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 with mulled wine or even a cup of tea!

Sticky Gingerbread Cake With Drizzle [Vegan]

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Calories

169

Serves

12

Ingredients

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

Preparation

  1. Pre-heat the oven to 355°F and baking dish with parchment paper.
  2. In a large bowl, mix together the flour, baking powder, ginger, nutmeg, mixed spices, and cinnamon.
  3. 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.
  4. 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.
  5. 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

Per Serving: Calories: 169 | Carbs: 20 g | Fat: 9 g | Protein: 1 g | Sodium: 7 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Katy Beskow

See My Recipes

Simple, modern, and seasonal vegan dinners.

Katy Beskow is a food writer and cookery tutor with a passion for creative and seasonal vegan food. She lives in rural England and works from a small yet perfectly formed kitchen. Katy writes for a number of publications including Huffington Post UK and demonstrates modern vegan cooking at food festivals. Her debut cookbook is released in March 2017 in the UK and US.

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