Plant-Based Gluten-Free Gingerbread Cake with Stars
Ingredients
Dry
- 1/2 cup (90g) polenta
- 1/2 cup (55g) ground almonds
- 1/2 cup (75g) buckwheat flour
- 1 tbsp ginger
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp baking powder
- 1/4 tsp salt
Wet mix
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) molasses
- 1/2 cup (120ml) milk of choice
- 2 tbsp coconut oil, melted
- 2 flax eggs (2 tbsp milled flaxseed + 5 tbsp hot water)
Cream components
- 2 cans full fat coconut milk (refrigerate overnight, use solid part only)
- 1-2 tbsp stevia or icing sugar (use more or less to taste)
- 1/2 tsp vanilla paste or extract
Preparation
Preheat your oven to 170°C (150°C fan assisted) or 325°F
Prepare the flax eggs by mixing 2 tbsp milled flaxseed with 5 tbsp hot water and leave to set for 15 minutes
Mix all the dry ingredients in a large bowl, then fold in the maple syrup, molasses, milk, coconut oil, and flax eggs
Transfer the mixture to an 8-inch round cake tin lined with parchment paper and bake for 25-30 minutes
Leave the cake to cool completely before icing
To make the whipped coconut cream, add the solid part of the cooled coconut milk to a bowl along with the sweetener and vanilla
Whip the coconut cream on high speed for 5-10 minutes using a hand mixer
Spread the whipped coconut cream evenly over the cake and decorate with gingerbread cookies
Enjoy the cake
Store in the fridge for up to 3 days and take out to rest at room temperature for 20 minutes before serving
