Vegan Gingerbread Cake
@team_ateem
This was the winning entry for the final week of Van Bake Off 22. Absolutely breathtaking, it will definitely impress any guests you may have in your van.
Family friendly - Stove top meal
Prep Time 10 minutes mins
Cook Time 1 hour hr
Cooling time 3 hours hrs
Total Time 4 hours hrs 10 minutes mins
For the cake 200 ml Soy milk 100 ml Oil 300 g Wheat flour 7 tbsp Agave nectar 2 tbsp Pumpkin spice 4 tbsp Cane sugar 1 tbsp Plum butter 1 tbsp Cornstarch 1.5 tsp Baking Soda 1 tbsp Cocoa 270 g Plum butter Vegan Chocolate Topping 100 g Dark Chocolate 100 ml Soy milk 50 g Whole almonds
For the cake Pour the soy milk, agave syrup, oil, pumpkin spice and sugar into the pot. Boil it. Add the plum butter and mix well. Leave the mix to cool
In a separate bowl combine the dry ingredients: flour, baking soda and cocoa.
Add the wet ingredients to the dry ingredients and mix just until combined.
Line the Omnia with the baking paper and pour cake mix.
Bake for 20 mins on high heat and 30 mins on medium heat, then leave it to cool it down.
Cut the cooled gingerbread cake into 3 parts and spread the plum butter.
For the topping Put the dark chocolate in a pot, add the soya milk and heat over very low heat and combine it together.
Spread the chocolate topping on the cooled, layered gingerbread cake.
Sprinkle the vegan gingerbread cake with coarsely chopped almonds.
Calories: 553 kcal Carbohydrates: 83 g Protein: 7 g Fat: 22 g Saturated Fat: 5 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 12 g Trans Fat: 0.1 g Cholesterol: 0.4 mg Sodium: 286 mg Potassium: 228 mg Fiber: 4 g Sugar: 38 g Vitamin A: 16 IU Vitamin C: 6 mg Calcium: 66 mg Iron: 4 mg
Keyword Cake, dairy free, gingerbread, intermediate, omnia, van bake off, vegan