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Gingerbread Layer Cake

Delicious Vegan Gingerbread Layer Cake for Festive Celebrations

This Moist Vegan Gingerbread Layer Cake is a delightful centerpiece for holiday gatherings, combining ginger, cinnamon, and layers of cranberry chia jam.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Teff Flour Substitute with buckwheat for gluten-free option
  • 2 teaspoons Ginger Adjust according to taste
  • 1 teaspoon Cinnamon Essential for flavor
  • ½ cup Coconut Oil Can replace with neutral oil
  • 1 cup Apple Sauce Can substitute with mashed banana
  • 1 teaspoon Baking Powder Ensure freshness
For the Cranberry Chia Jam
  • 2 cups Fresh Cranberries Provides tartness
  • 1 tablespoon Chia Seeds Thickens the jam
  • ¼ cup Maple Syrup Adjust sweetness to preference
For the Cashew Frosting
  • 1 cup Cashews Soaked beforehand
  • ¼ cup Coconut Oil Add more for thicker texture
  • 1 teaspoon Vanilla Extract Enhances flavor
  • ¼ cup Maple Syrup Adjust based on taste

Equipment

  • Blender
  • Medium saucepan
  • Mixing bowls
  • 8-inch round cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the cranberry chia jam by combining fresh cranberries and maple syrup in a saucepan over medium heat for 5-7 minutes, then stir in chia seeds and let thicken.
  2. Make the cashew frosting by blending soaked cashews, coconut oil, maple syrup, and vanilla extract until smooth.
  3. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans with coconut oil.
  4. Combine the dry ingredients (teff flour, ginger, cinnamon, baking powder) in a mixing bowl.
  5. Mix wet ingredients (apple sauce and melted coconut oil) in a separate bowl until smooth.
  6. Gradually mix dry ingredients into wet mixture until just combined, being careful not to overmix.
  7. Pour the gingerbread batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cake layers in pans for 10 minutes then transfer to a wire rack to cool completely.
  9. Assemble the cake by placing one layer on a platter, spreading cranberry chia jam, topping with the second layer, and frosting with cashew frosting.
  10. Slice and serve your Gingerbread Layer Cake with seasonal fruit or vegan ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 180mgPotassium: 350mgFiber: 3gSugar: 10gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are fresh for best results and adjust spices according to taste preferences.

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