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Sticky Gingerbread Cake With Drizzle
[Vegan]

KB By: Katy Beskow

Author Bio

Simple, modern, and seasonal vegan dinners. Katy Beskow is a food writer and cookery tutor with... Read More

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Vegan Sticky Gingerbread Cake in Squares With Citrus Drizzle

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Sticky Gingerbread Cake With Drizzle [Vegan]

169

Dairy Free

Deep flavors of ginger, nutmeg, and molasses are whipped up to make this fluffy cake, before being topped with a sweet, sticky orange and lemon icing. Spicy, rich and indulgent- perfect for the holidays! You’ll find that this cake has layers of flavors, making it the perfect festive treat served... Read More

Ingredients You Need for Sticky Gingerbread Cake With Drizzle [Vegan]

To Make the Cake:

5-ounces plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon mixed spice
1 teaspoon cinnamon
1/4 cup almond milk
1/2 cup sunflower oil
2 rounded tablespoons molasses
2 rounded tablespoons golden syrup
2 tablespoons vanilla vegan yogurt

To Make the Drizzle:

5 tablespoons icing sugar
Zest of 1 unwaxed orange
Juice of 1/2 unwaxed lemon

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How to Prepare Sticky Gingerbread Cake With Drizzle [Vegan]

Pre-heat the oven to 355°F and baking dish with parchment paper.
In a large bowl, mix together the flour, baking powder, ginger, nutmeg, mixed spices, and cinnamon.
In a separate bowl, whisk together the almond milk, sunflower oil, molasses, golden syrup, and yogurt until combined and a deep, dark caramel has developed.
Mix the wet mix into the flour mix and stir until just combined- don’t over mix as this will affect the texture of the cake. Pour into the dish and bake in the oven for 30 minutes until the top appears firm and shiny.
When the cake has cooled completely, cut into 12 squares. Mix the icing sugar, orange zest and lemon juice in a bowl. Drizzle over the cakes using a spoon in an exaggerated zig-zag pattern and allow to set.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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