Festive Vegan Gingerbread Cake
Ingredients
- 2 dl brown sugar
- 0.5 dl rapeseed oil
- 1 dl oat milk
- 1 dl lingonberry jam
- 1 flax egg (1 tbsp ground flax seeds blended with 3 tbsp water)
- 3 dl flour
- 1 tsp vanilla powder
- 1 tsp bicarbonate
- 2 tsp cinnamon powder
- 1 tsp cardamom powder
- 1 tsp clove powder
- 1/2 tsp ginger powder
- Pinch of salt
Preparation
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
Prepare the flax egg by mixing 1 tbsp of ground flax seeds with 3 tbsp of water. Set it aside.
In a separate bowl, combine all the dry ingredients: flour, vanilla powder, bicarbonate, cinnamon powder, cardamom powder, clove powder, ginger powder, and a pinch of salt.
In another bowl, whisk together the brown sugar, prepared flax egg, rapeseed oil, oat milk, and lingonberry jam until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until you have a smooth batter.
Grease a cake form and pour the batter into it.
Place the cake in the preheated oven and bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool before serving.
