Vegan Gingerbread Cake with Lemon Icing
This Vegan Gingerbread Cake is the ultimate vegan Christmas sweet treat! It's light, fluffy, sticky, festive, and so delicious.
Ingredients
- 1.75 Cups Plain Flour
- 2/3 Cup Golden Caster Sugar
- 3 tsp Ground Ginger
- 2 tsp Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Mixed Spice
- 1/4 tsp Ground Cloves (optional)
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Pinch Salt
- 3/4 Cup Vegan Butter
- 3 tbsp Black Treacle
- 1 Cup Non Dairy Milk
For The Lemon or Orange Icing
- 1 Cup Icing Sugar
- Juice of 1/2 Lemon or Orange
Instructions
- Preheat your oven to 165°C
- Line and grease a 8x8" square tin
- Melt the coconut oil, vegan butter, treacle and sugar in a saucepan over a low-medium heat, whisking constantly
- Sieve the flour, spices, baking powder and baking soda into a large bowl and whisk together
- Add in the treacle mixture and the soy milk then whisk until thoroughly combined
- Pour the mixture into the lined tin and bake in the centre of the oven for 40-43 minutes (or until a skewer comes out clean)
- Leave to cool for an hour before removing from the tin
- To make the icing, simply mix together the icing sugar and the lemon juice (or orange juice) until smooth
- Drizzle over the ginger cake and let it set
Notes
Store in an airtight container