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christmas

Chocolate Gingerbread Cookie Cake

Recipe

Chocolate Gingerbread Cookie Cake (vegan)

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

Prep
20 min
Chilling Time
6 hr
Total
6 hr 20 min
Servings
12 people

Equipment

  • 8 inch Cake pan

Ingredients

Cake

  • 14 oz buckwheat gingerbread <wprm-code></wprm-code> (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)

Method

  1. 1preparationCrumble the buckwheat gingerbread into a large mixing bowl, breaking it into small pieces. The crumbs will form the cake base and texture.
  2. 2MixIn 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.
  3. 3combinePour 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.
  4. 4chocolateFold in cacao nibs or chocolate pieces/buttons for added texture and bursts of chocolate flavor throughout the cake.
  5. 5pan preparationLine a round or square cake pan with parchment paper or lightly grease it with coconut oil.
  6. 6assemblePress the gingerbread mixture firmly into the prepared pan, spreading it evenly and compacting it to ensure a solid structure.
  7. 7toppingIf using melted chocolate, melt it gently in a heatproof bowl over simmering water.
  8. 8meltingAlternatively, make a DIY chocolate topping by whisking together coconut oil, cocoa, and coconut sugar until smooth.
  9. 9top the cakePour the chocolate topping over the cake, spreading it evenly to create a smooth layer.
  10. 10chillingPlace 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.

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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

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