Dairy-Free Gingerbread Cake

Total Time
Prep 15 mins
Cook 35 mins

A great holiday cake from Imagine Foods!

Ingredients Nutrition


  1. Lightly oil a 9-inch square baking pan.
  2. In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside.
  3. In a medium bowl, whisk together the remaining ingredients until well combined.
  4. Add the wet ingredients to the dry ingredients and whisk until blended.
  5. Pour the mixture into baking pan.
  6. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean.
  7. Allow to cool before serving.
  8. Serve with a scoop of soy ice cream!


Most Helpful

A nice cake with a bit of zip! This is not too sweet, just right. I used all whole wheat pastry flour for a healthy treat that was very well received by all gingerbread lovers present. I couldn't find my square pan, so I used a 9" round pan, which was fine.

Jenny Sanders February 02, 2004

This is a delicious, wonderfully moist and tender light gingerbread. Like Jenny I used all whole wheat pastry flour and used rice milk instead of soy milk (it's what I had). I was kind of surprised at how light the flavor is- its definitely gingerbread, but its not overwhelmingly so. I could imagine that any ginger-phile would welcome this as a birthday cake! You don't have it classified as vegan, although I believe it is. I love that it is only sweetened with molasses and maple syrup- it gives it a wonderful unique and unusual flavor that is delicious! Thanks for posting, Kree! This is divine!

Roosie August 28, 2004

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