Vegan chocolate gingerbread layer cake
User Reviews
5
Vegan chocolate gingerbread layer cake
Description
The Vegan chocolate gingerbread layer cake is built with a batter blending plain flour, sugar, cocoa powder, bicarbonate of soda, and warm spices such as cinnamon, ginger, and cloves. Almond milk, vegetable oil, white wine vinegar, and vanilla create a moist, tender cake with a delicate crumb. Optional finely chopped stem ginger and its syrup add burst of gingery sharpness amid the rich cocoa.
The baking produces three 6-inch round sponges that are leveled and then layered with a rich frosting made from icing sugar, non-dairy spread, cocoa powder, cinnamon, melted dark vegan chocolate, and almond milk. The frosting is creamy with a subtle spice warmth, balancing the chocolate's depth. A melted dark chocolate drip, smoothed with warm almond milk, decorates the top for a finishing touch.
This cake suits occasions where a dairy-free, spiced chocolate dessert is desired. The frosting should be applied gently between layers to preserve the somewhat crumbly sponge. The stem ginger inclusion is optional but adds a distinctive aromatic bite. The cake is best enjoyed fresh to appreciate its moist texture and vibrant spice notes.
During frosting preparation, stirring the bowl occasionally is important to keep the chocolate evenly distributed as it tends to settle. When handling the crumbly sponge, gentle spreading or piping of frosting ensures neat layering without breaking the layers.
Ingredients
For the cake
- 260 g plain flour all purpose) flour, 9 oz, 2 1/4 cups
- 260 g sugar 9 oz, 1 1/3 cup
- 60 g unsweetened cocoa powder 8 tbsp
- 2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves ground
- 1/2 tsp salt
- 320 ml almond milk 1 1/3 cups, or soy milk
- 120 ml vegetable oil 1/2 cup
- 2 tbsp white wine vinegar
- 1/2 tbsp vanilla extract
- 1 tbsp stem ginger optional, very finely chopped
- 1 tbsp stem ginger syrup optional
Frosting and filling
- 375 g icing sugar 13 oz, 3 cups
- 50 g cocoa powder 1/2 cup
- 1 tsp ground cinnamon
- 115 non-dairy spread 4 oz, 1/2 cup
- 120 ml almond milk divided, 4 fl oz, 1/2 cup, warm, or soy milk
- 200 g dark vegan chocolate melted and cooled slightly, 7 oz
Chocolate drip
- 100 g dark vegan chocolate melted, 3 1/2 oz
- almond milk as needed, warm
Instructions
- Preheat the oven to 180C (350F). Spray 3x15cm (6in) cake tins with cake release and line the bottoms with baking paper.
- Sift the sugar, flour, cocoa powder, bicarbonate of soda, salt and spices into a large bowl.
- Mix the milk, oil, vinegar and vanilla together in a measuring jug and add to the bowl. Use a balloon whisk to mix everything together until you have a smooth batter.
- Fold in the chopped stem ginger and syrup, if using.
- Divide between the prepared tins and bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean and the cakes are coming away from the edges of the tins.
- Cool in the tins for 10 minutes then turn out to a wire rack to cool.
- Level the sponges using a serrated knife and a cake leveller.
- Make the frosting: put the icing sugar, non-dairy spread, half the almond milk, cocoa powder and cinnamon into the bowl of your stand mixer.
- Start mixing on low speed to combine using the paddle attachment. Increase the speed to maximum and mix for 2 minutes.
- Lower the speed and gradually add the melted chocolate. Beat until the frosting is glossy and thick, stopping the mixer to scrape the bottom and sides of the bowl.
- Gradually the rest of the milk and then continue to mix for 2-3 minutes at maximum speed, scraping the bowl as needed.
- Transfer the frosting to a piping bag fitted with a plain round tip.
- Pipe a thin layer of frosting over the bottom cake layer, top with the second, repeat, and then top with the third.
- Add a generous amount of frosting over the top and sides of the cake and smooth using a side scraper and palette knife. Chill the cake for 30 minutes in the freezer.
- Add another thin layer of frosting and smooth over the top and sides of the cake.
- Melt the chocolate for the drip. Add a little warm almond milk and mix together using a small balloon whisk until combined. Add as much milk as you need for the drip to easily flow off the back of a spoon. If it is too thick you won't get the desired 'drip' effect. Test your drip against the side of a cake tin if you are not sure, it should slowly drip down the side.
- Drizzle the melted chocolate over the perimeter of the cake using a spoon so that it prettily drips down the sides. You can fill the top of the cake too.
- Decorate with vegan gingerbread cookies, or pipe any extra frosting over the top of the cake and sprinkle with edible gold glitter.
Notes
- Occasionally scrape down the frosting bowl during mixing to keep the melted chocolate evenly mixed and prevent settling.
- Spread or pipe a small amount of frosting between layers carefully, as the sponge can be slightly crumbly.
- Optional finely chopped stem ginger and syrup add a fresh, spicy note; include only if desired.
User Reviews
Overall Rating
5
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