I'll be honest, if I ever made a Christmas cookie box, gingerbread biscuits might not even make the cut - it just doesn't do it for me. That said, I firmly believe that everything tastes better in cake form, and I definitely wasn't wrong with this recipe. This cake was sort of a happy accident - an experiment that actually turned out well first time - it has a subtle ginger flavour, is perfectly moist and is super easy to make. I've paired it with a coffee buttercream for the ultimate gingerbread latte experience, but feel free to omit this.
Tips:
This recipe makes 3 large 6in layers or 2 big 8in layers and is quite a large cake so reduce by 1/3 (and use 2x6in cakes) if you don't need quite so much cake! If you aren't a fan of coffee (and sorry but I am judging you), then you could just do a plain vanilla buttercream, or adding salted caramel would work nicely too.
You can make the cake ahead and freeze (wrapping in cling film) - just defrost in the fridge before using. Once made, keep the cake in an airtight container and store in the fridge or at room temperature - it will keep for a good few days.
Recipe
Prep time: 30 - 35 minutes
Cook time: 30 minutes
Serves: 16-20
Ingredients:
For the cake:
190g Vegan yoghurt
345g Light brown sugar
90ml Vegetable oil
300ml Plant milk
2 tsp Apple cider vinegar
450g Self raising flour
3 tsp Ground ginger
2 tsp Bicarbonate of soda
For the frosting:
225g Unsalted vegan butter, softened
400g Icing sugar
1tsp Vanilla extract
1-2tbsp Brewed coffee, lukewarm (optional)
Plant milk (optional)
Method:
Preheat the oven to 180°C. Grease 3x6 or 2x8in cake tins and line the bottoms with parchment paper.
In a large bowl, cream together the yoghurt, light brown sugar and oil until fully mixed. Add the apple cider vinegar.
Slowly pour in the plant milk, mixing the whole time until fully combined.
In a separate bowl, mix together the flour, bicarbonate of soda and ginger. Sift this mixture into the wet ingredients, and fold in until fully mixed and no flour is visible.
Divide the mixture evenly between the cake tins and bake for 30-35 minutes until a skewer inserted into the middle comes out clean.
Allow the cakes to cool in the tins for 10 minutes before transferring to a wire cooling rack. Once cooled, I find wrapping the cakes in cling film and leaving them in the fridge makes them easier to ice.
To make the frosting:
Cream the butter in a large bowl until lighter and paler in colour. Sift in the icing sugar in batches, mixing in between, and add the vanilla. Cream until light and fluffy.
Add the coffee to taste, ensuring that it isn't too hot as this will melt the butter. If the mixture is too stiff to spread, add a little plant milk. If the mixture becomes too runny, add more icing sugar or a little cornstarch.
Even the tops of the cakes using a serrated knife. Evenly spread the buttercream on top of one of the layers and add another layer on top. Repeat for the final layer.
Spread a small amount of the buttercream over the sides and top (just enough to cover it) and make smooth using a palette knife or scraper. [Optional: leave this to set in the fridge for 30mins or so - this is the crumb coat and prevents the crumbs showing in the outer layer of the frosting.]
Spread the rest of the buttercream over the tops and sides so everything is covered and make smooth or texture, either using a scraper or a palette knife. Top with crystallised cranberries or rosemary - below you can see that I used this cake to make a reindeer!
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