Skip to main content New<> this month
Get the Allrecipes magazine

Gingerbread Cake - Vegan and Gluten-Free

Rated as 4.44 out of 5 Stars

"Try this delicious 'new fashioned' gingerbread. It's moist, spicy and really delicious. Perfect for the holidays or a cozy treat any time of the year. Your family and friends will never know it's free of animal products, gluten, and sugar!"
Added to shopping list. Go to shopping list.


50 m servings 166
Original recipe yields 24 servings


{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. Mix amaranth flour, buckwheat flour, coconut flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt together in a large bowl. Make a well in the center of the flour mixture.
  3. Stir flax meal and 6 tablespoons water together in a separate bowl. Add agave nectar, canola oil, molasses, grated fresh ginger, and lemon zest; stir to combine. Pour wet ingredients into the well in the flour mixture; mix well. Gradually stir boiling water into the batter until fully incorporated. Pour batter into prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.


  • Cook's Note:
  • If you're not vegan, you can use 2 eggs instead of the ground flax. This recipe is also good with fresh or frozen (thawed) cranberries. Also excellent with a cashew cream icing or with coconut cream frosting.
  • You can also choose to make 2 dozen muffins with the batter.

Nutrition Facts

Per Serving: 166 calories; 7.9 22.9 1.6 0 184 Full nutrition

Explore more


Read all reviews 7
Most helpful
Most positive
Least positive

I don't typically review recipes that I've altered from the printed, but since this one has no reviews, I'll do it anyway :) This turned out really good for vegan, gf gingerbread. I changed th...

What a lovely cake. I had to make some flour substitutions: a homemade brown rice and sorghum blend instead of amaranth, then chestnut flour instead of coconut flour, each in equal parts. The co...

i substituted teff flour for the amaranth, & a mix of brown rice syrup & maple syrup for the sweeteners. so fluffy & delicious!! i made a lemon vanilla cashew cream to go on top, which added a n...

I added a lot more ginger, and used eggs. I also made a glaze to go over the top with candied ginger pieces. It's dense and moist, and got compliments from the non-gluten-free people, too. Mo...

I used the 1 cup buckwheat flour and then all the other GF flours I substituted Grandpa's Kitchen GF flour and it turned out great!

Couldn't find amaranth flour so used a GF mix. I thought this was delicious and so did others. Satisfied my gingerbread craving. Topped it with dairy-free coconut whipped topping. Delici...

My husband and I are on a Candida diet and we needed something substantial to eat, so I made this and it turned out great! I did change it somewhat. I used Stevia instead of the agave and chan...