Healthy Gluten-Free Gingerbread Cake with Cashew Frosting
Ingredients
Cake
- 150g apple sauce
- 1 tsp apple cider vinegar
- 1 pinch of salt
- 2 tsp gingerbread spice
- 200 ml plant milk
- 30g almond butter or other
- 50g ground almonds
- 30g cacao
- 150g rice flour or other
- 1 tsp baking powder
- 1/3 tsp baking soda
Cashew frosting
- 200 ml coconut milk
- 100 g cashews
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 50 ml almond milk
- 1 tbsp coconut oil
Preparation
Soak cashews in cold water for 12 hours or hot water for 1-2 hours before proceeding.
Mix all cake ingredients, pour into a square form that is oiled or prepared with baking sheet.
Bake for approximately 30-60 minutes depending on the form and flour used at 180°C/350°F with upper and lower heat preheated.
Right after baking, spread some jam on top of the cake.
For the cashew frosting, mix all frosting ingredients in a mixer or food processor until smooth.
Optional: decorate the cake with cacao powder, cinnamon, and sprinkles.
