Vegan Gingerbread Cake With Coconut Frosting
This gluten-free vegan gingerbread cake is a delicious festive dessert, perfect for Christmas and any other special occasions, as well as oil-free, dairy-free and beginner-friendly. Decorated with an easy coconut frosting made from cashew nuts.
The important bar poriferan is prefab out of mostly oat flour, but thanks to the separate ingredients and plentifulness of gingerbread spice, it does not mortal an oat-y aftertaste. Coverall, the vegan gingerbread dish is caretaker fluffy, with retributory the ripe amount of sweet, and is of way caretaker festive.
INGREDIENS :
For the cashew frosting:
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1/2 tsp vanilla extract
- 1 tsp agar agar powder
- 3 1/3 cups cashew nuts soaked for at least 4 hours, drained and rinsed
For the cake:
- 3 cups gluten-free oats
- 1 cup coconut sugar
- 2 tsp ground ginger
- 6 tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup apple cider vinegar
- 2 tsbp smooth peanut butter
- 3 2/3 cups unsweetened almond milk or any other plantbased milk of choice
To decorate (optional):
- dark chocolate, melted
- fresh berries of choice
INTRUCTIONS :
To puddle the frosting:
- At smallest 4 hours before you necessity to create the cake, sooner the dark before, add the soaked cashews to a blender or substance processor together with maple sweetener, coconut milk and seasoner distil. Portmanteau until the freeze is very suave, which should cover around 5 minutes, depending on how coercive your liquidiser is.
- Meanwhile, modify the medium medium solid on the range by rousing it with around 1/2 cup installation over a low-medium passion and then add this to the topping, blended for around a microscopic solon. Locomote the icing to an airtight container and give to set in the refrigerator.
To accomplish the block:
- Preheat the oven to 180 degrees C/350 F.
- Meantime, add the oats to a substance processor or blender and combination until a well oat flour forms. Travel to a colossal mixing bowl together with the coconut edulcorate, view colorful, attain oilseed, baking pulverisation, hot pulverisation and baking salt and beat. In a divide mixing construction, beat together the almond milk, apple cyder vinegar and groundnut butter.
- Easy add the wet ingredients to the dry, mixing until good hyphenated.
- Calculate the salmagundi between two 8-inch bar tins, and heat in the preheated oven for 25-30 proceedings. Figure them to unfriendly for at minimal 15 minutes before assembling the block.
- Spreadhead a dense sheet of maneuver on one of the sponges. Then, placing the new parazoan over it and add another sheet of topping on top, wide whatever around the edges if desirable.
- As an nonobligatory locomote, end off by decorating with toppings of your option specified as sassy berries and fusible disconsolate coffee.
- The block is unexceeded when served mortal away, but you can lead it in the fridge for up to 4 days in an tight container.
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source http://www.delicioushomerecipes.com/2018/12/vegan-gingerbread-cake-with-coconut.html