If, like me, you are a lover of all things gingerbread, and not much of a fan of the classic Christmas Cake then this alternative is definitely a must have this Christmas. I mean even if you love Christmas Cake you are going to love this moist, fluffy, indulgent masterpiece which will wow your friends and family!
Ingredients (one small two tier cake*):
- 150g plain flour
- 2 tsp baking powder
- 100g light brown sugar
- 3/4 tbsp cinnamon
- 1 tbsp ginger
- 1 tsp nutmeg
- 165ml almond milk
- 75g vegan butter, melted
- 3/4 tbsp cider vinegar
- 3/4 tsp vanilla bean extract
Preheat oven to 160C. Grease two mini springform cake tins (4in*) or line with parchment paper.
In a large bowl mix together the milk, butter, vinegar and vanilla extract until combined.
Add the remaining dry ingredients and mix together to form a creamy batter.
Divide into your two cake tins and cook in the oven for around 20 minutes until a skewer comes out clean.
Allow to cool completely before icing. I used Betty Crocker instant Vanilla Frosting which is vegan friendly - alternatively you could make your own!
*For a larger "normal sized" cake, double the recipe and use 8in cake pans! (I made a small one as I live with someone who doesn't eat cake!)