What gives this gingerbread cake its deep, dark caramel color and flavor?

The deep, dark caramel color and flavor in this cake come from the combination of molasses and golden syrup, which are whisked together with almond milk and sunflower oil.

Why is it important not to overmix the cake batter?

Overmixing the wet and dry ingredients can negatively affect the texture of the cake, potentially making it tough. Stir until just combined to ensure a tender crumb.

How does the orange and lemon drizzle set on the cake?

The drizzle, made from icing sugar, orange zest, and lemon juice, will set as it dries on the completely cooled cake, forming a slightly firm, tangy topping.

Can I adjust the spices in this gingerbread cake?

The recipe calls for a specific blend of ground ginger, nutmeg, mixed spice, and cinnamon. While you could experiment with slight adjustments, altering the ratios might change the classic gingerbread flavor profile.

What is the best way to store leftover sticky gingerbread cake?

Store the cooled and drizzled gingerbread cake squares in an airtight container at room temperature for up to 3 days, or refrigerate them to extend freshness.

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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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Twelve squares of sticky vegan gingerbread cake, each topped with a white zig-zag pattern of orange and lemon drizzle.

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Discover more recipes with these ingredients

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.