This super moist and flavorful Chocolate covered Spice Cake recipe tastes like Grandma’s old fashioned soft gingerbread hearts and requires no butter, dairy milk or eggs. The perfect cake as a dessert or snack for the Advent season!
Grandma’s Spice Cake (simple, moist, vegan)
Spice cake is a traditional German cake made with various spices such as cinnamon, cloves, nutmeg and cardamom. It has a rich and spicy flavor and is often enjoyed during the Christmas season. Spice cake can have different variations, such as gingerbread or chocolate. It is usually decorated with a sugar icing or chocolate glaze.
A spice cake is a delicious cake with rich flavors and a hint of warmth and spice. This delicious treat is the perfect cake for the Advent season. With its warm spices, the spice cake exudes an enticing aroma that warms the heart and spreads comfort.
Old-fashioned Spice Cake from the Sheet
Making old-fashioned spice cake from scratch takes a little time and attention to detail, but it’s well worth the effort. As this spice cake recipe is vegan, there are no eggs or dairy. So you only need a few basic ingredients such as flour, sugar, oil, milk and, of course, the flavorful spice mix that makes the cake so special.
To achieve this richness of flavor, you can either mix up your own spice blend or use ready-mixed spices. The exact amount of spices depends on your personal taste, but remember that spice cake should have a strong flavor. You can also add other ingredients such as chopped nuts, raisins, apples or candied fruit to give your spice cake extra texture and flavor variety.
Ingredients for the Cake
- Flour (all-purpose, wheat, spelt or gluten-free flour)
- Almond or hazelnut flour or other ground nuts
- Cocoa powder
- Baking powder
- Salt
- Sugar
- Gingerbread spice
- Cinnamon
- Plant milk
- Oil (e.g. Canola oil with butter flavor)
Glaze / topping (as desired)
- Vegan dark chocolate
- Sprinkles or chopped almonds
- Powdered sugar
How to make The Best Spice Cake
As always, I recommend you watch the recipe video and check out the step-by-step instructions first. Then you can find the full recipe with the exact quantities in the recipe card below!
Step 1: Make the cake batter
Start by mixing the dry ingredients (flour, almonds, baking powder, cocoa powder, salt, sugar, cinnamon and gingerbread spice) in a large bowl. Then add the liquid ingredients (plant milk and oil). Now mix the dry and liquid ingredients together until you have a smooth batter.
Step 2: Bake the cake
Fill the batter is into a cake tin and bake in a preheated oven at 356 °F until it is golden brown and firm. The exact baking time will depend on the size and depth of the cake pan and the temperature of your oven, so it is important to check regularly and ensure the correct baking time.
Tip: If you want a moist gingerbread spice cake, don’t bake it for too long!
Step 3: Glazing and decorating
As soon as the spice cake has cooled, you can frost it with icing, chocolate icing or powdered sugar as well as sprinkles or chopped almonds. The cake can then be cut into squares or slices and served, either as a delicious dessert or as a sweet treat between meals.
How to store spice cake?
You can store the cake in an airtight container in a cool place for 3-5 days. If the cake becomes drier after a few days, you can heat your slice in the microwave for a few seconds before eating. This will make it wonderfully fluffy, soft and moist again!
How to freeze cakes!
For longer storage, you can freeze individual pieces of cake or the entire cake. To defrost individual pieces of cake, you should separate the pieces with a piece of baking paper before placing them in a freezer-safe container or sealing them airtight in a freezer bag.
You can then simply defrost the entire cake overnight in the fridge and bring it to room temperature before eating. You can also defrost individual pieces of cake quickly in the microwave.
This Vegan Chocolate Covered Spice Cake Recipe is:
- Plant-based
- Eggless
- Without butter
- Gluten-free
- Quick and easy to make
- Fluffy and soft
- Moist and delicious!
- Warmly spiced
- Chocolatey
- Christmas flavored
- With chocolate icing
- The perfect cake for coffee or tea in fall and winter!
More Holiday Baking Recipes to try:
- Cinnamon Rolls
- German Stollen
- Apple Cake
- Pumpkin Cake
- Apple Stuffed Buns
- Pumpkin Pie
- Pecan Pie Bars
- Mini Apple Pies
- White Chocolate Tart
- Vanilla Crescent Cookies
- Cinnamon Stars
- Linzer Cookies (Spitzbuben)
- Gingerbread Cookies
- Chocolate Cookie Butter Cake
- Cranberry Vanilla Cake
- Cranberry Orange Bread
- Pumpkin Bread
- Fruit & Nut Bread
Recipe Video
If you try this easy vegan spice cake from the tray, feel free to leave a comment and rating below the recipe! And if you take a photo of your winter cake and share it on Instagram or Facebook , please tag me @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Have fun baking! 😊
Chocolate Covered Spice Cake (Easy & Vegan)
Author:Ingredients
- 1 ¾ cup (200 g) flour all-purpose, wheat, spelt or gluten-free flour
- 1 cup (100 g) almond flour or hazelnut flour or other ground nuts
- ¼ cup (25 g) cocoa powder
- 2 tsp baking powder
- 1 pinch of salt
- ⅔ cup (120 g) raw cane sugar or brown sugar
- 1.5 tsp gingerbread spice
- 1 tsp cinnamon
- 1 cup (240 ml) plant milk
- ⅓ cup (80 ml) oil e.g. butter-flavored canola oil
Glaze / Topping (optional)
- 5.3 oz (150 g) vegan dark chocolate + 1-2 tsp coconut oil (optional)
- sprinkles or chopped almonds
- powdered sugar
Instructions
*Note: Check out the recipe video + step-by-step pictures in the post above!
- Preheat the oven to 350 °F (180 °C). Grease a 10.6x7-inch (27x18-cm) baking pan (or similar size) a bit and / or line with parchment paper.
- Whisk together the flour, almonds, baking powder, cocoa powder, salt, sugar, gingerbread spice and cinnamon in a bowl. Add plant milk and oil and stir until combined.
- Pour the batter into the prepared baking pan and smooth it out.
- Bake in the preheated oven for about 40 minutes, or until a toothpick comes out clean (if you want a moist cake, don't overbake it). Then let cool.
- Melt the chocolate with coconut oil until smooth. Then drizzle over the cake and sprinkle with sugar sprinkles or chopped almonds.
- Cut into pieces, dust with powdered sugar if desired, and enjoy!
Notes
- Flour: Instead of all-purpose, wheat or spelt flour, you can use a 1:1 gluten-free flour blend. Whole wheat or buckwheat flour will also work (you may need a little more liquid), but the cake won't be as fluffy.
- How to substitute nuts: Check out this post!
- Helpful tips and more information about the recipe, such as storage instructions, are mentioned in the text above!
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