gingerbread cake recipe, how to make eggless gingerbread cake

soft and moist gingerbread cake made eggless and with jaggery instead of molasses.
4.88 from 8 votes

eggless gingerbread cake recipe – a moist soft spiced cake with the aroma & taste of ginger that you can make for christmas.

gingerbread cake

from a long time i wanted to make an eggless version of gingebread cake. i just developed my own recipe and the cake was a hit at home. for an eggless version, this cake is damn good. you won’t even know that eggs have not been used. you can also check this christmas fruit cake and gingerbread cookies recipe.

this is a healthy gingerbread cake as the whole recipe has been made in whole wheat flour/atta making it rich in fibre and nutrients. apart from whole wheat flour, i have used jaggery syrup instead of molasses. traditionally molasses are used in gingerbread. since in india molasses are not easily available, jaggery is a good & healthy substitute.

eggless gingerbread cake recipe

i have also used candied dried ginger. if you don’t have candied dried ginger, then no need to add it. you can even add some golden raisins in the cake. all in all one healthy gingerbread cake where you won’t feel guilty having it or serving to your family.

eggless gingerbread cake recipe

if you are looking for more eggless cakes then do check:

gingerbread cake

4.88 from 8 votes
Prep Time:10 mins
Cook Time:40 mins
Total Time:50 mins
soft and moist gingerbread cake made eggless and with jaggery instead of molasses.
eggless gingerbread cake recipe
Servings:1 cake loaf

INGREDIENTS FOR gingerbread cake

(1 CUP = 250 ML)

main ingredients for gingerbread cake

  • 1.5 cups organic whole wheat flour (atta)
  • 2 teaspoon ginger paste or grated ginger (adrak)
  • 2 tablespoon candied ginger or golden raisins (kishmish) - optional
  • ¼ teaspoon cinnamon powder (dalchini powder)
  • ¼ teaspoon nutmeg powder (jaiphal powder)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup yogurt (curd or dahi - dairy or vegan) + ¼ cup water
  • ½ cup oil

for the jaggery syrup

  • ¾ cup powdered or grated organic jaggery
  • ½ cup water

HOW TO MAKE gingerbread cake

making gingerbread cake batter

  • mix the whole wheat flour, baking powder, baking soda, cinnamon and nutmeg powder well in a bowl. you can also sieve the above ingredients.
  • add the ginger paste and candied ginger and mix again.
  • in a separate bowl, whisk the 1/4 cup yogurt with 1/4 cup water till smooth. then add the oil to it and mix well. keep aside.
  • heat the 1/2 cup water till its just hot (no need to boil) in a microwave or on stove top.
  • add jaggery to the hot water and stir well.
  • pour the yogurt+oil mixture to the flour.
  • then add the jaggery solution.
  • fold the ingredients well and make a smooth batter.

baking gingerbread cake

  • pour into a greased baking round pan or loaf pan and bake in a preheated oven at 180 degrees C for 35-40 mins. it took me 41 minutes to bake the cake.
  • if the top gets browned quickly while baking, cover with butter paper or aluminium foil and then continue to baking.
  • once warm, remove the gingerbread cake from the pan and keep it on the tray to cool.
  • dust some icing sugar on the cake if you prefer.
  • slice the eggless gingerbread and serve plain or with some whipped cream.


since i have used organic powdered jaggery, there are no impurities. if there are impurities in the jaggery syrup, then filter the syrup and use it.
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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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74 comments/reviews

  1. Tired ur cake it was amazing and v easy to make thank you! Just have one question how long will the cake stay without refrigeration?

  2. Hello mam
    I have never tasted a gingerbread cake /cookie . neither do I get it here . can you tell me how it tastes?

    Can I bake cake /cookies in a gas tandoor oven ?

    • the gingerbread cake has a lovely aroma of ginger and is a soft textured cake. the cookie is soft textured. they are not like the indian version of ginger biscuits. there is another baked goodie called as ginger snaps which are crisp and thin. yes you can bake in a gas tandoor oven. time will vary.

  3. wow healthy and so easy to make with available ingredients. i am definitely going to try it out 🙂

  4. hare krishna, dassana,
    just thought you should see this blogspot;…/eggless-gingerbread-cake, as it is exactly the same as yours, even your pictures are used!!!!!

  5. Hi amit
    Wanted to confirm if oil can b substituted with butter n d amount to be used and also would it b necessary to add yogurt ?
    Thanx a ton for the lovely recipes.

  6. hi dassana,
    in the recipe of ginger bread cake you have mentioned 1/2 cup oil
    what if i add butter? will the taste change?

  7. Dassana my family is very fussy abt taste. I baked this cake exactly according to the proportion given…. Result….. SUPERB….. AMAZING….. Thank you very much. Just one question, is it true cake baked in microwave convection is less moist than OTG???

  8. The cake was good. But it did not taste or smell much like ginger. I did not add the crystallized ginger. Did that make the difference? But I’ve tried your banana cake and bread and apple cake. They’ve all come out awesome. Good recipes. Keep up the good work.

    • thanks preethu. possibly because of the crystallized ginger. the quality of ginger is also important. because some ginger have very strong aroma and some don’t.

  9. Hi Dasanna, I would like to try this wonderful cake. Could you kindly let me know which oil you used? I basically use coconut oil for cooking.

    Thank you.

  10. Can you provide the measurement in grams to make your recipe more precise? You said that your 1 cup measurement is about 250 ml? So that means 1.5 cups should be 375 ml. I measured out 375 ml of flour but it is waaaay more than 1.5 cups so I’m worried about the proportions. 1.5 cups should be about 187 grams but 375 ml is looking more like 3 cups. And I am getting really confused about how much flour to actually use. My 1.5 cups is measuring 192 ml or 193 grams.

    • 1 cup is 250 ml. but when you measure flour its in grams and not ml. depending on the density of the solid ingredient, 1 cup will be different for different ingredients. 1 cup of whole wheat flour is 120 grams (here the 1 cup is as 250 ml cup). so 1.5 cups of whole wheat flour is 180 grams. ml is the metric used for measuring liquids and not solids.

  11. Hello,

    Hope you are well. Can I add orange zest and a cup of orange juice to this recipe as I want to make an orange and ginger cake for my grandma’s 80th birthday?

    Thank you.

    Best wishes,