A gluten-free gingerbread cake recipe for the festive season
Make yourself a delicious gluten-free gingerbread cake – it’s also vegan!
For the frosting
- 450 ml plain unsweetened coconut yoghurt
- 3-4 tbsp maple syrup
- 1/2 tsp vanilla extract
- a pinch of salt
For the egg substitute
- 2 tbsp ground flaxseeds
- 6 tbsp water
- 225 g brown rice flour or almond flour
- 45 g chickpea flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/2 tsp salt
- 1 tsp gluten-free baking powder
- 1 tsp bicarbonate of soda
- 340 ml Califia Farms Almond Milk
- 115 ml coconut oil, melted plus extra for greasing
- 175 g blackstrap molasses
- 115 ml pumpkin puree
- 85 g coconut sugar
- 1 tsp vanilla extract
- pomegranate seeds
Start the frosting first: Line a fine-mesh strainer with 2 paper towels and place over a bowl so it comfortably sits above the bottom of the bowl. Add the yoghurt to the strainer and place in the fridge to set for 2 hours or overnight.
Preheat the oven to 180oC/ Gas Mark 4. Cover the inside of a square or 20x20cm (8x8in) round cake tin with a thin layer of coconut oil and set aside.
In a medium mixing bowl, mix together ground flaxseeds and water and set aside to let stand (this creates the gel-like consistency that acts as a binder).
In another large bowl, combine all the dry ingredients and mix together with a fork or a whisk. In the bowl that has your flax eggs in it, add the wet ingredients and mix together with a fork until well combined.
Add the wet ingredients to the dry ingredients in the large mixing bowl. Mix together with a rubber spatula until well combined with minimal clumps. This is a slightly thicker mixture than a typical cake mixture, but don’t worry.
Pour the batter into the prepared cake tin, then bake in the oven for 30-35 minutes until firm and a toothpick comes out clean when poked in the middle. Let the cake cool completely before removing from the tin.
Just before you’re ready to serve, combine the strained coconut yoghurt and maple syrup (starting with 3 tbsp and tasting it, adding more as needed). Add the vanilla extract and salt. in another bowl and whip together with an electric mixer or whisk until fluffy.
Top the cake with the frosting just before you’re ready to serve and sprinkle with pomegranate seeds, if using.