My first Christmas recipe of the season and this one is definitely a winner!
Spiced with your traditional gingerbread spices: ginger, nutmeg, & cinnamon. Super decadent and pairs perfectly with the thick & creamy ginger molasses buttercream and chopped pecans.
Pair it with your favorite non-dairy ice cream and maybe a drizzle of vegan caramel if you’re feeling a bit naughty…
This recipe is……
Fluffy
Moist
Decadent
Sweet
& of course oh so delicious!
Gingerbread Spiced Cake
By: Taavi Elizabeth Makes: 1 large 10-inch cake or 2 small 8-inch
Adapted from: thespruce.com
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/3 cup vegan butter (I used Earth Balance)
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 2/3 cup water
- 2 tbsp vanilla extract
- 1 tbsp apple cider vinegar
Buttercream Frosting
- 1 cup vegan butter
- 3 cups powdered sugar
- Almond milk
- 1 tsp vanilla extract
- 2 tbsp molasses
- 1 tsp ground ginger
Directions
- Preheat the oven to 350 degrees. Line the bottom of 2 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the flour, baking powder, and baking soda. Add all the spices.
- In a separate mixing bowl or stand mixer, combine the rest of the ingredients until smooth. Pour the wet mixture into the dry. Whisk until smooth…do not overmix!
- Pour batter into prepared cake pans and bake for 35-40 min. or until a toothpick inserted comes out clean. Let cake completely cool before frosting.
- While cake is cooling, prepare the frosting. In a medium-sized mixing bowl beat together all ingredients until smooth.
- Frost the cake and coat sides with crushed pecans. Enjoy!
