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.

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Print Recipe

Chocolate Gingerbread Cookie Cake (vegan)

A healthy, gluten-free holiday dessert that's easy to make.

Prep Time20

Chilling Time6

Total Time6 20

Course: Dessert

Keyword: coconut milk, gluten free

Servings: 12 people

Author: Jete

Equipment

8 inch Cake pan

Ingredients

Cake

14 oz buckwheat gingerbread (400g)
2 cans coconut milk (use thick part)
4 tbsp coconut sugar
½ cup cacao
½ tsp vanilla powder (optional)
cacao nibs / chocolate pieces (optional)

Topping

1/3 cup coconut oil (see notes)
4 tbsp cacao
4 tbsp coconut sugar
¾ cup cherries (frozen or fresh)

Instructions

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.

Vegan Eggnog

Creamy vegan eggnog that is easy to make, dairy free, egg free and refined sugar free. Only 4 ingredients, prep time 5 min, and it's perfect for the holidays.

Check out this recipe