Gingerbread maple cake recipe

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.

A delicious autumn cake, which is warming and full of flavour! 

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! 

This cake is a lovely treat for afternoon tea- very British.

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

Level- Medium

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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)

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-Ground ginger

-Gingerbread men

-Mixed nuts

-Maple syrup

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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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Holly Jade