Vegan gingerbread cake with coconut frosting
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Vegan Gingerbread Cake With Coconut Frosting (Gluten-free)

This gluten-free vegan gingerbread cake is a delicious festive dessert, perfect for Christmas and any other special occasions, as well as oil-free, dairy-free and beginner-friendly. Decorated with an easy coconut frosting made from cashew nuts. 
Course Dessert
Cuisine Vegan
Keyword Cake, Cashews, Christmas, Gingerbread, Gluten free, gluten-free desserts, Holidays, Oil free, party food
Prep Time 4 hours 40 minutes
Cook Time 25 minutes
Total Time 5 hours 5 minutes
Servings 8
Calories 623kcal
Author Maria Gureeva

Ingredients

For the cashew frosting

  • 3 1/3 cups cashew nuts soaked for at least 4 hours, drained and rinsed
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1 tsp agar agar powder

For the cake

  • 3 cups gluten-free oats
  • 1 cup coconut sugar
  • 2 tsp ground ginger
  • 6 tbsp ground flaxseed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 2/3 cups unsweetened almond milk or any other plantbased milk of choice
  • 1/4 cup apple cider vinegar
  • 2 tsbp smooth peanut butter

To decorate (optional)

  • dark chocolate, melted
  • fresh berries of choice

Instructions

To make the frosting

  • At least 4 hours before you want to assemble the cake, preferably the night before, add the soaked cashews to a blender or food processor together with maple syrup, coconut milk and vanilla extract. Blend until the icing is very smooth, which should take around 5 minutes, depending on how powerful your blender is. 
  • Meanwhile, activate the agar agar powder on the stove by stirring it with around 1/2 cup water over a low-medium heat and then add this to the frosting, blending for around a minute more. Transfer the frosting to an airtight container and leave to set in the fridge.

To make the cake

  • Preheat the oven to 180 degrees C/350 F. 
  • Meanwhile, add the oats to a food processor or blender and blend until a fine oat flour forms. Transfer to a large mixing bowl together with the coconut sugar, ground ginger, ground flaxseed, baking powder, baking powder and baking soda and whisk. In a separate mixing bowl, whisk together the almond milk, apple cider vinegar and peanut butter. 
  • Slowly add the wet ingredients to the dry, mixing until thoroughly combined. 
  • Divide the mixture between two 8-inch cake tins, and bake in the preheated oven for 25-30 minutes. Allow them to cool for at least 15 minutes before assembling the cake. 
  • Spread a thick layer of icing on one of the sponges. Then, placing the other sponge over it and add another layer of icing on top, spreading some around the edges if desired. 
  • As an optional step, finish off by decorating with toppings of your choice such as fresh berries and melted dark chocolate. 
  • The cake is best when served straight away, but you can leave it in the fridge for up to 4 days in an airtight container. 

Nutrition

Calories: 623kcal | Carbohydrates: 71g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Sodium: 362mg | Potassium: 741mg | Fiber: 7g | Sugar: 28g | Vitamin C: 0.4mg | Calcium: 272mg | Iron: 6mg