Description
This Vegan Gingerbread Cake is a delightful spiced treat perfect for the holiday season or any cozy occasion. Made without any animal products, it features a moist and tender dairy-free sponge infused with warm ginger and cinnamon spices, layered and frosted with a spiced dairy-free buttercream. The cake layers are enhanced with a touch of blackstrap molasses and a hint of gingerbread cookie crunch, while the decorative gingerbread men add a charming festive touch. This recipe is ideal for those seeking a vegan dessert that doesn’t compromise on flavor or texture.
Ingredients
Scale
Sponge Ingredients
- 480ml dairy-free milk (preferably soya milk)
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 300g caster sugar
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120ml sunflower oil
- 1/2 tablespoon blackstrap molasses
Buttercream Ingredients
- 530g dairy-free butter (e.g., Flora block butter)
- 500g icing sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Dairy-free milk (as needed for consistency)
- 4 heaped tablespoons Biscoff spread (cookie butter), melted
- Ginger biscuits (for crumbling inside the cake layers and topping)
- Cocoa powder (for the buttercream gingerbread men decoration)
Instructions
- Prepare the vegan buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar. Whisk until fully combined and set aside for 10 minutes to curdle, forming a vegan ‘buttermilk’. This step adds tenderness and helps the cake rise.
- Mix dry ingredients: In a large mixing bowl, sift together self-raising flour, caster sugar, ground ginger, cinnamon, nutmeg, mixed spice, baking powder, and bicarbonate of soda. Stir well to evenly distribute the spices and leavening agents.
- Combine wet ingredients: To the vegan buttermilk, add sunflower oil and blackstrap molasses. Whisk to combine fully, ensuring the molasses is well integrated for rich flavor.
- Make the batter: Pour the wet mixture into the dry ingredients bowl and mix until just combined. Avoid over-mixing to keep the cake tender.
- Prepare cake tins: Preheat your oven to 180°C fan (356°F). Line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake layers separately, covering unused batter with a damp tea towel to prevent drying.
- Divide batter and bake: Pour equal amounts of batter into the tins. Tap tins on the countertop gently to release air bubbles. Bake in the center of the oven for 25-30 minutes. Test doneness by inserting a skewer; it should come out clean. Cakes should also be springy to the touch.
- Cool cakes: Remove cakes from oven and place on a cooling rack. Let them cool slightly before carefully removing from the tins. Allow them to cool completely. Once cooled, store in a sealed container to remain fresh until frosting.
- Make the buttercream: In a large bowl, beat the dairy-free butter with a stand mixer or hand mixer until creamy. Gradually sift in icing sugar, ground ginger, and cinnamon. Whip on high speed for about 5 minutes until light, airy, and smooth. Adjust thickness with small amounts of dairy-free milk if needed. Add more butter if too thick, or more icing sugar if too soft.
- Prepare piping bags: Transfer 2 tablespoons of plain buttercream into a piping bag with a small snipped tip for detailing. In a separate bowl, mix a quarter of the buttercream with cocoa powder (adding a tablespoon at a time) until a light brown gingerbread hue is reached. Transfer into a piping bag fitted with a medium round tip. Set aside both for decoration.
- Assemble the cake layers: Place one cake layer on a serving plate or cake stand. Dollop or pipe some white buttercream on top and spread evenly with an off-set spatula. For an optional filling, create a well in the buttercream and fill it with 2 tablespoons of melted Biscoff spread and some crushed gingerbread biscuits.
- Layer and crumb coat: Add the second cake layer, press gently to adhere, and repeat for the third. Coat the entire cake with a thin layer of buttercream (crumb coat) to seal in crumbs. Place the cake in the fridge for 15-20 minutes to firm up the frosting.
- Final frosting and decoration: Remove the chilled cake and apply a thicker, final coat of buttercream. Smooth the sides with a cake scraper for a professional finish. Pipe a swirl of white buttercream around the cake’s top edge using a star tip. Use the brown cocoa buttercream to pipe gingerbread men around the sides, adding white details with the smaller piping bag. Finish by crumbling gingerbread biscuits on top.
- Serve: Slice and enjoy this flavorful vegan gingerbread cake!
Notes
- Store the frosted cake in a sealed container in the refrigerator. Best enjoyed within 3 days of making.
- Remove the cake from the fridge about 15 minutes before serving to soften slightly and enhance flavor.
- Un-iced cake layers can be stored at room temperature in a sealed container for up to 2 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
