If the holidays had a signature cake, this would be it.
Think: rich, spiced gingerbread layers, fluffy cream cheese whipped filling, tart ribbons of cranberry sauce, and a snowfall of sugared cranberries + rosemary on top. It’s cozy-meets-elegant, dramatic-meets-easy, and—my favorite part—completely vegan thanks to Nature’s Charm coconut whipping cream and sweetened condensed coconut milk.
This Gingerbread Cranberry Cake is the dessert that makes people gasp when you walk into the room. It tastes like winter magic, looks like a bakery masterpiece, and still comes together with simple pantry ingredients. Bring it to a holiday dinner, Friendsgiving, cookie exchange, or any gathering that deserves a dessert with presence.
Why You’ll Love This Recipe
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Perfectly spiced: Pumpkin pie spice + ground ginger create a warm, nostalgic gingerbread base.
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Moist, tender crumb: The molasses, plant milk, and oil keep the cake super soft—never dry.
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Dreamy filling: A whipped cream cheese layer made from Nature’s Charm whipping cream + sweetened condensed coconut milk creates a light, cloudlike texture that pairs beautifully with sweet-tart cranberry.
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Holiday sparkle: Sugared cranberries and rosemary transform the cake into something straight out of a winter fairytale.
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Vegan & foolproof: No finicky techniques. No weird ingredients. Just pure holiday joy.
How to Make Gingerbread Cranberry Cake
Step 1: Make the Cake Layers
Preheat your oven to 325°F. Grease and line three 8-inch cake pans—parchment is your friend here.
In a large bowl, whisk together all your dry ingredients (flour, sugar, pumpkin pie spice, ginger, leaveners, salt).
Separately, stir the wet ingredients (molasses, plant milk, oil, vinegar, vanilla) until smooth. Pour the wet mixture into the dry and whisk until just combined—no overmixing.
Divide the batter between the pans and bake 18–22 minutes or until a toothpick in the center comes out clean. Let the layers cool completely.
Step 2: Make the Whipped Cranberry Filling
Beat together:
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Nature’s Charm coconut whipping cream (chilled overnight)
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Vegan cream cheese
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Nature’s Charm sweetened condensed coconut milk
Whip until fluffy and smooth, then refrigerate to firm up.
Step 3: Assemble Like a Holiday Pro
Place the first cake layer on your stand. Pipe a ring of vegan cream cheese frosting around the edge to form a dam. Fill the center with your whipped cream mixture + a generous scoop of cranberry sauce. Repeat with the second layer.
Top with the final cake layer and frost the entire cake with the remaining cream cheese frosting.
Step 4: Add the Sugared Cranberries (Optional but Stunning)
Make a quick simple syrup with ¾ cup sugar + ¾ cup water, bring to a boil, remove from heat, and submerge the cranberries for 15 minutes.
Transfer to parchment, dry for 15 minutes, then toss in the remaining sugar until perfectly frosty.
Dip rosemary sprigs in the syrup, roll in sugar, and let everything dry for about an hour.
Decorate the top of the cake with your sparkling winter garnishes.
Serving Tips
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Slice with a warm knife for clean cuts.
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Serve slightly chilled for the best texture.
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This cake keeps beautifully—up to 4 days in the fridge.
If You Make This Gingerbread Cranberry Cake…
Tag me on Instagram! I love seeing your creations and resharing holiday bakes.
For more festive vegan desserts, try:
• Vegan Pumpkin Crème Brûlée Cheesecakes
• Mini Cinnamon Roll Cheesecakes (No Bake!)
- Dry Ingredients
- 3¼ cups flour
- 1¼ cups sugar
- 2 Tbsp pumpkin pie spice
- 2 Tbsp ground ginger
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients
- ⅔ cup molasses
- 1½ cups plant milk
- ⅔ cup oil
- 1 tbsp white vinegar
- 1 Tbsp vanilla bean paste or extract
- Filling
- 1 can cranberry sauce
- ½ cup Nature’s Charm coconut whipping cream, chilled overnight
- 8 oz vegan cream cheese
- ½ can Nature’s Charm sweetened condensed milk
- 2 cups vegan cream cheese frosting
- For garnish (optional)
- 1 cup fresh cranberries
- 5-6 springs fresh rosemary
- 1¼ cups sugar
- Preheat the oven to 325F. In a large bowl, combine the dry ingredients. Whisk well. Add the wet ingredients and mix until just combined. Divide the batter between three 8 inch cake pans, greased and lined with parchment paper. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Combine the whipping cream, cream cheese, and condensed milk. Beat until well combined and fluffy. Chill until ready to use.
- Once the layers are fully cooled, layer the cake. Pipe a ring of cream cheese frosting around the first layer. Fill the center with the cream cheese whipped cream and cranberry sauce. Place the other layer on top and repeat the process. Top with the remaining cake layer and frost with the rest of the cream cheese frosting.
- To make the sugared cranberries and rosemary, add ¾ cups sugar and ¾ cup water in a small sauce pan. Heat until a rolling boil, stirring to combine. Turn heat off. Add the cranberries and let sit for 15 minutes. With a slotted spoon, transfer the cranberries to a baking pan lined with parchment paper. Let sit for 15 minutes.
- Add the remaining sugar to a bowl or container with a lid. Use the slotted spoon to coat the cranberries in sugar then transfer them to a fresh sheet of parchment paper. Dip the rosemary in the simple syrup and coat in sugar. Allow the sugared cranberries and rosemary to dry for an hour before using.
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