As the smell of warm spices fills the air, I find myself transported to cozy holiday gatherings filled with laughter and joy. This Moist Vegan Gingerbread Layer Cake is the perfect centerpiece to celebrate those cherished moments, bringing together the comforting essence of spiced gingerbread with the brightness of a tangy cranberry chia jam and rich cashew frosting. Not only is it gluten-free, but this cake also caters to vegan diets, making it an ideal choice for everyone at your table. The best part? It comes together quickly, so you can focus on what really matters—creating memories with your loved ones. Who wouldn’t want to slice into a cake that’s both a visual delight and a flavorful experience? Let’s dive into this festive treat and explore how to bring this seasonal wonder to life!
Why is this Gingerbread Layer Cake special?
Irresistible Flavor: The combination of warm spices and tangy cranberry chia jam creates a unique and delightful taste experience that captures the essence of the holidays.
Vegan & Gluten-Free: This cake caters to various dietary needs, ensuring everyone can indulge in its moist, spiced layers without any guilt.
Quick and Easy: With straightforward steps, you can whip up this cake quickly, giving you more time to focus on memories and celebrations with loved ones.
Visually Stunning: The layers, adorned with bright cranberry jam and creamy cashew frosting, make for a show-stopping centerpiece that will impress your guests.
Versatile Variations: Feel free to swap out the ingredients! Experiment with different jams or spices to put your own twist on this festive favorite, much like our delicious Snickerdoodle Bundt Cake or Cinnamon Roll Cake.
Prepare to fall in love with this moist gingerbread layer cake—it’s a delightful holiday treat you won’t want to miss!
Gingerbread Layer Cake Ingredients
• Discover the essential components for a delightful Gingerbread Layer Cake!
For the Cake
- Teff Flour – Provides structure and a nutty flavor; ideal for gluten-free baking.
- Coconut Oil – Adds essential moisture to the cake and assists with frosting consistency; use refined for neutral flavor.
- Baking Powder – Ensures the cake rises perfectly, giving you a light, airy dessert.
- Ground Ginger – Brings warmth and spice to the cake, making it truly gingerbread-like.
- Cinnamon – Enhances the overall flavor profile, elevating each bite with sweetness.
- Nutmeg – A pinch adds depth to the spices, creating that comforting holiday aroma.
- Plant-based Sweetener (Maple Syrup or Agave) – Provides natural sweetness; adjust for your preference.
For the Cranberry Chia Jam
- Fresh Cranberries – Offers tartness and vibrant color; feel free to swap for another berry!
- Chia Seeds – Great for thickening the jam naturally while adding a nutritious boost; combine with cranberries for ideal jam texture.
- Sweetener for Jam (Optional) – Depending on your taste, a bit of maple syrup or agave can balance the tartness.
For the Frosting
- Cashew Nuts – The base for a rich, creamy frosting; soak before blending for a smoother consistency.
- Coconut Oil – Helps the frosting set and adds moisture; use unrefined for a delicious coconut flavor.
- Plant-based Sweetener – Adjust to taste to achieve your desired level of sweetness in the frosting.
With these ingredients on hand, you’re well on your way to creating a stunning and delicious Gingerbread Layer Cake that’s perfect for any holiday gathering! Let’s get baking!
Step‑by‑Step Instructions for Gingerbread Layer Cake
Step 1: Prepare the Cranberry Chia Jam
In a medium bowl, combine fresh cranberries with chia seeds and a splash of water. Stir well and let it sit at room temperature for about 10 minutes. Then, refrigerate the mixture overnight, allowing the chia seeds to absorb moisture and thicken the jam, creating a delightful tart complement for your gingerbread layer cake.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together teff flour, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt. In another bowl, blend melted coconut oil with plant-based sweetener and any other wet ingredients until smooth. Gradually incorporate the dry ingredient mixture into the wet ingredients until just combined, yielding a thick batter with a rich aroma of spiced gingerbread.
Step 3: Bake the Cake
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Evenly divide the gingerbread cake batter between the pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are slightly golden. Allow the cakes to cool in the pans for 10 minutes before carefully transferring to a wire rack.
Step 4: Cool the Cakes
Once the cakes are removed from the pans, let them cool completely on a wire rack. This step is crucial for ensuring the layers hold up during assembly. As the gingerbread layers cool, they will firm up, creating a perfect, moist texture for your gingerbread layer cake that will support the delicious fillings and frosting.
Step 5: Prepare the Cashew Frosting
While the cakes are cooling, drain and rinse soaked cashews, then place them in a blender or food processor. Add melted coconut oil and your choice of plant-based sweetener. Blend until creamy, scraping down the sides as needed to achieve a smooth consistency. Adjust the thickness with a splash of plant-based milk if necessary, creating a luscious, rich frosting for your gingerbread layer cake.
Step 6: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cranberry chia jam evenly over the top. Gently place the second layer on top and spread a thick layer of cashew frosting over the entire cake, smoothing the sides for a polished finish. Decorate as desired, and your gorgeous gingerbread layer cake is ready to delight your holiday guests!
Storage Tips for Gingerbread Layer Cake
Fridge: Store the gingerbread layer cake in an airtight container for up to 1 week. This helps retain its moisture while keeping the festive flavors vibrant.
Freezer: For longer storage, freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw it in the fridge before serving.
Layering: If possible, store layers separately with parchment paper in between to maintain their structure and prevent sticking.
Reheating: To warm a slice, microwave it for about 15-20 seconds. This will bring back its deliciously moist texture without compromising on flavor.
Make Ahead Options
This Moist Vegan Gingerbread Layer Cake is perfect for busy home cooks who want to save time during the holidays! You can prepare the Cranberry Chia Jam up to 3 days in advance, allowing the flavors to meld beautifully in the refrigerator. Additionally, the gingerbread layers can be baked up to 24 hours ahead; simply cool them completely and store in an airtight container at room temperature to maintain moisture. When you’re ready to serve, just whip up the cashew frosting and assemble the cake—this method ensures your delicious layers stay just as moist and flavorful, with minimal effort needed on special occasions!
Gingerbread Layer Cake Variations
Customize your gingerbread layer cake to suit your unique taste and dietary needs, making it even more delightful!
- Flour Swap: Use almond flour for a nuttier taste, or go with a gluten-free blend for added convenience.
- Jam Swap: Try peach or apricot jam for a sweeter twist, perfect for those who prefer fruity flavors over tart.
- Nut-Free Frosting: Substitute cashews with sunflower seeds for a creamy vegan frosting that caters to nut allergies.
- Spicy Kick: Add a pinch of cayenne or black pepper to the batter for a warm, spicy surprise that elevates the gingerbread flavor.
- Chocolate Lovers: Fold in dairy-free chocolate chips into the batter for a rich and decadent chocolate gingerbread treat.
- Coconut Infusion: Stir shredded coconut into the batter or frosting for a tropical flair that pairs beautifully with the spices.
- Caramel Drizzle: Drizzle homemade vegan caramel over the top for an extra indulgent finish that will wow your guests.
- Lavender Essence: Infuse your frosting with a hint of lavender for a floral note that makes the cake truly unique and memorable.
Feel free to explore these variations and embrace your creativity, much like the delightful experiences found in our Decadent Caramel Cake. Each twist you add will make your gingerbread layer cake a special reflection of you!
Expert Tips for Gingerbread Layer Cake
Fresh Ingredients: Ensure your baking powder and spices are fresh to avoid a dense or flavorless cake. Stale ingredients can hinder the rise and taste of your gingerbread layer cake.
Frosting Consistency: If the cashew frosting is too thick, add more coconut oil or a splash of plant-based milk for a smoother finish. Aim for a spreadable texture that holds well between layers.
Cooling Time: Allow the cake layers to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful, stacked presentation.
Layering Jam: Apply the cranberry chia jam lightly to avoid a soggy bottom. A thin layer allows the flavors to shine without overpowering the gingerbread layers.
Flavor Variations: Feel free to experiment with spices such as nutmeg or cloves for extra warmth or swap the cranberry jam for other berries to create your unique twist on the gingerbread layer cake.
What to Serve with Moist Gingerbread Layer Cake?
As the spices fill your kitchen with warmth, it’s time to complete the magic of this festive cake with delightful accompaniments.
- Dairy-Free Whipped Cream: The light, airy texture of whipped cream balances the cake’s dense richness, providing a delightful contrast.
- Fresh Fruit Salad: Juicy berries and citrus create a refreshing bite that complements the sweet spices and tart cranberry jam perfectly.
- Warm Spiced Tea: A steaming cup of chai or herbal tea enhances the cake’s flavors and adds a cozy element to your dinner table.
- Chocolate Ganache Drizzle: Indulge in a velvety chocolate sauce over the frosting for those who love a decadent touch; it’s an unexpected yet delightful pairing.
- Maple Glazed Carrots: Roasted carrots glazed with maple syrup provide a sweet and savory balance, reminiscent of holiday feasting traditions.
- Coconut Macaroons: These chewy bites harmonize beautifully with the gingerbread layers, thanks to their chocolatey and coconut-rich flavor that ties in the festive spirit.
- Ginger Lemonade: A refreshing beverage, this drink has zesty notes that lift the palette and enhance the cake’s spiced undertones as a perfect summertime twist.
- Pecan Pie Bars: A slice of these nutty delicacies echoes the season’s festive vibes while bringing a crunch that beautifully contrasts the cake’s softness.
Gingerbread Layer Cake Recipe FAQs
What kind of flour should I use for this gingerbread layer cake?
I recommend using teff flour for its nutty flavor and gluten-free properties. However, if you can’t find it, buckwheat flour is a suitable alternative, though the texture might differ slightly.
How should I store the gingerbread layer cake?
Store your gingerbread layer cake in an airtight container in the refrigerator for up to 1 week. This keeps it moist and allows the flavors to continue to meld beautifully. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, freezing it for up to 3 months. Thaw in the fridge before serving.
Can I freeze leftovers of the gingerbread layer cake?
Absolutely! To freeze the gingerbread layer cake, allow it to cool completely after baking. Then, wrap each layer individually in plastic wrap and place them in a freezer-safe container. It’s best to consume it within 3 months for optimal taste. When you’re ready to enjoy, simply thaw in the fridge overnight.
Why is my gingerbread layer cake too dense?
If your cake turns out dense, it could be due to using stale baking powder or too much moisture in your batter. Always check your baking powder for freshness and try using slightly less liquid next time. Additionally, ensure you’re not over-mixing the batter, as this can lead to dense layers too.
Is this gingerbread layer cake suitable for people with nut allergies?
This recipe does contain cashew nuts in the frosting. For those with nut allergies, I suggest using sunflower seeds or pumpkin seeds blended with coconut oil as a nut-free alternative for the frosting. Just ensure they are processed until creamy for a similar texture!
How long does the cranberry chia jam need to set?
The cranberry chia jam should ideally be left to thicken overnight in the fridge. Mixing fresh cranberries with chia seeds creates a wonderful texture, and the overnight soak allows the flavors to deepen and meld beautifully. If you’re short on time, at least let it sit for 2 hours to ensure it thickens properly.

Moist Gingerbread Layer Cake with Cranberry Chia Jam Delight
Ingredients
Equipment
Method
- In a medium bowl, combine fresh cranberries with chia seeds and a splash of water. Stir well and let sit for about 10 minutes, then refrigerate overnight.
- In a large bowl, whisk together teff flour, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt.
- In another bowl, blend melted coconut oil with plant-based sweetener until smooth, then mix the dry ingredients into the wet until just combined.
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans. Divide batter evenly between pans and smooth tops. Bake for 25-30 minutes.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Drain and rinse soaked cashews, then blend with melted coconut oil and plant-based sweetener until creamy, adjusting consistency with plant-based milk if necessary.
- Place one cooled cake layer on a serving plate, spread cranberry chia jam over the top, add the second layer, and frost the entire cake with cashew frosting.