Get the Recipe: 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.
Ingredients
For the cashew frosting
- 2 1/2 cups cashew nuts, soaked for at least 4 hours, drained and rinsed
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1 tbsp vanilla extract
- 1 tbsp agar agar powder
For the cake
- 1 1/2 cups rice flour
- 1/2 cup chickpea flour
- 1 tbsp ground ginger
- 1 cup cornmeal
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- 4 tbsp ground flaxseed, soaked in 1/2 water for 10 minutes
- 2 1/2 cups unsweetened almond milk, or any other plantbased milk of choice
- 1/4 cup smooth peanut butter
Instructions
Make the frosting
- 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. Make sure that no cashew lumps remain.
- Activate the agar agar powder on the stove by stirring it with 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 for at least 2 hours.
Make the sponges
- Around 35 minutes before you are ready to take out the icing, preheat the oven to 180 degrees C (350 F) and line two 8-inch cake tins with parchment paper. You can do this by drawing a line around the circumference of the tin, cutting it out with scissors and placing the parchment paper circle inside the tin.
- In one mixing bowl whisk together the rice flour, chickpea flour, ground ginger, coconut sugar, corn meal, baking powder, and baking soda.
- In a separate bowl, whisk together the apple cider vinegar, a flax egg (made by combining 1/4 cup ground flaxseeds with 1/2 cup water and setting aside for 10 minutes), plant based milk, and peanut butter.
- Add the wet ingredients to the dry and mix until well-combined.
- Divide the batter evenly between the two cake tins and bake in the preheated oven for 25 minutes, until a toothpick comes out clean from the centre.
Assemble the cake
- Once they are ready, allow the sponges to cool for at least 15 minutes before assembling the cake. Spread a thick layer of icing on one of the sponges.
- Place other sponge over it and add another layer of icing on top, spreading some around the edges if desired.
Video
Calories: 338kcal, Carbohydrates: 46g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Sodium: 179mg, Potassium: 333mg, Fiber: 3g, Sugar: 15g, Vitamin C: 1mg, Calcium: 93mg, Iron: 2mg