Gingerbread layer cake

  • Preparation Time 15 Minutes
  • Cooking Time 30 Minutes
  • Serves 10

Vegan, gluten-free, vegetarian, nut-free


This is another version of a gorgeous gingerbread cake, that heavenly spiced cake which is a favourite in this house. This one will certainly not disappoint.

  • Luscious
  • Moist
  • Rich
  • Warmly spiced

It certainly hits all the right notes. The cake can be decorated as simply or as ornately as you want.

In December for Christmas, it is so good covered all over with the buttercream and decorated with miniature gingerbread people, candy canes and such. In makes the perfect centrepiece for any table or as a gift.

It is also great kept simple and served up for a coffee morning with a cuppa or with a coffee and friends any time of the year

Whichever way you choose to serve it, I will guarantee it will taste divine.

I have used crystalized ginger on top to add that extra kick of spice.


Ingredients {the cake}

  • 250 g of plain flour
  • 200 g of soft brown sugar
  • 180 ml of dairy-free milk
  • 1 tsp of bicarbonate of soda
  • 1 1/2 tsp of ground ginger
  • 1 tsp cinnamon
  • pinch of ground nutmeg {optional}
  • 80 ml of vegetable oil
  • 40 g of black treacle
  • 30 g of golden syrup
  • 1 tbsp of apple cider vinegar
  • 1 flax egg { 1 tbsp of ground flaxseeds mixed with 3 tbsp of hot water and mixed

Gingerbread buttercream

  • 480g of Icing sugar
  • 227 g of dairy-free butter such as Vitalite
  • 1/4 of ground ginger
  • 3/4 tbsp of black treacle

Instructions

  1. Preheat your oven to 180C and grease and line 2 x 8- inch cake tins
  2. Sift the flour and bicarb into a large bowl, add in sugar, salt and spices
  3. Make your flax egg by mixing the flaxseed and hot water and set aside to thicken.
  4. To the flour and spices add in the milk, black treacle, golden syrup, oil, vinegar and flax egg and combine everything thoroughly using a balloon whisk.
  5. Divide the cake batter equally between your tins and place into your oven. Cook for around 25-30 mins until firm to the touch or when inserting a thin skewer into the middle of the cake, it comes out clean.
  6. Remove the cakes from the oven and leave to cool in the tins for 10 minutes, then turn out onto a cooling rack.
  7. While the cakes are cooling down, make the buttercream. Place all the ingredients into the bowl of a stand mixer. Start on the lowest speed to avoid the icing sugar cloud. Once it has mixed in then increase your speed until it is thick and creamy. If the buttercream is too thick then add a tiny amount of milk, too thin then add a small quantity of icing sugar
  8. Place the buttercream into a smaller container and set into the fridge until you are ready to decorate.
  9. When the cakes are cool, then it is time to decorate them.

There is enough buttercream to fill the middle and cover the outside of the cake if you wish. If you just want to fill the middle you could make half the quantity or place in an airtight container and place in the freezer.

This cake will keep for up to a week covered in the fridge, it also freezes well in slices.


If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.

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