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Vegan Gingerbread Cake With Coconut Frosting

This gluten-free vegan gingerbread is a delicious festive dessert, perfect for Christmas and other special occasions, as well as oil-free, milk-free and beginner-friendly. Decorated with coconut frosting which is easily made from cashews.



We are a relatively small family with 2 people, but this vegan gingerbread still disappears within 24 hours because it's delicious. Well, 'yummy' is an understatement. If you want to grill Christmassy for the next few weeks, I would recommend that 110% of you put this cake on the menu.



Since returning from the union for a holiday last week, I have made many cakes. There isn't enough time for that during college, and I have missed making various sweet and savory grilled dishes in the kitchen. I want to make layer cakes for a while, so this recipe is the first on the list that I have to do.
I must admit that it did take some effort (luckily my mother had an office full of coworkers who wanted to eat mediocre cakes). But the results of the delicious gingerbread show that failure is an opportunity to learn from your mistakes!
You will love this cake because ...

  • 100% vegan, as usual
  • Sugar-free
  • Oil-free
  • Very smooth and soft
  • Relatively healthy
  • Easy
  • Perfect for all celebrations
  • Christmassy
  • Non-vegans agree
  • Milk free
  • Very tasty!


How to make vegan ginger cookies
Because the ice decorations need to be kept in the fridge for at least 4 hours, I would recommend doing this first, especially the night before. Add the cashew nuts that have been soaked to a blender or food processor along with maple syrup, coconut milk, and vanilla extract. Blend until the icing is very smooth, which should take about 5 minutes, depending on how strong your blender is. Meanwhile, activate the agar powder on the stove by stirring it with water over medium-low heat and then add this to the freeze, mixing for about one more minute. Transfer the frosting to an airtight container and leave it in the refrigerator.

After 4 hours, or the next day, start making a sponge. In one bowl, stir together the dry ingredients. These are oat flour, coconut sugar, ground flaxseeds, ginger powder, baking powder, and baking soda. In a separate stirring bowl, mix together with the wet ingredients, which are the vegetable milk of your choice (I use unsweetened almond milk), apple cider vinegar and peanut butter. Then, add the wet ingredients to the dry and mix until they are completely combined.

Divide the dough evenly between two 8-inch cookie cans and bake in a heated oven at 180 degrees C / 350 F for about 25 minutes, until the toothpicks come out clean.

Once ready, let the sponge cool for at least 15 minutes before assembling the cake. Spread a thick icing layer on one sponge.
Then, place another sponge on top and add an icing layer on top, spreading it around the desired edge.

Finish by decorating with toppings of your choice such as fresh berries and melted dark chocolate (this step is optional but very enjoyable!). Serve directly the resulting vegan ginger cake. Or, you can store it in the refrigerator for 3-4 days in an airtight container.

Ingredients
For cashew freezing

  • 3 1/3 cup of cashews soaked for at least 4 hours, drain and rinse
  • 1/2 cup maple syrup
  • 1/2 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon agar agar powder

For cakes

  • 3 cups of gluten-free wheat
  • 1 glass of coconut sugar
  • 2 teaspoons ground ginger
  • 6 tablespoons of flaxseed powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 2/3 cups unsweetened almond milk or other selected vegetable milk
  • 1/4 cup of apple cider vinegar
  • 2 of those fine peanut butter

To decorate (optional)

  • dark chocolate melts
  • Fresh berry choices


Steps
To make decoration

  1. At least 4 hours before you want to make a cake, preferably the night before, add the soaked cashews to a blender or food processor along with maple syrup, coconut milk, and vanilla extract. Blend until the icing is very smooth, which should take about 5 minutes, depending on how strong your blender is.
  2. Meanwhile, activate the agar agar on the stove by stirring it with about 1/2 glass of water over medium-low heat and then add this to freezing, mixing for about another minute. Transfer the frosting to an airtight container and leave it in the refrigerator.

To make cakes

  1. Preheat the oven to 180 degrees C / 350 F.
  2. Meanwhile, add the oats to the food processor or blender and blend until a smooth oat flour is formed. Transfer to a large bowl along with coconut sugar, ginger powder, flaxseed powder, baking powder, baking powder, and baking soda and whisk. In a separate mixing bowl, shake the almond milk, apple cider vinegar, and peanut butter.
  3. Slowly add the wet ingredients to dry, mix until thoroughly mixed.
  4. Divide the mixture between two cans of 8-inch cake, and bake in an oven that has been heated for 25-30 minutes. Let it cool for at least 15 minutes before assembling the cake.
  5. Spread a thick icing layer on one sponge. Then, place another sponge on top and add an icing layer on top, spreading it around the edges if desired.
  6. As an optional step, finish by decorating with toppings of your choice such as fresh berries and melted dark chocolate.
  7. This cake is best when served directly, but you can leave it in the refrigerator for up to 4 days in an airtight container.
NOTE

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