Dairy-Free Egg-Free Gingerbread Cake (Vegan)


This recipe is has been altered slightly, but it seems it may have originated from Imagine Foods.  Now a part of the Hain Celestial Group, Imagine Foods makes Soy Dream, Rice Dream, and several other non-dairy products.  Enjoy this cake warm with a scoop of vanilla non-dairy ice cream.

Yields: 9 servings


  • 2 cups whole-wheat pastry flour
  • 1 Tablespoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 2/3 cup soy or rice milk
  • 1/3 cup oil
  • 1/3 cup molasses
  • 1/3 cup maple syrup
  • 1 ½ Tablespoons ginger (fresh minced)
  • 2 teaspoons vanilla extract


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

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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