This Vegan Gingerbread Cake is the perfect recipe to get you in the festive mood. Made with simple, accessible ingredients; the result is a moist, fluffy sponge with warm notes of ginger, cinnamon and molasses. You certainly won’t believe that it’s made entirely without eggs or dairy!
Vegan Gingerbread Cake
This Vegan Gingerbread Cake is the perfect recipe to get you in the festive mood. Made with simple, accessible ingredients; the result is a moist, fluffy sponge with warm notes of ginger, cinnamon and molasses. You certainly won't believe that it's made entirely without eggs or dairy!
Ingredients
- 300 g plain flour
- 120 g sugar
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- Pinch salt
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda
- 250 ml milk of choice Soya milk works well
- 100 g vegan butter or margarine
- 1 tsp vanilla extract
- 5 tbsp black treacle
Cream Cheese Frosting
- 300 g icing sugar
- 1 tbsp butter I use vegan
- 2 tbsp cream cheese I use vegan
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 170C and line a 9×9" (or similar) square tin with baking paper.
- Melt the butter with the sugar and treacle in a saucepan over a low heat.
- Into a large bowl, seive the flour, baking powder, bicarbonate of soda, spices and salt. Stir.
- Pour in the butter-treacle mixture along with the milk and vanilla extract. Whisk until the batter has come together with no lumps (but don't overmix!)
- Bake for 25 minutes, or until a skewer comes out clean. Set aside to cool fully before frosting.
- Make the frosting by combining the ingredients in a large bowl, then whisk using a hand mixer, until light and fluffy. Spread over the cake and slice into squares. Enjoy!
