Easy Vegan Gingerbread Dump Cake for Cozy Winter Nights

Last holiday season, I found myself juggling work, family, and festive treats, wishing for a dessert that was quick, easy, and delicious. That’s how this Vegan Gingerbread Dump Cake was born—a one-pan dessert that brings the cozy warmth of gingerbread to your kitchen without the fuss. Perfect as a holiday dump cake or winter dessert recipe, it’s family-friendly, customizable, and ideal for busy weeknights or special occasions.

Why You’ll Love This Recipe

This Vegan Gingerbread Dump Cake is a winter dessert recipe that brings comfort and ease to your kitchen. It’s an easy dump cake you can make in one pan, perfect for busy weeknights, holiday gatherings, or cozy family moments. The gingerbread flavors are rich and warm, while the recipe stays simple and customizable. You can adjust toppings, add nuts, or pair it with vegan whipped cream. As a holiday dump cake, it’s quick to prepare yet impressively flavorful, making it one of the best winter desserts. This one-pan dessert is family-friendly, requires minimal effort, and delivers the sweet, spicy taste of traditional gingerbread. Whether you want a quick dessert recipe or a show-stopping treat for special occasions, this Vegan Gingerbread Dump Cake hits the mark every time. Its simplicity, versatility, and rich flavor profile make it a must-try holiday dessert that fits perfectly into your collection of easy Christmas desserts and winter dessert recipes.

Ingredients for This Recipe

This Vegan Gingerbread Dump Cake combines simple pantry staples with warm holiday spices to create a rich, flavorful dessert. Molasses and brown sugar give the cake its classic gingerbread sweetness, while a mixture of ginger, cinnamon, nutmeg, and cloves delivers that unmistakable spicy warmth. Flax eggs and vegan butter keep the texture moist and tender, while the vegan cake mix adds structure for a fluffy one-pan dessert. Optional add-ins like pecans, walnuts, or vegan chocolate chips make it customizable. This combination makes the vegan gingerbread dump cake a quick dessert recipe, perfect as a vegan gingerbread loaf alternative, a vegan gingerbread bundt cake substitute, or even a cozy twist on vegan gingerbread cookies. Whether you’re craving a ginger cake, a vegan ginger cake without treacle, or a healthier vegan gingerbread dump cake with coconut milk, these ingredients ensure a flavorful and easy-to-make treat for winter or holiday gatherings.

🛒 Ingredients:

1 cup unsulphured molasses
½ cup hot water
1 cup brown sugar or coconut sugar
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 5 minutes)
½ cup vegan butter or refined coconut oil, melted
2 cups all-purpose flour (or 1:1 gluten-free flour blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box vegan yellow or spice cake mix (check ingredients for dairy/egg-free)
½ cup melted vegan butter (for topping)
Optional: ½ cup chopped pecans, walnuts, or vegan chocolate chips

How to Make This Recipe

Making this Vegan Gingerbread Dump Cake is simple, quick, and perfect for busy winter days or holiday gatherings. Start by combining molasses, hot water, and brown sugar to create a rich, spiced base for your vegan gingerbread cake. Mix in the flax eggs and melted vegan butter to keep the cake moist and tender. Fold in flour, baking soda, and warm spices like ginger, cinnamon, nutmeg, and cloves. The vegan cake mix adds structure, ensuring a fluffy, one-pan dessert. Optional add-ins like nuts or vegan chocolate chips make it customizable and indulgent. Pour the mixture into a prepared pan, sprinkle melted vegan butter over the top, and bake until golden and fragrant. This method works beautifully for a vegan gingerbread loaf, a vegan gingerbread bundt cake, or a cozy twist on vegan gingerbread cookies. Serve warm for a comforting ginger cake or chill for a firmer vegan ginger cake without treacle.

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch pan.
2. In a large bowl, mix 1 cup unsulphured molasses, ½ cup hot water, and 1 cup brown sugar or coconut sugar.
3. Stir in 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, set for 5 minutes) and ½ cup melted vegan butter or coconut oil.
4. Add 2 cups all-purpose flour (or gluten-free blend), 1 tsp baking soda, 1 tbsp ground ginger, 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt. Mix until combined.
5. Fold in 1 box vegan yellow or spice cake mix gently.
6. Optional: stir in ½ cup chopped pecans, walnuts, or vegan chocolate chips.
7. Pour batter into the prepared pan and spread evenly.
8. Drizzle ½ cup melted vegan butter over the top.
9. Bake for 35–40 minutes, or until a toothpick comes out clean.
10. Let cool slightly before serving. Enjoy as a vegan gingerbread dump cake, a cozy vegan ginger cake, or a festive winter dessert recipe.

Expert Cooking Tips

Creating the perfect Vegan Gingerbread Dump Cake is all about balancing flavors, textures, and technique. Using unsulphured molasses gives the cake a deep, rich flavor while vegan butter or coconut oil keeps it moist. Flax eggs act as a natural binder, making this one-pan dessert tender and cohesive. Mixing spices like ginger, cinnamon, nutmeg, and cloves enhances the gingerbread flavor without overpowering it. Using a vegan cake mix ensures structure and fluffiness. Optional add-ins such as chopped nuts, chocolate chips, or a drizzle of coconut milk can elevate this vegan gingerbread dump cake into a special holiday dessert. These expert tips help you create a flavorful, moist, and easy dessert that works as a vegan gingerbread loaf, vegan gingerbread bundt cake, or even a warm ginger cake without treacle for cozy winter occasions. Perfect for a quick dessert recipe, an easy Christmas dessert, or a healthy vegan gingerbread dump cake variation.

💡 Expert Tips:

• Use unsulphured molasses for authentic gingerbread flavor.
• Replace traditional eggs with 2 flax eggs for a vegan-friendly option.
• Melted vegan butter or coconut oil keeps the cake moist.
• Sift flour and spices together to avoid clumps.
• Optional: stir in chopped pecans, walnuts, or vegan chocolate chips.
• Drizzle coconut milk over the top for extra richness.
• Bake in a preheated oven at 350°F (175°C) until a toothpick comes out clean.
• Serve warm as a vegan gingerbread dump cake, or let cool for a firmer ginger cake.

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This Vegan Gingerbread Dump Cake is a quick, easy, and flavorful dessert that brings the warmth of gingerbread to any occasion. Perfect as a holiday dump cake, winter dessert recipe, or cozy family treat, it combines simple ingredients like molasses, warm spices, and a vegan cake mix for a moist, tender one-pan dessert. Whether you enjoy it as a vegan gingerbread loaf, a vegan gingerbread bundt cake, or a soft vegan ginger cake without treacle, this recipe is versatile, comforting, and ideal for busy weeknights or festive celebrations.

Vegan Gingerbread Dump Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

This vegan version of the classic gingerbread dump cake is rich in warm spices and molasses, topped with a buttery (dairy-free) cake layer. It’s an easy, festive dessert that’s perfect for holiday gatherings, winter nights, or anyone craving a plant-based treat.

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Ingredients

Scale 1x2x3x

🛒 Ingredients:

1 cup unsulphured molasses
½ cup hot water
1 cup brown sugar or coconut sugar
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set for 5 minutes)
½ cup vegan butter or refined coconut oil, melted
2 cups all-purpose flour (or 1:1 gluten-free flour blend)
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 box vegan yellow or spice cake mix (check ingredients for dairy/egg-free)
½ cup melted vegan butter (for topping)
Optional: ½ cup chopped pecans, walnuts, or vegan chocolate chips

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Instructions

📝 Instructions:

 

1. Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish with vegan butter or coconut oil.

2. Prepare Flax Eggs: Mix ground flaxseed with water and let sit for 5 minutes to thicken.

3. Make Gingerbread Base: In a large bowl, whisk together molasses, hot water, brown sugar, flax eggs, and melted vegan butter until smooth. Stir in flour, baking soda, and spices until fully combined.

4. Add Cake Mix: Sprinkle dry vegan cake mix evenly over the gingerbread batter. Do not stir.

5. Top with Butter & Optional Toppings: Drizzle melted vegan butter over the cake mix and sprinkle with nuts or chocolate chips if desired.

6. Bake: Bake uncovered for 40–45 minutes, until the top is golden and the filling is set.

7. Cool & Serve: Cool slightly before serving. Serve warm with vegan whipped cream, coconut ice cream, or a drizzle of maple syrup.

Notes

• For a richer molasses flavor, use blackstrap molasses.
• Add ½ teaspoon ground cardamom or allspice for a more complex spice profile.
• Leftovers can be stored in the fridge for up to 4 days; reheat gently before serving.
• Mini muffin versions work well for single-serve treats.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American / Holiday