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–+ servings
Gingerbread Layer Cake

Delicious Vegan Gingerbread Layer Cake for Festive Cheers

Enjoy this moist Vegan Gingerbread Layer Cake infused with warming spices and a layer of tangy cranberry chia jam, perfect for holiday gatherings.
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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: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Teff Flour Substitute with buckwheat if desired.
  • 2 teaspoons Ginger Adjust to your preferences for the perfect zing.
  • 1 teaspoon Cinnamon Use freshly ground for best aroma.
  • ½ cup Coconut Oil Mild oil can be substituted.
  • 1 cup Apple Sauce Mashed banana can be used as an alternative.
  • 2 teaspoons Baking Powder Check freshness for optimal results.
For the Filling
  • 1 cup Cranberry Chia Jam Prepare ahead for deeper flavors.
For the Frosting
  • ½ cup Cashew Butter Blend with more coconut oil for consistency.
  • ¼ cup Maple Syrup Honey can be swapped for a non-vegan alternative.

Equipment

  • 8-inch round cake pans
  • Mixing bowls
  • Spatula
  • Whisk
  • Blender

Method
 

Step-by-Step Instructions
  1. Prepare the cranberry chia jam and cashew frosting the night before to allow flavors to meld beautifully.
  2. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with coconut oil.
  3. In a large bowl, whisk together teff flour, ginger, cinnamon, and baking powder until combined.
  4. In another bowl, mix together the wet ingredients: apple sauce and melted coconut oil until uniform.
  5. Gradually combine the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
  7. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  8. Assemble the cake by placing one layer on a serving plate, spread cranberry chia jam on top, and add the second layer.
  9. Frost the top and sides with the cashew frosting, smoothing it out with a spatula.
  10. Slice and serve your Gingerbread Layer Cake with additional cranberry chia jam if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 180mgPotassium: 120mgFiber: 4gSugar: 12gVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

Always use fresh baking powder to ensure proper rise. Allow cakes to cool completely before frosting to retain shape.

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