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 9x9" (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!