The Ultimate Vegan Woodland Ginger Cake: Festive Flavors and Whimsical Decorations for Christmas

As the holiday season draws near, the festive spirit fills the air, and what better way to celebrate than with a truly spectacular dessert? This year, ditch the ordinary and embrace the extraordinary with our enchanting Vegan Woodland Animal Ginger Cake. It’s not just a cake; it’s a magnificent centerpiece, boasting layers of soft, moist vegan ginger cake, tangy lemon curd, and a luscious cream cheese frosting, all adorned with charming gingerbread woodland creatures. Prepare to dazzle your guests and ignite the festive cheer with this impressive Christmas showstopper!

Crafted with love and an eye for whimsical detail, this cake is more than just a dessert; it’s an edible work of art. Imagine the delight on your family and friends’ faces as they behold a rustic, snowy wonderland brought to life on your dessert table. This cake even earned top honors at my local Christmas bake-off, a testament to its irresistible charm and deliciousness!

The Magic Behind the Woodland Ginger Cake

At its heart, this cake features three perfectly baked layers of soft, moist vegan ginger cake. Each bite offers a comforting warmth of spices that is quintessential to festive baking. But the magic doesn’t stop there. Between these delectable layers, you’ll discover a generous dollop of rich, tangy vegan lemon curd, offering a bright contrast that beautifully cuts through the sweetness of the cake. This zesty layer is perfectly complemented by a smooth and creamy vegan cream cheese frosting, tying all the flavors together in harmonious balance.

The true charm of this cake, however, lies in its enchanting decorations. Perched atop a snowy landscape of frosting are adorable vegan gingerbread animals and whimsical gingerbread trees. These playful cookies transform the cake into a delightful woodland scene, made even more festive with a scattering of glistening sugared cranberries, crunchy nuts, wholesome seeds, and fragrant sprigs of fresh rosemary. For an extra touch of rustic elegance, serving this masterpiece on a wooden board truly elevates its visual appeal.

A Labor of Love, Made Easy

While this Woodland Animal Ginger Cake certainly looks impressive and might appear to be a complex undertaking, rest assured that each individual component is straightforward to prepare. The overall process is a delightful labor of love, requiring a bit of time for each element to be crafted and then assembled. The beauty of this recipe is that many parts can be made in advance, easing your holiday baking schedule.

Both the flavorful ginger cake layers and the adorable gingerbread biscuits can be prepared a day or two ahead of time. Similarly, the vibrant vegan lemon curd can also be made in advance, allowing its flavors to meld beautifully. The only element that requires immediate use is the vegan cream cheese frosting, which whips up in a mere five minutes, making it a quick final step on assembly day. This modular approach ensures that even busy bakers can create this stunning dessert without feeling overwhelmed.

For the freshest experience, we recommend assembling and serving the cake on the same day. Over time, the gingerbread biscuits, while still delicious, may absorb moisture from the cake and soften. However, should you have any glorious leftovers, they will keep beautifully in an airtight container for up to five days.

Tips for a Sturdy & Delicious Cake

The addition of the zesty lemon curd is truly a game-changer, perfectly complementing the warm ginger notes of the cake. However, it does add a touch of instability to the cake’s structure. If your cake needs to travel or endure a lengthy display, we suggest omitting the lemon curd for a sturdier creation. If you do choose to include this delightful layer, you’ll need half a batch of this fantastic vegan lemon curd recipe.

Finding the right cookie cutters can be part of the fun! The charming animal cutters used for this cake were primarily sourced from Ikea, offering a range of delightful shapes. The leaping fox cutter, a particular favorite, was from Rex London, though its availability may vary. Don’t forget to acquire some tree-shaped cutters to complete your enchanting woodland scene!

How To Create Your Vegan Woodland Animal Ginger Cake:

(For a comprehensive list of ingredients and detailed instructions, please refer to the complete recipe card provided below.)

*Achieving the best results in baking always comes down to precision. We highly recommend using gram measurements with a digital scale rather than cup conversions. Cup measurements can be inconsistent and may lead to varied outcomes. Following gram measurements will help ensure your cake turns out perfectly every time.*

Crafting the Whimsical Gingerbread Biscuits:

Begin your woodland adventure by preparing the gingerbread biscuits. In a saucepan, combine golden syrup, treacle, light brown sugar, your chosen fat (coconut oil or dairy-free margarine, or a delightful mix of both), and a splash of water. Gently heat this mixture, stirring consistently until the coconut oil or margarine has fully melted into the sugary syrup. Once melted, whisk in the aromatic ground cinnamon, ginger, cloves, and bicarbonate of soda. Finally, stir in the plain flour until a soft, pliable dough forms. While the dough might feel slightly oily if using coconut oil, a generous dusting of flour during rolling will ensure perfect results.

Allow the dough to cool briefly before gathering it into a ball. At this stage, it will still be quite soft. Wrap it tightly in clingfilm and refrigerate for approximately one hour. This chilling period is crucial, as it allows the dough to firm up, making it much easier to roll out and cut.

Once chilled, roll out the dough on a lightly floured surface to an even thickness of about 4mm. Use your chosen animal and tree cookie cutters to create an array of charming shapes. Re-roll any dough trimmings to minimize waste and cut out additional biscuits. Arrange the cut-out shapes on baking trays, ensuring they are spaced well apart. For best results, place the trays in the freezer for twenty minutes while your oven preheats. Bake the biscuits for 8-12 minutes, or until their edges just begin to turn a golden-brown, then transfer them to a wire rack to cool completely.

Preparing the Elegant Vegan Royal Icing:

To give your gingerbread animals their refined details, prepare a simple yet effective vegan royal icing. Combine sifted icing sugar with a touch of fresh lemon juice and aquafaba, mixing until it reaches a thick, yet pourable consistency. The ideal consistency allows a drizzle of icing to disappear back into the bowl within 8-10 seconds. Adjust with more aquafaba/lemon juice if too thick, or more icing sugar if too runny. Transfer the icing to a piping bag fitted with a small writing nozzle.

Unleash your creativity and pipe intricate designs onto your cooled gingerbread biscuits. Once iced, allow them to dry completely. For an extra touch of character, you can use a fine paintbrush dipped in black gel food coloring to add delicate detailing, bringing your woodland creatures to life. Once the icing is dry, these delightful biscuits can be stored in an airtight container for up to a week, ready for cake assembly.

Baking the Moist Vegan Ginger Cakes:

Now for the star of the show – the ginger cake layers. In a large mixing bowl, thoroughly whisk together the sifted plain flour, baking powder, bicarbonate of soda, ground ginger, mixed spice, caster sugar, and a pinch of salt. These dry ingredients form the flavorful foundation of your cake.

To this dry mixture, add golden syrup, treacle, sunflower oil, and boiling water. Whisk everything together until the batter is smooth and lump-free. Divide the batter evenly among three greased and lined 20cm (8-inch) round cake tins. Bake for approximately 25 minutes, or until a skewer inserted into the center emerges clean, indicating the cakes are perfectly cooked. Allow them to cool in their tins for 10 minutes before carefully transferring them to a wire rack to cool completely. This gradual cooling prevents the cakes from sinking and ensures a perfectly moist crumb.

Whipping Up the Velvety Vegan Cream Cheese Frosting:

This frosting is best prepared just before you’re ready to assemble the cake to ensure optimal texture and stability. In a mixing bowl, combine vegetable shortening (such as Trex) with full-fat dairy-free cream cheese (Asda’s own brand works wonderfully). Whisk these two ingredients until they are beautifully smooth and well-combined. Next, add the sifted icing sugar, fresh lemon juice, and vanilla extract. Continue to whisk until you achieve a smooth, creamy, and spreadable frosting. If the frosting seems too soft, you can whisk in a little more icing sugar; if it’s too stiff, a drop more lemon juice or non-dairy milk will adjust it perfectly. Transfer about a third of the frosting into a disposable piping bag (snip off the tip) or a regular piping bag fitted with a large round nozzle, reserving the rest for spreading.

Assembling Your Woodland Masterpiece:

To begin assembly, gently trim the tops of your cooled cake layers to create flat, even surfaces (a cake wire or long serrated knife works best for this). Place your first cake layer on your chosen serving platter or cake board. Spread a thin, even layer of the vegan cream cheese frosting over it. Now, using your piping bag, pipe a wide, sturdy ring of frosting around the edge of this layer. We recommend making this ring twice as wide as shown in some examples for added stability – a lesson learned from experience! For even more reassurance, adding a dollop of buttercream in the very center can further strengthen the cake’s structure.

Carefully spoon a couple of generous spoonfuls of your prepared vegan lemon curd within the piped frosting ring, being mindful not to overfill it. Take one of the remaining cake layers, spread a thin layer of buttercream on its bottom, and then gently place it atop the first layer, pressing lightly. Repeat these steps for the second layer. For the final cake layer, spread a thin layer of buttercream over its TOP surface, then invert it and place it onto the cake, ensuring you have a perfectly flat and stable top surface.

Now for the decorative flourish! Spread the remaining buttercream over the top and sides of the assembled cake. Use a bench scraper or palette knife to smooth the sides, but feel free to leave the top artfully textured to mimic a fresh blanket of snow. To position your gingerbread trees, make small slits in the cake where you envision them standing, and gently press their ‘trunks’ into the cake. For extra support, insert a wooden skewer closely behind each tree, trimming the skewers to the appropriate height to hold the trees upright without being overly visible.

Finally, arrange your delightful gingerbread animal biscuits around and on top of the cake. A little leftover frosting can act as a “glue” to secure them. Complete your charming woodland tableau with glistening sugared cranberries, fresh sprigs of rosemary for an aromatic touch, and a sprinkle of chopped hazelnuts, pecans, and pumpkin seeds for added texture and visual interest. This breathtaking cake is now ready to impress and delight!

Creating Sparkly Sugared Cranberries:

If you wish to add a touch of glistening elegance to your cake, making sugared cranberries is surprisingly simple. In a small saucepan, combine 50g of granulated sugar with 50ml of water. Heat the mixture gently, stirring frequently until the sugar completely dissolves and the syrup comes to a boil. Remove from heat and allow the syrup to cool.

Once cooled, dip fresh cranberries into the sugar syrup, shaking off any excess. Then, roll the sticky cranberries in a bowl of granulated sugar until they are fully coated and sparkling. Transfer these beautiful, frosted berries to a baking parchment-lined tray to set. Once set, sugared cranberries can be stored in an airtight container at room temperature for up to four days, ready to add festive sparkle to any dessert.

Explore More Vegan Christmas Recipes:

Looking for more festive vegan inspiration? Check out these delightful recipes to complete your holiday spread:

• Vegan Mince Pies – A classic holiday treat, veganized!
• Vegan Christmas Cake – A rich and fruity traditional cake.
• Mulled Wine Brownies – A unique twist on a favorite, infused with festive flavors.
• Starry Mince Pie Tart – An elegant alternative to traditional mince pies.
• Easy Vegan Ginger Cake – For when you crave ginger but need a simpler bake.
• Vegan Steamed Chocolate Pudding – A comforting and rich dessert.
• No-Bake Vegan Chocolate Ginger Tart – A quick and refreshing chocolatey treat with a ginger kick.

If you tried this magnificent recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your festive bakes!

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe, please do so by using the provided share buttons. Do not screenshot or post the recipe or content in full without permission.*

Woodland Animal Ginger Cake Recipe:

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5 from 3 votes

Vegan Woodland Animal Ginger Cake

Woodland animal ginger cake – this impressive vegan ginger cake with lemon curd, cream cheese frosting and whimsical gingerbread woodland animals is a real festive showstopper for Christmas!

Course Dessert

Cuisine baking, British, vegan

Keyword ginger cake

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 14 people

Author Domestic Gothess

Ingredients

Vegan Gingerbread Animal Biscuits:

• 100 g (3.5 oz) coconut oil or dairy free margarine (I like to use half of each)
• 80 g (⅓ + ⅛ cup) light brown soft sugar
• 50 g (2 Tbsp) golden syrup
• 25 g (1 Tbsp) treacle or molasses
• 1 Tbsp water
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp bicarbonate of soda (baking soda)
• 240 g (2 cups) plain (all-purpose) flour

Vegan Royal Icing:

• 235 g (2 + ⅓ cups) icing (powdered) sugar sifted
• 1 Tbsp fresh lemon juice
• 2 Tbsp aquafaba
• black gel food colouring optional

Vegan Ginger Cakes:

• 450 g (3 + ¾ cups) plain (all-purpose) flour sifted
• 1 ¼ tsp baking powder
• 1 ¼ tsp bicarbonate of soda (baking soda)
• 4 ½ tsp ground ginger
• 2 tsp mixed spice (pumpkin spice)
• 160 g (¾ cup) caster sugar
• ½ tsp salt
• 160 ml (⅔ cup) sunflower oil
• 200 g (7oz) golden syrup
• 200 g (7oz) treacle
• 360 ml (1 ½ cups) boiling water

Vegan Cream Cheese Frosting:

• 125 g (4.5 oz) vegetable shortening (I use Trex)
• 125 g (4.5 oz) dairy free cream cheese (full fat – I use Asda’s own brand)
• 575 g (5 + ¾ cups) icing (powdered) sugar sifted
• 1 Tbsp + 1 tsp fresh lemon juice
• 1 ½ tsp vanilla extract

To Decorate:

• ½ batch vegan lemon curd https://domesticgothess.com/blog/2017/09/12/vegan-lemon-curd/ optional
• sugared cranberries (see above for instructions)
• rosemary sprigs
• hazelnuts, pecans and pumpkin seeds
• wooden skewers

Instructions

Vegan Gingerbread Animals:

• Place the golden syrup, treacle, light brown sugar, coconut oil or margarine and  water in a pan.
• Heat gently while stirring until the coconut oil/margarine has melted. Whisk in the cinnamon, ginger, cloves and bicarbonate of soda then stir in the plain flour until it forms a soft dough and no pockets of flour remain.
• Allow to cool a little then bring the mixture together into a ball (it will still be very soft), wrap in clingfilm and refrigerate for about an hour until it is firm enough to roll out.
• Roll the dough out on a lightly floured surface to about 4mm thick and cut out animal and tree shapes with the cookie cutters of your choice.
• Re-roll the trimmings and cut out more shapes then place them well spaced apart on a couple of baking trays. Pop the trays in the freezer for twenty minutes while you heat up the oven to 180C/350F/gas mark 4.
• Bake the biscuits for 8-12 minutes, until they are just beginning to darken around the edges then transfer them to a wire rack to cool.

Vegan Royal Icing:

• To make the royal icing, mix the little lemon juice and aquafaba into the sifted icing sugar until it forms a thick but pourable consistency. If you drizzle some back into the bowl the pattern should disappear after about 8-10 seconds. If it is too thick then stir in a little more aquafaba or lemon juice, and if it is too runny then mix in some more sifted icing sugar.
  
• Spoon it into a piping bag fitted with a small writing nozzle. Ice the ginger biscuits as you like then leave them to dry. Once they are dry you can add a bit of detailing with a fine paintbrush dipped in black gel food colouring if you like.
• Once the icing is dry the biscuits can be stored in an airtight container for at least a week.
  

Vegan Ginger Cakes:

• Preheat the oven to 180C/350F/gas mark 4. Grease three 20cm/8in round cake tins and line the bases with baking parchment.
  
• Whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.
• Add the golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.
• Divide the batter between the prepared tins and bake for about 25 minutes, until a skewer inserted into the centre comes out clean.
  
• Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.

Vegan Cream Cheese Frosting:

• Don’t make the buttercream until you are ready to assemble the cake. Whisk together the vegetable shortening and dairy free cream cheese until smooth.
  
• Add the sifted icing sugar, fresh lemon juice and vanilla extract and whisk until smooth. If the frosting is too soft then you can whisk in some more sifted icing sugar; and if it is too stiff then you can add a drop more lemon juice or a little non-dairy milk.
  
• Transfer a third of the buttercream to a disposable piping bag and snip off the tip, or place it in a regular piping bag fitted with a large round nozzle.

Assembly:

• Trim the tops of the cake layers to level them (a cake wire is best for this) then place one layer on a serving platter or board.
• Spread over a thin layer of the buttercream then pipe a wide ring of buttercream around the edge of the cake. You can also add a blob in the middle to help make the cake more sturdy (I didn’t do this but in hindsight I should have done!).
  
• Spread a couple of spoonfuls of lemon curd inside the ring of buttercream, making sure not to overfill it.
• Spread a thin layer of buttercream over the bottom of one of the remaining cake layers and place it on top. Repeat the same steps as before.
• Spread a thin layer of buttercream over the TOP of the final cake layer and place it on the cake upside down to give you a flat surface.
• Spread a layer of buttercream over the top and sides of the cake, use a bench scraper or palette knife to get the sides smooth but leave the top rough so it looks snowy.
  
• Cut a slit in the top of the cake where you want each of the trees to go and press a tree trunk into each one. Insert a wooden skewer into the cake close behind each tree to hold them up. (You will probably need to trim the skewers a bit to get the right height but make sure that they will go all the way through the cake and leave enough sticking out to hold the trees up.)
  
• Use blobs of any leftover frosting to stick animal biscuits around the cake and place one on top of the cake (I just leant my fox against one of the trees).
  
• Add sugared cranberries, sprigs of rosemary, hazelnuts, pecans and pumpkin seeds to complete the look.
  
• Best served the day it is assembled but any leftovers will keep in an airtight container for up to five days.
  

Notes

• You will need ½ batch of my vegan lemon curd (optional) – if you need the cake to travel then don’t use it as it makes the cake less stable. It is very delicious though!
• For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.