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Thursday, 23 November 2017

Gingerbread toffee cake recipe

Vegan, quick & easy

It's beginning to look a lot like Christmas...well especially on my blog!
I am loving the warm gingerbread flavour and decided to make a gingerbread inspired cake, decorated with some of my homemade gingerbreadmen macarons.

This is a rich chocolate cake filled with chocolate & ginger buttercream, with high peaks of buttercream, a drizzle of homemade toffee sauce, crushed ginger cookies, a dusting of snow (icing sugar), vegan sprinkles and a gingerbreadman macaron
This cake is absolutely scrumptious. It tastes even better than it looks, if that's even possible.
It's perfect for Christmas, enjoy with your family around the fire, along with a festive film and tuck in! PERFECT! 

Preparation- 10 minutes
Baking time- 15 minutes
Serves- 8-10
Level- Easy

Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1 tablespoon of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the buttercream
-170g of dairy-free butter (I use Tomor)
-400g of icing sugar
-1 tablespoon of cacao powder
-1/4 teaspoon of ground ginger
-1 teaspoon of vanilla extract
-1 teaspoon of dairy-free milk (If needed)


-Homemade toffee sauce (Get the recipe here)
-Vegan gingerbread macarons (Get the recipe here)
-Vegan sprinkles
-Crushed gingerbread cookies

To make the cakes 

Step 1- Preheat your oven to 180 degrees c and line 2 small cake tins with grease proof paper.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda.

Mix well to combine.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the tins with equal amounds of batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 15 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream 

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, cacao powder, ginger, vanilla extract and dairy-free milk.
Step 4- Crumb coat the whole cake and pop into the fridge for an hour to chill.
Once firm, give the cake a final thick layer of smooth buttercream.
(Watch this amazing video for tips on how to frost a cake)

Step 5- Once the frosting is firm, I added some frosting into a piping bag fitted with a Wilton 2D tip and added some high swirls on-top, and decorated my cake with a drizzle of melted homemade toffee sauce,  crushed ginger cookies, vegan sprinkles and a homemade gingerbreadman macaron.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!


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Holly Jade

1 comment

  1. This cakes looks so cute & perfect for the holidays~! I was wondering what size of baking pans you used? And would the results be the same subbing in another oil instead of the coconut oil?


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