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Gingerbread Cake~ no fridge cream cheese icing

November 5, 2021 By Gretchen 9 Comments

Can you imagine a November and December without a Gingerbread Cake!

Me neither! Well guess what?

You won’t be without one this holiday and it all just got easier too!

This recipe for Wacky Gingerbread Cake is an easy one bowl mix!

No weird egg replacers or obscure ingredients here!

Wacky Gingerbread Cake with cream cheese icing

Just perfectly moist gingerbread cake with cream cheese icing!

 

Even the cream cheese icing got easier this time around!

For those having a hard time finding vegan cream cheese like me, don’t worry!

Introducing a life hack that is going to have you jumping for joy!

No Shortening Buttercream Recipe ~super white~super vanilla~soy free

By adding vegan lactic acid to your favorite buttercream recipe, you have instant cream cheese icing!

CLICK HERE FOR THE CREAM CHEESE BUTTERCREAM RECIPE

There’s need to refrigerate this cake since we are not using vegan cream cheese!

Wacky Gingerbread Cake with cream cheese icing

BUT let me just say, cold gingerbread cake with cream cheese icing

Tastes just like a super fudge gingerbread cheesecake brownie!

You’re welcome 🙂

Wacky Gingerbread Cake with cream cheese icing

For more about the cream cheese icing hack ~ click through to that recipe

Because this is all about the gingerbread cake recipe right now!

This recipe bakes into sheet cakes,  loaf cakes, bundts and round layers!

Wacky Gingerbread Cake with cream cheese icing

Perfect cupcakes too!

Wacky Gingerbread Cake with cream

Basically however you want to bake it

This Wacky Gingerbread Cake is going to be your favorite recipe this holiday baking season!

Wacky Gingerbread Cake with cream cheese icing

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!

Wacky Gingerbread Cake with cream cheese icing

 

Notes for Success:

I know many people cannot get molasses which is essential in any gingerbread recipe

It’s not just a sweetener but the deep rich robust flavor it imparts is what makes it all taste so darned good!

If you cannot get molasses you can substitute any other liquid sugar like Golden Syrup, Maple Syrup or even dark corn syrup will do.

Just remember sadly, that the taste will not be the true authentic gingerbread molasses experience.

You will notice I add a spot of cocoa powder to my gingerbread cake recipe

This is optional, if you decide to leave it out just replace with a scant tablespoon of more flour

Wacky Gingerbread Cake with cream cheese icing

For more awesome easy one bowl sheet cake recipes click the links below!

Bakery Recipe for Perfect Yellow Cake

One Hour ~One Bowl Vegan Chocolate Cake Recipe

Truly White ~ Vegan White Cake Recipe

Bakery Recipe for Vegan Yellow Cake
Yellow Cake Recipe
Easy Chocolate Cake
Truly White~ Vegan White Cake Recipe
White Cake


Wacky Gingerbread Cake~ no fridge cream cheese icing
 
Print
Prep time
10 mins
Bake time
30 mins
Total time
40 mins
 
I am baking this recipe in an 8" x 8" square pan for 1 layer to serve 9 people Double the recipe for a 9" x 13" pan, a 6-cup capacity Bundt Pan or 12 standard cupcakes or 2-8" cake layers
Serves: serves 9ppl
Ingredients
  • For the Cake Batter:
  • Vegetable Oil ⅓ cup (78ml)
  • Light Brown Sugar ½ cup + 2 tablespoons (132g)
  • Flax Meal 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Water ⅓ cup (78ml)
  • Molasses ½ cup (118ml)
  • Baking Soda ½ teaspoon
  • Baking Powder ½ teaspoon
  • Salt ½ teaspoon
  • Ground Ginger 1 teaspoon
  • Ground Cinnamon ¾ teaspoon
  • Ground Cloves ⅛ teaspoon
  • All Purpose Flour 1¼ cups (218g)
  • Natural Cocoa Powder 1 Tablespoon (8g)
  • For the Cream Cheese Icing "hack"
  • 1 Recipe No Shortening Buttercream
  • Lactic Acid Powder 1¼ teaspoon
Instructions
  1. Preheat the oven to 350°F
  2. Grease & parchment line an 8" x 8" cake pan
  3. Combine the flax meal with the first measure of hot water in a small bowl and whisk to combine, let stand for 5 minutes to thicken to a paste.
  4. In a large bowl combine the light brown sugar with the oil and then add the thickened flax paste
  5. Add the other measure of water and the molasses and whisk smooth
  6. Sift the flour with the cocoa powder, spices, salt, and the baking powder & soda
  7. Add to the wet ingredients in the mixing bowl all at once and whisk to a smooth batter
  8. Pour into your prepared pan(s) and bake immediately in a preheat3ed 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter
  9. *It's hard to say how long to bake because it depends what size pans you are using, but the 8" x 8" baked in 30 minutes
  10. *cupcakes would most likely take 22 minutes, but I like to check at 18minutes to be sure
  11. While the cakes are cooling prepare the buttercream recipe as per the recipe on that page
  12. You can also use your favorite buttercream recipe if it is not mine! Simply add 1¼ teaspoons vegan lactic acid to about 6 cups of buttercream for that characteristic tang of cream cheese icing
Notes
Gingerbread cake does not have to be refrigerated and will stay fresh for up to 4 days at room temperature loosely covered.
For longer storage refrigerate for up to 1 week (7days) or freeze wrapped well for up to 2 months
3.5.3251

 

Filed Under: All Recipes, Cake Recipes, Holiday Baking, Muffins and Breakfast

Previous Post: « The Best Vegan Cheesecake Recipe Ever!
Next Post: No Shortening Buttercream Icing Recipe »

Reader Interactions

Comments

  1. Tiffany Thorpe

    November 8, 2021 at 1:37 pm

    I’m excited to try this! What would you recommend the ratio of all spice would be in exchange for the fresh ground spices in the recipe? (Blasphemous I know). Love you woman! Keep up the amazing work!

    Reply
    • Gretchen

      November 8, 2021 at 5:28 pm

      LOL Hi Tiffany~ thanks!. If you mean Pumpkin Pie Spice? I usually just add up *roughly* the total amount of separate spices then use that equal amount in PPSpice

      But for gingerbread cakes my spices are slightly different, for a bit more “bite” obviously heavy in the ginger for gingerbread anything and more clove compared to a Pumpkin Pie Spice where it’s heavy on cinnamon and light on all the rest, but hey YOU DO YOU! 😀

      Reply
  2. MONTSE

    November 11, 2021 at 9:53 am

    Hi Gretchen!
    I just have liquid lactic acid, would it work? Thank you!

    Reply
    • Gretchen

      November 11, 2021 at 12:49 pm

      yes

      Reply
      • Noel

        May 9, 2022 at 2:55 pm

        Hi! Great recipe!

        I’m in dire need of a vegan cream cheese glaze recipe for donuts, brownies etc., and I’m on a time crunch because my family member is going through a severe illness.

        I’ve been experimenting with an apple cider vinegar and lemon juice combo, but haven’t been able to get that cream cheese flavor in a glaze like I have in a frosting. My ratios must be off.

        I need the glaze to be shelf stable, so I’m trying to do it with water (no milks), powdered sugar, maybe vanilla extract ?, and whatever other ingredients you think would give it that cream cheese flavor. I can purchase a vegan lactic acid powder if you think that would work, but I need a recipe that will mimic that flavor very well without using any other allergens or crazy ingredients.

        If you can give me a recipe or an idea of how much lactic acid powder to use. Is that all I need to add to a regular vanilla glaze recipe or do I have to combine the lactic acid with something else?
        Thanks so much!

        Reply
        • Gretchen

          May 9, 2022 at 11:02 pm

          Hi Yes! I have made a separate recipe post for the no cream cheese ~ Cream Cheese icing, CLICK HERE

          Reply
          • Noel

            May 10, 2022 at 3:11 am

            Thank you SO SO much, but I’m looking to make a thin, pourable or dipping glaze for donuts.

            Do you think adding the lactic acid to a vanilla glaze recipe (water, powdered sugar, & vanilla) produce the same cream cheese flavor?

            Waiting for your reply… You’re the best!

  3. Penny

    October 18, 2022 at 9:03 pm

    I am diabetic on a low carb no sugar diet.would these recipes work to do some ingredient swapping

    Reply
    • Gretchen

      October 18, 2022 at 9:37 pm

      For recipes that do not require creaming of butter & sugar then YES! For example this cake recipe would work great with a diabetic sugar since it is a straight up “liquids into wet mix”
      As for the low carb..I am assuming you mean to swap out the flour with something else?
      In that case it is not so easy and you may do better to look at tried & true Keto recipes

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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