Vegan Gingerbread Chocolate Cake: When it’s Christmas time, it’s totally acceptable to gingerbread spice everything. Ask Starbucks, they seem to think so. If you, or someone in the fam, doesn’t like the classic gingerbread cookie, I’m almost certain they will like this cake. It has subtle hints of earthy ginger with a good flavour of chocolate running through them. Super easy to whip up and a crowd-pleaser, pop these on your Christmas menu. Tip: Serve this cake along-side some homemade coconut yoghurt. If you’re after something sweeter, why not try my flourless brownies or my sweet potato ones.
- 50g of good quality molasses – find organic
- ¼ cup of melted coconut oil
- 1 tsp of vanilla essence
- 2 overripe bananas
- ¼ cup of coconut sugar
- 1 tablespoon of ginger spice
- ½ cup of plant-based mylk and a tablespoon of apple cider vinegar
- ⅓ cup of good quality cacao
- 1 cup of buckwheat flour
- 1 teaspoon of baking soda
- ½ a teaspoon of baking powder
- A pinch of salt
Add your tablespoon of apple cider vinegar to your plant-based mylk and set aside. Set your oven to 180ºC and line a cake tin with baking paper.
In a saucepan, heat the molasses, coconut oil, coconut sugar and vanilla essence. Whisk until combined and set aside to cool. In a separate bowl, mash the two bananas. Add the baking soda to the bananas and mash some more. Add your plant-based mylk and banana mix to the wet mixture on the stove and whisk. Some air bubbles should start to form. In a large mixing bowl, sieve all of the dry ingredients. and whisk until combined. Add the wet mix to the dry mix and mix until combined.
Pop in the oven for 20-25 minutes or until a toothpick comes out clean.
I topped mine with a turmeric and coconut sugar icing! Just blitz some coconut sugar until a fine powder forms. Add some full-fat canned coconut milk (try to find 85% coconut and 15% water) and whisk until thickened. Add a pinch of turmeric until you’re satisfied with the taste.