Gingerbread-Spice-Cake {VEGAN}

Baking a cake without margarine, butter, oil whatsoever – is that even possible? I believe it is. And I must admit – the cake does not lack sugar. But hey, there’s no oil, margarine or butter… so let’s just pretend it’s healthy. Also it is filled with all the spices one could wish for in winter. I can’t wait to share this vegan recipe with you.

I know it’s only November, but I’m entirely ready for winter: I’m wearing my warm, cuddly jumpers, I walk around in my Christmassy socks and I just can’t wait for the Christmas markets to open their gates. This cake makes the wait a little easier.

Did I mention? It’s also a chocolate cake – chocolate and gingerbread spices, are there any more words needed?

Printable recipe below!

Equipment

Baking tray (25cm x 40cm) lined with parchment paper

Ingredients

575 g     flour

210 g     sugar

¾ tbsp  gingerbread spice

½ tsp     ground cloves

½ tbsp  cinnamon

15 g        cocoa powder

½            sachet of baking powder

1 ½ tsp bicarbonate of soda

500 ml   almond milk

75 g        raspberry jam

1 ½ tbsp apple vinegar

Icing

150 g     icing sugar

2-3 tbsp almond milk

Instructions

Preheat the oven to 180°C.

1. Mix together flour, sugar, gingerbread spice, cinnamon, ground cloves, cocao powder, baking powder and bicarbonate of soda.
2. In a seperate bowl, mix together jam and almond milk. Add this to the dry ingredients. Mix the dough until everything is combined well.
3. Last but not least, add the apple vinegar to the mixture. Mix this in gently, but thoroughly.
4. Line a baking tray with parchment paper and spread the mixture on top.
5. Bake the cake for 20-30 minutes until an inserted toothpick comes out clean.
6. Once the cake has cooled down, prepare the icing. Mix together icing sugar and at first just 1 tablespoon of almond milk. If the icing is not runny yet, add more almond milk – a tablespoon at a time. Spread the icing on top of the cake and let it dry.

I hope you’ll enjoy this egg-free and oil/margarine/butter-free cake!

Print Recipe

Gingerbread-Spice-Cake {VEGAN}

Prep Time

20 minutes

Cook Time

30 minutes

Servings

pieces

Ingredients

Gingerbread-Spice-Dough

• 575 g flour
• 210 g sugar
• 0.75 tbsp gingerbread spice
• 0.5 tsp ground cloves
• 0.5 tbsp cinnamon
• 15 g cocao powder
• 0.5 sachet baking powder
• 1.5 tsp bicarbonate of soda
• 75 g (raspberry) jam
• 500 ml almond milk
• 1.5 tbsp apple vinegar

Icing

• 150 g icing sugar
• 3 tbsp almond milk

Prep Time 20 minutes Cook Time 30 minutes Servings pieces Ingredients Gingerbread-Spice-Dough 575 g flour 210 g sugar 0.75 tbsp gingerbread spice 0.5 tsp ground cloves 0.5 tbsp cinnamon 15 g cocao powder 0.5 sachet baking powder 1.5 tsp bicarbonate of soda 75 g (raspberry) jam 500 ml almond milk 1.5 tbsp apple vinegar Icing 150 g icing sugar 3 tbsp almond milk

Instructions

1. Preheat the oven to 180°C.
2. Mix together flour, sugar, gingerbread spice, cinnamon, ground cloves, cocao powder, baking powder and bicarbonate of soda.
3. In a seperate bowl, mix together jam and almond milk. Add this to the dry ingredients. Mix the dough until everything is combined well.
4. Last but not least, add the apple vinegar to the mixture. Mix this in gently, but thoroughly.
5. Line a baking tray with parchment paper and spread the mixture on top.
6. Bake the cake for 20-30 minutes until an inserted toothpick comes out clean.
7. Once the cake has cooled down, prepare the icing. Mix together icing sugar and at first just 1 tablespoon of almond milk. If the icing is not runny yet, add more almond milk – a tablespoon at a time. Spread the icing on top of the cake and let it dry.