Vegan gluten free ginger cake recipe

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As we get closer to Christmas I start craving wintery treats. You may think that’s odd because I live in Sydney where Christmas is in the middle of summer, but I’m from Croatia and am still used to November and December bringing snow and delicious, wintery flavours.

I absolutely adore a sweet gingerbread cake and while I usually make it as an upside down pear and ginger cake I had pears that were very soft and baking them would destroy them completely. I decided to do a ginger cake with a fresh pear garnish and a sweet caramel topping. It turned out very delicious, I’m secretly thinking about one more piece…. just one more! If you like a sweet treat you will love this vegan gluten free ginger cake recipe.

There are three parts to the recipe: dry ingredients for the cake, wet ingredients for the cake and the topping. I baked the cake first and then when it was completely cool I prepared the topping. You can make the cake the day before you need it (it gets better with age) and then prepare the topping just as you’re about to serve it. Either way, brace yourself for a moorish experience with plenty of compliments from those you share the cake with (if you decide to share it).

Vanja x

Vegan gluten free ginger cake recipe
Prep time: 
Cook time: 
Total time: 

A light ginger cake with fresh pears and a caramel topping. Serves 8.
Cake – dry ingredients
  • 3 cups gluten free flour (I used Macro)
  • 2 tsp ground cinnamon
  • 1½ tsp baking powder (ideally aluminium free, gluten free)
  • 1½ tsp baking soda
  • ½ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp salt
Cake – wet ingredients
  • ½ cup Nuttelex (I used the Lite version)
  • ½ cup raw sugar
  • ½ cup molasses (I used Melrose organic unsulphured blackstrap molasses)
  • 2 tbsp fresh ginger, grated
  • 1 tsp organic vanilla essence
  • 1½ cup filtered water
  • 1 tsp apple cider vinegar
Fresh pear
  • 1 medium fresh pear, sliced
Caramel topping
  • 1 cup raw sugar
  • ¼ cup Nuttelex (I used the Lite version)
  • 1 tsp organic vanilla essence
  • 1 tsp ground cinnamon
  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a round springform pan (I used Nuttelex) and then flour it and set aside.
  3. Add all the dry ingredients to a large bowl and stir through.
  4. In another bowl add the sugar, Nuttelex and molasses and beat on medium with an electric mixer.
  5. Add ginger, vanilla, vinegar and water to the wet mixture. The mixture will appear to have split but don’t worry, just mix it the best you can.
  6. Add the wet mix to the dry ingredients and beat on medium until the mixtures have combined. Do not over mix.
  7. Pour the cake batter into the prepared tin and pop it into the oven immediately.
  8. Bake for 35 minutes on 180 degrees.
  9. Once the cake is done set it aside to cool completely.
  1. Wash, dry then slice the pear and arrange on top of the cake.
  2. Add topping ingredients to a small pot and heat until you get a caramel like consistency. If anything, it’s better to be a little bit runny rather than too thick.
  3. Pour the caramel over the pears and cover most of the cake.
  4. Serve immediately, or once the topping has set.


Vegan gluten free ginger pear cake recipe


Vegan gluten free ginger pear cake recipe


Vegan gluten free ginger pear cake recipe


Vegan gluten free ginger pear cake recipe


About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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