What is Christmas without some Gingerbread Cake? Christmas is my all-time favorite holiday. I always look forward to all the festive decorations and of course, baking as well. I love anything that is gingerbread spiced. It is such a warming spice to fill the house with.
Besides my plan on baking a ton of cookies this year, I also wanted to do something different. Other than a pie, I wanted to make a gingerbread cake to celebrate the holiday. I decided to make this gingerbread cake as it’s my favorite Christmas spice and dessert option.
I made this recipe very simple and did not opt for a layer cake which you can do by splitting the cake batter into 2 cake pans instead. To make it easier for me to frost, I only make 1 layer. They also require minimal ingredients and besides regular plant-based milk, I added Edward & Son’s Native Forest Organic Simple Coconut Milk to enhance the flavor furthermore. I love supporting Edward & Son’s products because of their rich history in producing quality ingredients and also a commitment to vegan and vegetarian products. They have products that support all types of diets which not many brands these days have. I would be using one of their products to make this Vegan Gingerbread Spiced Cake today. *Today’s post is also sponsored by Edward & Sons. I have been using their products for a while and only support brands that support my values.
This Vegan Gingerbread Spiced Cake will be welcomed by all types of eaters. It is soft and has the right amount of sweetness when paired with a cream cheese frosting. It is a simple cake to make and perfect for the holidays. Here are the ingredients you will need:
-gluten-free oat flour
-apple cider vinegar
-Edward & Son’s Native Forest Organic Simple Coconut Milk
-unsweetened cashew milk*
-organic coconut sugar
-vegan cream cheese, softened
-vegan butter, softened
-organic powdered sugar
Let’s start making this Vegan Gingerbread Spiced Cake!Print
This Vegan Gingerbread Spiced Cake will be welcomed by all types of eaters. It is soft and have the right amount of sweetness when paired with a cream cheese frosting. It is a simple cake to make and perfect for the holidays.
-2 ½ cup gluten-free oat flour
-½ cup gluten-free flour
-3 tbsp apple cider vinegar
-3 tbsp maple syrup
-1 can Edward & Son’s Native Forest Organic Simple Coconut Milk
-½ cup unsweetened cashew milk*
-¾ cup organic coconut sugar
-1 tsp ground cinnamon
-1 tsp ground ginger
-1 tsp allspice
-½ tsp ground cloves
-½ tsp nutmeg
-1 tsp baking powder
-1 tsp baking soda
-½ cup vegan cream cheese, softened
-½ cup vegan butter, softened
-2 ¾ cup organic powdered sugar
-1 cup pecans, chopped
- Preheat oven to 350F. Line an 8 inch cake pan with parchment paper or lightly spray with oil.
- In a large bowl, combine flours, sugar, cinnamon, ginger, allspice, ground cloves, nutmeg, baking powder and baking soda together.
- In a separate bowl, combine coconut milk, cashew milk, maple syrup, and apple cider vinegar together. Slowly add in flour mixture. Mix well. Pour into cake pan.
- Bake for 35-40 minutes or until toothpick comes out clean. Remove from oven and let cool completely.
- To make the frosting, combine all the ingredients for the frosting into a bowl. Mix until smooth.
Once the cake has cooled down, frost with frosting. Top with chopped pecans. Enjoy!
Keywords: Christmas, Vegan, Cake, Gluten-Free, Gingerbread Spice, Holidays