Orange zest releases its fragrance as you grate it, then cinnamon, ginger and cloves join it in the mixing bowl. Once this Christmas gingerbread cake goes into the oven, the kitchen begins to smell of warm spices and citrus. A pale layer of whipped coconut cream makes a striking finish against the brown crumb.
The cake is made with soya drink and oil, without eggs or dairy milk. Coconut sugar adds gentle caramel notes, while a small amount of cocoa deepens the colour. You can prepare the batter with a spoon or spatula, then use a mixer for the coconut topping.
Serve a slice with coffee after lunch, or bring the whole cake to the table and cut it there. A few pieces of spiced biscuit give the topping some crunch. If you prefer to serve it without whipped cream, pair individual slices with a little hazelnut and cocoa spread with orange.
The flavours that make this a Christmas cake
Ginger, cinnamon and a little clove
Ground ginger brings a warm, gently peppery note. Cinnamon softens the blend, while nutmeg and cloves give it depth. Measure these spices carefully, especially the cloves, whose flavour can quickly dominate a small cake.
For this version, use organic ground ginger from Dragon Superfoods and Ceylon cinnamon. Stir the spices through the flour before adding the liquids so their flavour is spread throughout the batter.
Orange zest and caramel notes
Orange zest adds a fresh aroma to the spice mixture. Grate only the coloured surface, avoiding the bitter white pith. The fragrance should remain noticeable alongside the ginger when you cut a slice.
The organic coconut sugar contributes caramel notes and a deeper colour. The teaspoon of cocoa supports that warm brown appearance without turning the cake into a chocolate dessert.
Ingredients and equipment
- Yield: approximately 8 slices
- Active preparation: approximately 15 minutes
- Baking: approximately 25 to 35 minutes, depending on the tin and oven
- Allow extra time: the cake must cool completely before topping
- For coconut whipped cream: refrigerate the unopened can overnight
For the cake
- 200 g plain wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon organic cocoa powder, Bett’r
- 70 g organic coconut sugar, Dragon Superfoods
- 250 ml organic soya drink, The Bridge, at room temperature
- 70 g organic unscented coconut oil, Dragon Superfoods, melted and cooled until just warm
- 1 teaspoon organic ground Ceylon cinnamon, Dragon Superfoods
- 0.5 teaspoon organic ground ginger, Dragon Superfoods
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- Finely grated zest of 1 orange suitable for culinary use
For the optional coconut topping
- 1 can, 400 ml, organic coconut whipping cream with 30% fat, Dragon Superfoods, chilled overnight
- 40 g icing sugar, sifted
- Optional: a few vegan spiced biscuits, broken into pieces
Have a mixing bowl, sieve, spatula, fine grater and small loaf tin ready. A tin measuring approximately 20 x 10 cm is a practical starting point. Line it with baking paper and leave room for the batter to rise. For the topping, you will also need a mixer and a chilled bowl.
How to make Christmas gingerbread cake
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Prepare the tin and ingredients
Heat the oven to 180°C. Line the tin. Keep the soya drink at room temperature and the melted coconut oil fluid but not hot.
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Mix the dry ingredients
Sift flour, baking powder, baking soda and cocoa into a bowl. Stir in the coconut sugar, spices and orange zest.
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Make the batter
Add the soya drink and coconut oil. Fold together until no dry flour remains, then transfer to the tin and level the surface.
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Bake and cool
Bake for approximately 25 to 35 minutes. Check the centre with a skewer and continue baking if wet batter remains. Let the cake cool completely before decorating.
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Whip the coconut cream
Scoop the firm cream from the chilled can into a cold bowl, leaving any separate liquid behind. Whip with a mixer, adding the sifted icing sugar gradually, until the cream is smooth and aerated.
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Finish the cake
Spread the cream over the cold cake with a spatula. Add biscuit pieces shortly before serving. Keep the decorated cake refrigerated.
Details worth getting right
Keep the coconut oil liquid when mixing
Cold soya drink can cause melted coconut oil to form small solid pieces. Bring the drink to room temperature before starting, and let hot melted oil cool slightly. Both liquids should combine easily with the dry ingredients.
Mix only until the batter is combined
Use a spatula to collect any flour from the sides and bottom of the bowl. Once the mixture is even, put it in the tin and bake. There is no need to beat the cake batter with an electric mixer.
Give the cake time to cool
The coconut topping needs a cold surface. If you spread it over a warm cake, it can soften and slide. Bake the cake first and leave the final decoration until it has cooled right through.
Serving ideas for a festive table
Spread the coconut cream in loose swirls, leaving some of the cake visible around the edges. A few biscuit pieces are enough to add texture. Put them on shortly before serving so they keep their crunch.
For a serving without whipped cream, leave the cake plain and offer a spoonful of Bett’r organic hazelnut and cocoa spread with orange and Christmas spices alongside each slice. Its hazelnut flavour works with the ginger and citrus already in the cake.
Set out small plates and cut the loaf into thick slices. Coffee, black tea or a citrus infusion can accompany it. Keep the portions modest if you are serving it after a larger festive meal.
Frequently asked questions
Can I use white sugar instead of coconut sugar?
Yes. Use 70 g white sugar for this version. The cake will have a lighter colour and a milder flavour, with fewer caramel notes.
Can I replace ground ginger with fresh ginger?
Ground ginger is the choice for the proportions given here. Fresh ginger brings extra moisture, fibres and a different intensity, so it needs a separate adjustment rather than a direct teaspoon-for-teaspoon swap.
Can I whip light coconut milk for the topping?
Use coconut cream intended for whipping, with 30% fat, chilled overnight. Light coconut milk with 6% fat is not a substitute for this topping.
Do I need a mixer for the cake?
No. Mix the batter with a spoon or spatula. A mixer is useful for aerating the coconut cream.
Can I serve the cake without coconut cream?
Yes. Serve it plain, or add a little of the hazelnut and cocoa spread alongside a slice. You can still use biscuit pieces as a garnish when serving.
Can I prepare it the day before?
Yes. Bake the cake, let it cool completely and keep it covered in the fridge. Add the topping before serving and the biscuits at the last moment. Refrigerate the finished cake at 4°C or below and eat within 2 days.
