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.


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




Preheat the oven to 190 °C.


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


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.


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


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


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.

Comments are loading...

Community comments