Gingerbread Cake Slices with Frosting and Caramel
Ingredients
Cake
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1/4 cup molasses
- 2 tablespoons boiling water
- 170 grams butter, room temperature (use dairy-free butter if vegan)
- 1/2 cup raw brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
Frosting
- 1 cup blanched almonds
- 100 grams coconut yogurt
- 1/3 cup powdered sugar or to taste
Caramel
- 1 can full-fat coconut milk
- 1/2 cup raw brown or coconut sugar
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil
Preparation
Preheat oven to 180°C and grease and flour a baking tin.
Mix flax seeds and water together in a small bowl and let it sit for 10 minutes until the mixture becomes gel-like.
Mix molasses and boiling water together in a container.
In a mixing bowl, beat butter and sugar together until fluffy.
Beat in maple syrup, vanilla bean paste, flax seed mixture, and molasses mixture.
Sift in flour and baking powder.
Add spices and mix until just combined.
Pour batter into the prepared tin.
Bake for 30 minutes until golden brown.
Let the cake cool completely.
In a saucepan, combine coconut milk and sugar, bring to a boil, then simmer for 30 minutes, stirring frequently.
Remove caramel from heat, stir in vanilla extract and coconut oil, and let cool to room temperature, stirring occasionally.
For the frosting, drain the almonds and place them into a blender with coconut yogurt and powdered sugar, then process until creamy and smooth.
Frost the cooled cake, pour the caramel over it, slice, and serve immediately.
