Dairy-Free Egg-Free Gingerbread Cake


This dairy-free, egg-free gingerbread cake recipe is has been altered slightly, but it seems it may have originated from Imagine Foods. Enjoy this cake warm with a scoop of vanilla non-dairy ice cream.

Special Diet Notes: Egg-Free Gingerbread Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.


Dairy-Free Egg-Free Gingerbread Cake
Prep time
Cook time
Total time
Serves: 9
  • 2 cups whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice
  • ⅔ cup dairy-free milk beverage
  • ⅓ cup oil
  • ⅓ cup molasses
  • ⅓ cup maple syrup
  • 1 ½ tablespoons ginger (fresh minced)
  • 2 teaspoons vanilla extract
  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.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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