Vegan Gingerbread Cake
Ingredients:
For the gingerbread cake
- 1 ½ cup flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1/3 cup cornstarch
- ½ cup sugar or coconut sugar
- ½ cup molasses
- ½ cup vegan butter, melted
- 1/3 cup unsweetened applesauce
- ¾ cup non-dairy milk
For the topping
- 1 can coconut cream, chilled in the fridge overnight or for 4 hours in the freezer.
- 2 tablespoons maple syrup
- Pinch of cinnamon and nutmeg
- Fresh figs dipped in vegan white and dark chocolate, for garnish
- Fresh, sugared cranberries, for garnish
- Rosemary sprigs, for garnish
Instructions:
For the gingerbread cake
- Preheat oven to 350 degrees F., and grease and line an 8-inch square cake pan with parchment paper.
- Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, cornstarch and sugar in a large bowl and set aside.
- In a separate bowl, whisk together the molasses, vegan butter, applesauce and non-dairy milk until smooth.
- Gently fold the wet ingredients into the dry ingredients just until combined.
- Pour batter into the prepared cake pan. Bake at 350 degrees F. for 35-45 minutes or until a toothpick comes out clean. Let cool completely before topping.
For the topping
- Combine cold coconut cream, maple syrup, cinnamon and nutmeg and use a mixer to beat on high for 3-5 minutes until stiff peaks form.
- Cut cooled gingerbread cake into squares. Top each with a dollop of whipped cream, chocolate-dipped figs, sugared cranberries and a rosemary sprig, to serve.