Gingerbread Hazelnut Cake with Glaze
Ingredients
- 250ml almond milk
- 150g plant-based butter
- 1/2 tsp bicarbonate of soda
- 1 tsp apple cider vinegar
- 200g flour
- 100g ground hazelnuts
- 150g brown sugar
- 30g cocoa
- 1 tsp baking powder
- 1 pack vanilla
- 1/2 tsp salt
- 2 tsp gingerbread spice
- 1/2 tsp ground cloves
For the glaze
- 150g powdered sugar
- Splash of plant-based milk
Preparation
Preheat the oven to 180 degrees Celsius with two-sided heat.
Grease a baking tin.
Melt the plant-based butter.
In a mixing bowl, combine all the ingredients together.
Pour the batter into the greased baking tin.
Bake for about 40-50 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool down completely.
In a separate bowl, mix powdered sugar with a splash of plant-based milk to make the glaze.
Spread the glaze on top of the cooled cake.
