Name: Vegan Orange Caramel Gingerbread Cake Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 5 h 30 min
Cuisine: Vegan
Ingredients: 200 g granulated sugar; 60 ml water; 50 g vegan butter; 100 g coconut cream; 3 tablespoons orange juice; 360 g all-purpose flour; 3 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 1 batch vegan buttermilk (made from soy milk and apple cider vinegar); 250 g light brown sugar; 120 ml orange extra virgin olive oil; 120 g cane molasses (NOT blackstrap); 120 g vegan Greek-style yogurt; 1 tablespoon vanilla extract; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 1 batch vegan cinnamon buttercream (or vegan cream cheese frosting); ¼ batch vegan gingerbread cookies (optional, for garnish)

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Introduction

This Vegan Orange Caramel Gingerbread Cake combines warm spices with a tangy orange twist for a delightful treat. Perfect for festive occasions or cozy gatherings, it offers layers of moist cake, rich caramel, and creamy frosting that are sure to impress both vegans and non-vegans alike.

A three-layer gingerbread cake with light brown frosting covers the outside and around the three spiced gingerbread men cookies stuck on the sides. The top is covered in smooth caramel glaze that drips slightly down the edge. The cake slice shows two moist, dense brown cake layers separated by thin layers of creamy frosting with visible caramel drizzle. A woman's hand holds the slice above the rest of the cake on a white plate, set against a white marbled surface with some gingerbread cookies scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g granulated sugar
60 ml water
50 g vegan butter
100 g coconut cream
3 tablespoons orange juice
360 g all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 batch vegan buttermilk (soy milk + apple cider vinegar or apple balsamic)
250 g light brown sugar
120 ml orange extra virgin olive oil
120 g cane molasses (not blackstrap)
120 g vegan Greek-style yogurt
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 batch vegan cinnamon buttercream
¼ batch vegan gingerbread cookies (optional, for garnish)

Instructions

Step 1: Prepare the caramel sauce. In a saucepan over medium heat, combine granulated sugar and water. Cook until the mixture turns a deep caramel color.
Step 2: Carefully whisk in the vegan butter; the mixture will bubble up. Gradually add the coconut cream while whisking until fully combined, then simmer gently for 2 minutes.
Step 3: Remove from heat and whisk in the orange juice. Let the caramel cool to room temperature, then transfer to a sealed jar and refrigerate for at least 2 hours.
Step 4: Preheat your oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Lightly grease three 6-inch cake tins and line the bases with parchment paper.
Step 5: Sift together the flour, baking powder, baking soda, and sea salt in a bowl. Set aside.
Step 6: Make the vegan buttermilk by mixing soy milk with apple cider vinegar or apple balsamic in a jug. Set aside.
Step 7: In a large bowl, whisk brown sugar, orange olive oil, molasses, vegan yogurt, and vanilla extract. Add the ground cinnamon, ginger, nutmeg, and cloves, whisking to combine.
Step 8: Stir the vegan buttermilk into the wet mixture.
Step 9: Add the dry ingredients to the wet ingredients and mix until no flour pockets remain. Avoid overmixing.
Step 10: Divide the batter evenly into the prepared cake tins. Bake for 25-30 minutes. Check doneness by inserting a skewer; it should come out with a few crumbs but no wet batter. If needed, bake for an additional 5 minutes.
Step 11: Cool the cakes in the tins for 15 minutes, then turn out onto a rack to cool completely. Wrap them in plastic wrap and refrigerate for at least one hour or overnight.
Step 12: On the day of serving, prepare a batch of vegan cinnamon buttercream or cream cheese frosting.
Step 13: Place a small dollop of frosting on your cake turntable or serving plate to secure the first cake layer. Spread 2 scoops of buttercream evenly over this layer using an offset spatula.
Step 14: Pipe a thin ring of frosting around the edge to form a dam. Spoon 2 tablespoons of cooled caramel sauce inside the ring and smooth carefully. Freeze for 10 minutes.
Step 15: Add the second cake layer and repeat the frosting and caramel steps. Place the final cake layer on top. For extra stability, use cake dowels or skewers if needed.
Step 16: Apply a thin crumb coat of frosting around the entire cake. Smooth with a cake scraper and chill in the fridge for 30 minutes.
Step 17: Finish by spreading the remaining frosting evenly over the top and sides. Smooth with a scraper, garnish with gingerbread cookies if desired, and drizzle the remaining caramel sauce over the top before serving.

Tips & Variations

Use fresh orange juice for the best flavor and brightness in both the caramel and cake.
If you can’t find vegan Greek-style yogurt, substitute with a thick coconut yogurt for a similar texture.
Be careful not to overmix the batter to keep the cake tender and light.
For a spicier kick, increase the ground ginger and cloves by half a teaspoon each.
Gingerbread cookies make a beautiful and tasty garnish but can be omitted if you’re short on time.

Storage

Store the assembled cake covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best texture and flavor. Leftover caramel sauce can be kept refrigerated for up to 1 week and gently warmed before use.

How to Serve

A tall round cake with smooth light brown frosting covers the whole cake, decorated with small gingerbread men cookies evenly spaced around the sides. The top layer is a glossy orange glaze that slightly drips down one side of the cake. The cake sits on a white plate with speckles. Around the cake, there are a few gingerbread cookies scattered on a white wooden surface with a white marbled texture. In the background, there are two bottles of milk, a bowl of oranges with one cut in half, and stacked gingerbread cookies. A white cloth with black grid lines is draped near the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ensuring it includes xanthan gum or another binder. Baking times may vary, so watch the cake closely.

Can I prepare parts of this cake ahead of time?

Yes, both the caramel sauce and cake layers can be made a day or two in advance and refrigerated. Frost and assemble the cake on the day you plan to serve for the freshest results.