Vegan Oil-free Gingerbread Cake with Cranberries

Oil-free Gingerbread by An Unrefined Vegan

Oil-free Gingerbread by An Unrefined Vegan

Dessert doesn’t get much more Christmas-y than gingerbread. Its rich, spicy flavors, dark color and intoxicating aroma when baking makes this an ideal treat to end a holiday meal or paired with tea or coffee for an afternoon snack. Although it’s called gingerbread, the star of the show really is molasses (I use Grandma’s Original because that’s the easiest for me to get) that gives this cake its signature complex caramel sweetness and deep color. But, be sure to use fresh ginger powder because it will give this cake a really nice bite of heat. I add a small amount of Dutch process cocoa powder for an extra little oomph of flavor and color. Bonus: no added oil in this cake, yet it has a tender, moist crumb.

Allow the cake to cool before slicing into it – something I didn’t do as you can see from the photos – because you won’t get a clean cut. I made a quick topping using silken tofu, lots of vanilla extract and vanilla powder and maple syrup to taste – but luscious whipped coconut cream or vegan whipped topping would be divine.

Oil-free Gingerbread by An Unrefined Vegan

Oil-free Gingerbread Cake with Cranberries
Serves 9
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
353 calories
67 g
0 g
8 g
6 g
1 g
125 g
372 g
26 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 353
Calories from Fat 65
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 372mg
Total Carbohydrates 67g
Dietary Fiber 3g
Sugars 26g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 1/2 cups whole wheat pastry flour
  2. 2 tsp. cocoa powder
  3. 1 1/2 tsp. baking soda
  4. 1 1/4 tsp. ground ginger
  5. 1 tsp. ground cinnamon
  6. 1/2 tsp. ground allspice
  7. 1/2 tsp. sea salt
  8. 1/4 tsp. ground cloves
  9. 1 cup fresh orange juice
  10. 1 cup molasses
  11. 1/2 cup tahini
  12. 2 tsp. apple cider vinegar
  13. zest of 1 orange
  14. 1/4 cup dried cranberries
  1. Preheat oven to 350-degrees F. Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flour through the ground cloves. Gently warm the orange juice. In a small bowl, add the tahini, molasses, apple cider vinegar and orange zest. Pour the orange juice into the wet ingredients and whisk well to combine. Pour this mixture into the dry ingredients and stir until thoroughly moistened. Stir in the dried cranberries.
  3. Bake cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan before slicing and serving.
An Unrefined Vegan
Oil-free Gingerbread by An Unrefined Vegan Oil-free Gingerbread by An Unrefined Vegan



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