Vegan, quick & easy.
Gingerbread & maple cake with a whipped cream cheese frosting, topped with a dash of ground ginger, chopped nuts, mini gingerbread men and maple syrup.
I decided to make this gingerbread and maple cake, inspired by Starbucks new Maple drinks! Fall/Autumn time is the perfect time to enjoy all things cinnamon, nutmeg, ginger & maple!
The cake is moist, fluffy, perfectly sweet and extremely mouth-watering.
It’s are quick and easy to make and 100% vegan!!!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-240ml of almond milk (I use unsweetened)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-240g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-1 teaspoon of ground ginger
-1/2 teaspoon of ground nutmeg
-60g of coconut oil (melted)
Ingredients for the cream cheese topping
-100g of dairy-free butter
-2 tablespoons of dairy-free cream cheese
-300g of icing sugar
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
To make the cake
Step 1- Preheat your oven to 180 degrees c and line one 9 inch cake tin with grease-proof paper.
Step 2- In a 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, baking powder, bicarbonate of soda, ground ginger and ground nutmeg.
Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour the cake batter into the lined cake tin.
Make sure to tap the tin on the worktop to remove any air bubbles.
Step 7- Pop the cake into the centre of the preheated oven and bake for around 28-30 minutes.
You will know when it is done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
Step 8- Place the cake on a cooling rack and allow to cool fully.
Once cool, pop the cake into a sealed container to keep it fresh before frosting.
To make the cream cheese frosting
Step 1- In a bowl/stand mixer, cream the butter on high then add in the cream cheese and icing sugar.
Add in a splash of dairy-free milk if too thick.
You want the buttercream light and fluffy.
To serve the cake, I topped it off with the cream cheese frosting, a dash of ground ginger, chopped nuts, mini gingerbread men and maple syrup.
Serve fresh or store in a sealed container in the fridge.
Best eaten within a few days of making!
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