Vegan Gingerbread Cake
Ingredients
- Dry ingredients
- 2 1/2 cups self-raising flour
- 2 cups organic brown or coconut sugar
- 2 1/2 tsp baking powder
- 3 tbsp ground cinnamon
- 3 tbsp ground ginger
- 1/2 tbsp ground nutmeg
- Pinch of any good-quality salt
- Wet ingredients
- 2 cups plant-based milk
- 1 cup sunflower oil
- 2 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- Frosting
- 1 1/2 cups vegan butter, chilled
- 3 cups powdered sugar
- 1 tbsp vanilla extract
- To decorate (optional)
- Gingerbread people
- Sugared cherries
Preparation
Preheat the oven to 160°C (320°F). Line 3x20 cm (8 inch) cake pans with with baking paper
Add the dry ingredients to a stand mixer and mix. Add all the wet ingredients and mix until combined
Divide the cake batter into each cake tin. Bake for 35-40 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins then turn them out on a wire rack
To make the frosting
Add the vegan butter to the mixer with the whisk attachment. Beat on high for 3 to 5 minutes until the butter has increased in size
Add the powdered sugar and vanilla to the mixer. Beat until the buttercream is light and fluffy
To assemble
Slice the domes off the cakes, ensuring each is as flat as possible
Assemble the layers and buttercream as desired
Place gingerbread people and cherries on the cake as desired. Serve immediately
