Image of Gingerbread christmas cake

Gingerbread christmas cake

By Violife

Not rated by anyone

Servings: 12-15

Total time: 2 h 35 min

Preparation time: 2 h

Cooking time: 35 min

Cooking method: Baking

Difficulty: Intermediate

Delicious & vegan gingerbread cake made with violife creamy original.

Ingredients

for the gingerbread cake

molasses • 1 1/2 cups
maple syrup • 1 1/2 cups
cacao powder • 2 tbsp
orange marmalade • 1 cup
coconut oil, melted • 1 cup
all purpose flour • 5 cups
baking soda • 3 tsp
salt • 1 tsp
ground ginger • 1 tbsp
ground cinnamon • 1 tbsp
ground cloves • 3/4 tsp
hot water • 2 cups

for the frosting

violife creamy original • 400 g
maple syrup • 2 tbsp
powdered sugar • 4 cups
vanilla extract • 1 tsp
2 decorations options: rosemary, cranberries, cinnamon sticks, gingerbread biscuits

Steps

Directions

1

Preheat the oven to 190 °C.

2

For the cake batter, use a blender to combine the molasses, maple syrup, marmalade and coconut oil. Blend until smooth.

3

Sift together the flour, cacao, baking soda, salt and spices in a large mixing bowl. Pour the wet ingredients into the dry ingredients and mix until combined. Add hot water and stir.

4

Line two round 21cm cake tins and pour in batter, using a spatula to even out. Bake for 30 minutes.

5

To make the frosting, beat the Violife Original Creamy in a mixer, slowly adding the sugar, maple syrup and vanilla extract.

6

When the cake is cool, use a spatula to frost the cake smoothly, placing one sponge on top of the other. Place in the fridge to set. Decorate with cranberries, gingerbread biscuits, cinnamon sticks and rosemary.

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