A gluten-free gingerbread cake recipe for the festive season
Make yourself a delicious gluten-free gingerbread cake – it’s also vegan!
Gingerbread cake
Ingredients
For the frosting
- 450 ml plain unsweetened coconut yoghurt
- 3-4 tbsp maple syrup
- 1/2 tsp vanilla extract
- a pinch of salt
For the egg substitute
- 2 tbsp ground flaxseeds
- 6 tbsp water
Dry ingredients
- 225 g brown rice flour or almond flour
- 45 g chickpea flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
Wet ingredients
- 340 ml Califia Farms Almond Milk
- 115 ml coconut oil, melted plus extra for greasing
- 175 g blackstrap molasses
- 115 ml pumpkin puree
- 85 g coconut sugar
- 1 tsp vanilla extract
To garnish
- pomegranate seeds
Instructions
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Start the frosting first: Line a fine-mesh strainer with 2 paper towels and place over a bowl so it comfortably sits above the bottom of the bowl. Add the yoghurt to the strainer and place in the fridge to set for 2 hours or overnight.
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Preheat the oven to 180oC/ Gas Mark 4. Cover the inside of a square or 20x20cm (8x8in) round cake tin with a thin layer of coconut oil and set aside.
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In a medium mixing bowl, mix together ground flaxseeds and water and set aside to let stand (this creates the gel-like consistency that acts as a binder).
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In another large bowl, combine all the dry ingredients and mix together with a fork or a whisk. In the bowl that has your flax eggs in it, add the wet ingredients and mix together with a fork until well combined.
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Add the wet ingredients to the dry ingredients in the large mixing bowl. Mix together with a rubber spatula until well combined with minimal clumps. This is a slightly thicker mixture than a typical cake mixture, but don’t worry.
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Pour the batter into the prepared cake tin, then bake in the oven for 30-35 minutes until firm and a toothpick comes out clean when poked in the middle. Let the cake cool completely before removing from the tin.
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Just before you’re ready to serve, combine the strained coconut yoghurt and maple syrup (starting with 3 tbsp and tasting it, adding more as needed). Add the vanilla extract and salt. in another bowl and whip together with an electric mixer or whisk until fluffy.
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Top the cake with the frosting just before you’re ready to serve and sprinkle with pomegranate seeds, if using.
More gluten-free recipes, including festive recipes!