Vegan Gingerbread Cake + Chai Buttercream

Vegan Gingerbread Cake with Chai Buttercream missing a piece

4.95 from 19 votes

Vegan Gingerbread Cake + Chai Buttercream

This Vegan Gingerbread Cake + Chai Buttercream is the perfect layered cake for the Winter/Holiday season that comes infused with warm, cozy spices and beautiful gingerbread flavor!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Keyword: baked, baking, cake, chai tea, christmas, classic, dairy-free, dessert, easy, fall recipe, fluffy, ginger, gingerbread, healthy, holidays, homemade, plant-based, recipe, spices, sweet, traditional, vegan

Servings: servings

Calories: 712kcal

Author: Shanika

Ingredients

CAKE:

4 cups organic all-purpose flour (See Notes!)
1 ½ cups organic cane sugar
2 ½ tsps baking powder
½ teaspoon baking soda
2 tsps ground ginger
1 ½ tsps ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of sea salt
3 cups dairy-free 'Buttermilk' (Almond milk + 1 ½ tablespoon apple cider vinegar)
¼ cup organic canola oil (See Notes!)
6 Tbsps molasses
1 teaspoon vanilla extract

CHAI BUTTERCREAM:

5 cups organic powdered sugar, sifted
1 cup vegan butter, softened at room temp.
1 teaspoon chai spice blend (See Notes for More!)
1 teaspoon vanilla extract
3-4 Tbsps Almond milk (You can use your fave plant-based milk)

OPTIONAL TOPPING:

festive sprinkles, vegan-friendly

US Customary - Metric

Instructions

TO MAKE THE CAKE:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
In a bowl or large measuring cup, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk".
In a large bowl, whisk together both the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt until combined.
In a separate bowl, add the dairy-free 'buttermilk', molasses, vanilla, and oil together and whisk until combined and smooth. Add in dry ingredients and using a wooden spoon (or electric hand-mixer for ease), mix until combined and smooth. NOTE: The batter should be thick, but slowly fall off of the spoon or whisk once lifted.
Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.

MAKE THE BUTTERCREAM:

Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, chai spice blend, vanilla, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with festive sprinkles, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall/Winter/Holiday vibe!
When ready to serve, remove from the refrigerator. Slice and enjoy!
Bon Appetit!

Notes

STORAGE: Keep cake leftovers stored for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
GINGERBREAD CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
BUTTERMILK: For a dairy-free 'buttermilk', use 1 cup Almond milk + 1 Tablespoon apple cider vinegar.
CHAI SPICES: To make your own homemade Chai Tea spice blend, you can use the following: 2 Tbsps ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon ground ginger, 1 teaspoon ground allspice, 1 teaspoon ground cardamom, ½ teaspoon ground cloves, and ¼ teaspoon black pepper.

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