add the maple syrup and let it all sizzle a few minutes until the apple slices are golden brown (keep it in the eye, so that nothing burns).

  3. Turn the apple slices and let them roast on the other side too. Sprinkle a pinch of cinnamon over it and let the apple cool in the pan.

Decorating the cake:

  1. Take the cooled cake out of the mold and carefully spread the chocolate ganache.

    If you like, you can decorate the topping with sliced almonds or other nuts.

    Carefully cut the cake into 8 slices and serve it with the caramelised apple slices as an eye catcher on your plate.


* You can just use whole wheat flour instead of the all-purpose, but the cake will be a bit more dense and less fluffy then.
** I used this one here.
It contains: orange peel, lemon peel, cassia cinnamon, clove, star anise, ginger, nutmeg, cardamom.
*** Sugarcane molasses is also a great iron supplier. Eat a spoonful of it regularly and wash it down with a glass of orange juice. Vitamin C helps your body absorbing the iron better.


**** It's best to use a chocolate that is naturally sweetened with coconut blossom sugar or something similar. Of course, you can also use 'normal' chocolate. 🙂


I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚