Chocolate Gingerbread Cookie Cake
This Chocolate Gingerbread Cookie Cake is a no-bake holiday treat that’s rich, chocolatey, and packed with festive flavors.
Made with crumbled gingerbread cookies, creamy coconut milk, and a luscious chocolate topping, it’s the perfect dessert for celebrations or cozy evenings.
Quick to prepare, gluten-free, and full of wholesome ingredients—this cake is as delicious as it is easy to make!
Ingredients
Buckwheat Gingerbread
- Why It’s Used: Forms the base of the cake, providing structure and flavor.
- Benefits: Naturally gluten-free and rich in antioxidants and nutrients.
- Substitute: Or use any other cookies instead.
Coconut Milk (thick part)
- Why It’s Used: Adds creaminess and helps bind the ingredients together.
- Benefits: Contains healthy fats that provide energy and a silky texture.
- Substitute: Use a thick non-dairy cream like cashew or almond cream.
Coconut Sugar
- Why It’s Used: Adds natural sweetness with a caramel-like flavor.
- Benefits: A minimally processed sweetener that contains small amounts of vitamins and minerals.
- Substitute: Maple sugar or date sugar to keep it healthy..
Cacao Powder
- Why It’s Used: Adds a rich chocolate flavor and dark color to the cake.
- Benefits: Packed with antioxidants and magnesium, promoting heart health and reducing inflammation.
- Substitute: Use cocoa powder for a milder flavor or carob powder for natural sweetness.
Vanilla (optional)
- Why It’s Used: Enhances the flavor of the cake with a warm, sweet aroma.
- Benefits: Adds depth to the overall taste.
- Substitute: Use vanilla extract or skip if unavailable.
Cacao Nibs/Chocolate Pieces/Buttons (optional)
- Why It’s Used: Adds texture and bursts of chocolatey flavor throughout the cake.
- Benefits: Provides antioxidants and a satisfying crunch.
Melted Chocolate OR Coconut Oil, Cocoa, and Coconut Sugar Mixture
- Why It’s Used: Creates a luscious topping that adds richness to the cake.
- Benefits: Provides a glossy, indulgent finish and locks in moisture.
- Substitute: Use any chocolate glaze or non-dairy ganache for a similar effect.
MORE HOLIDAY DESSERTS
Chocolate Gingerbread Cookie Cake (vegan)
A healthy, gluten-free holiday dessert that's easy to make.
Ingredients
Equipment
Method
- Crumble the buckwheat gingerbread into a large mixing bowl, breaking it into small pieces. The crumbs will form the cake base and texture.
- In a separate bowl, scoop out the thick part of the coconut milk from both cans. Whisk it together with the coconut sugar, cacao, and vanilla (if using) until smooth and creamy.
- Pour the coconut mixture over the crumbled gingerbread. Mix thoroughly until the gingerbread absorbs the coconut mixture and binds together. The consistency should be sticky and moldable.
- Fold in cacao nibs or chocolate pieces/buttons for added texture and bursts of chocolate flavor throughout the cake.
- Line a round or square cake pan with parchment paper or lightly grease it with coconut oil.
- Press the gingerbread mixture firmly into the prepared pan, spreading it evenly and compacting it to ensure a solid structure.
- If using melted chocolate, melt it gently in a heatproof bowl over simmering water.
- Alternatively, make a DIY chocolate topping by whisking together coconut oil, cocoa, and coconut sugar until smooth.
- Pour the chocolate topping over the cake, spreading it evenly to create a smooth layer.
- Place the cake in the refrigerator for at least 2–3 hours, or until it sets completely. The longer the better.
Notes
Topping: Coconut oil, cacao, coconut sugar : Or melt 4 oz (100g) chocolate instead with 2 tbsp coconut milk or any other plant based milk.
