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easy ginger cake

Easy & Moist Ginger Cake – Vegan!

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5 from 1 review

  • Author: Maiko
  • Total Time: 55 minutes
  • Yield: 9 squares 1x
  • Diet: Vegan


This is the best vegan ginger cake ever! It’s an easy single-layer cake with fresh ginger topped with caramel buttercream frosting. It’s so fluffy and soft yet rich and moist with a warm and cosy flavour of ginger. It’s perfect as a dessert for tea, and on festive occasions like Thanksgiving and Christmas!



For the cake

For the caramel buttercream


  1. Preheat the oven to 180°C(350°F).
  2. Mix the soy milk, vegetable oil, maple syrup, applesauce, and ground ginger together in a jug or a bowl. 
  3. In a large mixing bowl, mix the flour, brown sugar, corn flour, cinnamon, nutmeg, clove, baking powder, and baking soda with a whisk until well combined and there are no lumps of flour left.
  4. Add the wet mixture to the dry mixture and mix them with a large wooden spoon or silicon spatula until just combined.
  5. Pour the batter into a lined square cake tine and smooth out the top evenly. Bake in the oven for 40 mins until an inserted toothpick in the middle comes out clean.
  6. Remove the cake from the oven and let it cool down until it’s not too hot to touch. Carefully remove the cake from the tin, transfer it onto a cooling rack, and let it cool completely.
  7. To make the caramel buttercream, beat the vegan butter until fluffy and creamy in a large mixing bowl with a hand mixer or stand mixer for about 3-5 mins.
  8. Add the caramel and beat further until they are incorporated well.
  9. Add one cup of icing sugar at a time and beat until it’s creamy and fluffy.
  10. To assemble, place the caramel buttercream on the cooled ginger cake and spread it evenly. Drizzle some more caramel on top. Enjoy!


Do not overmix the cake batter. Overmixing causes the texture to be tough and rubbery.

Adjust the amount of fresh ginger to your liking.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Cake
  • Method: Baking