Gingerbread Cake

Rating
For the Cake:
 2 eggs OR (can replace with Egg replacer - For one whole egg, add 1 teaspoon of Orgran No Egg™ to 2 tablespoons of water. In place of egg whites, add 2 teaspoons of Orgran No Egg™ with 1 tablespoon of water. (If recipe calls for stiffly beaten egg whites, mix Orgran No Egg™ and water until stiff)
 1 cup oil
 1 cup Golden syrup
 1 cup sugar
 1 ½ tsp ground ginger
 1 ½ tsp ground cinnamon
 ½ tsp cloves
 1 tsp salt
 2 tsp baking soda
 1 cup boiling water
 3 cups all-purpose flour (can replace with gluten-free)
For the Frosting:
 175 g Dairy Free Down Under cream cheese softened
 40 g dairy free butter, softened
 1 cup icing sugar sifted
 1 tsp vanilla bean essence
1

Pre-heat your oven to 180C.

2

Grease your baking dish with non-dairy butter.

3

In a mixing bowl, beat the eggs (egg replacer) unity frothy. Add the oil, golden syrup, sugar, ginger, cinnamon, cloves, and salt and beat slowly to combine.

4

Dissolve the baking soda in boiling water in a separate bowl and pour it into the golden syrup mixture.

5

Slowly mix the flour into the mixture.

6

Pour the mixture into your prepared (grease dish before with non-dairy butter) baking dish.

7

Bake cake for 30-40 minutes, or when a knife comes out clean.

8

Let the cake cool before cutting. Slice the cake horizontal to make two cakes and spread the cream mixture on the cut side.

9

Then place the two halves together. Ice the cake all over with the cream mixture and decorate.

FROSTING

To make your frosting, use your stand mixer to beat the dairy free cream cheese and butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the vanilla bean essence and beat until well combined.

NOTE

Make sure cake has cooled before applying frosting and once applied, please leave the cake in the fridge for a minimum of 4 hours for the frosting to set before serving.

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Ingredients

For the Cake:
 2 eggs OR (can replace with Egg replacer - For one whole egg, add 1 teaspoon of Orgran No Egg™ to 2 tablespoons of water. In place of egg whites, add 2 teaspoons of Orgran No Egg™ with 1 tablespoon of water. (If recipe calls for stiffly beaten egg whites, mix Orgran No Egg™ and water until stiff)
 1 cup oil
 1 cup Golden syrup
 1 cup sugar
 1 ½ tsp ground ginger
 1 ½ tsp ground cinnamon
 ½ tsp cloves
 1 tsp salt
 2 tsp baking soda
 1 cup boiling water
 3 cups all-purpose flour (can replace with gluten-free)
For the Frosting:
 175 g Dairy Free Down Under cream cheese softened
 40 g dairy free butter, softened
 1 cup icing sugar sifted
 1 tsp vanilla bean essence

Directions

1

Pre-heat your oven to 180C.

2

Grease your baking dish with non-dairy butter.

3

In a mixing bowl, beat the eggs (egg replacer) unity frothy. Add the oil, golden syrup, sugar, ginger, cinnamon, cloves, and salt and beat slowly to combine.

4

Dissolve the baking soda in boiling water in a separate bowl and pour it into the golden syrup mixture.

5

Slowly mix the flour into the mixture.

6

Pour the mixture into your prepared (grease dish before with non-dairy butter) baking dish.

7

Bake cake for 30-40 minutes, or when a knife comes out clean.

8

Let the cake cool before cutting. Slice the cake horizontal to make two cakes and spread the cream mixture on the cut side.

9

Then place the two halves together. Ice the cake all over with the cream mixture and decorate.

Gingerbread Cake
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