Imagine this luscious moist winter wonderland gingerbread cake loaded up with cream cheese icing and a hot cup of vegan hot chocolate on a cold snowy winter night. This cake is a dream come true!

Winter Wonderland Gingerbread Cake [Vegan]

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Calories

587

Serves

10

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Ingredients

For the Gingerbread Cookie Dough:

  • 3 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of vegan butter
  • 1/2 cup of packed light brown sugar
  • 2/3 cup of molasses
  • 1 tablespoon of ground flax seeds
  • 2 tablespoons of hot water
  • 1 teaspoon of vanilla extract

For the Gingerbread Cake:

  • 1 stick of vegan butter
  • 1 cup of light brown sugar
  • 1 tablespoon of ground flax seeds
  • 3 tablespoons of warm water
  • 1 cup hot water
  • 1 1/4 cup molasses
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1 and 1/2 teaspoon ground cinnamon
  • 2 and 1/2 cups of all purpose flour
  • 2 tablespoons of natural unsweetened cocoa powder

For the Vegan Cream Cheese Icing:

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Preparation

For the Gingerbread Cookie Dough:

  • Combine ground flax seed with hot water and whisk smooth.
  • Let stand for at least 5 minutes to thicken to a paste.
  • Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
  • Cream the vegan butter with the brown sugar until light and fluffy about 4-5 minutes,
  • Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the flax paste and vanilla extract.
  • Add the sifted flour mixture while blending on low speed, mix until it is all incorporated evenly.
  • Turn out the entire dough onto a large piece of plastic wrap.
  • Wrap the dough tightly and press into a disc.
  • Refrigerate for at least 3 hours, preferably overnight before rolling.
  • Once out of the fridge you must re-roll this dough.
  • Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
  • Cut your shapes, and place on a parchment lined sheet pan.
  • Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown.

For the Cake Batter:

  • Combine ground flax seed with hot water and whisk smooth.
  • Let stand for at least 5 minutes to thicken to a paste.
  • In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
  • Scrape bowl periodically to ensure even mixing.
  • Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  • Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine.
  • Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
  • Add 1/3 of the dry ingredients, blend well.
  • Then add 1/2 of the molasses/water mixture slowly while mixing on low speed.
  • Stop and scrape the bottom and sides of the bowl often.
  • Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients.
  • Pour the batter into prepared pans and bake immediately in preheated 350° F oven approximately 25-30 minutes or when they are springy to the touch when you gently press the centers.
  • Cool the cake layers in the pan then turn out onto a cooling rack to cool the rest of the way while you prepare the cream cheese icing.

For the Cream Cheese Icing:

  • Smooth cream cheese and butter with a paddle attachment.
  • Add sifted confectioners sugar, blend on low just to combine.
  • Add extract then add optional vegan buttercream icing.
  • Mix smooth.
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    Nutritional Information

    Per Serving: Calories: 587 | Carbs: 81g | Fat: 27g | Protein: 8g | Sodium: 393mg | Sugar: 45g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.