Gluten-free gingerbread cake - vegan
There is nothing better than a soft and fragrant gingerbread cake. The combination of gingerbread spices, chocolate, and plum jam is irresistable. This gluten-free gingerbread cake is perfect for cozy afternoon.
Ingredients
- 1/2 cup rice flour
- 1/2 cup cassava flour
- 1/3 cup sorghum flour
- 2 tsp baking powder
- 1/3 tsp baking soda
- 4 tbsp cacao powder
- 1 tbsp gingerbread spice mix
- A pinch of salt
- 1/2 cup sugar
- 1 cup soy milk *unsweetened
- 1/3 cup rapeseed oil
- 1 tsp vinegar *lemon juice
- 3/4 cup plum jam
- 8 oz dark chocolate
- 1 tbsp vegan butter
Instructions
- In a large bowl combine flours, baking powder, baking soda, cacao powder, gingerbread spice mix, salt, and sugar.
- In another bowl combine soy milk, oil, and vinegar. Whisk until airy and fluffy. It should mimic the egg whites when beaten.
- Pour the wet mixture into the dry and combine.
- Pour the batter into a 9-inch baking pan lined with parchment paper. Bake at 400F (200°C) for about 35-40 minutes.
- Cool down the cake completely and spread the plum jam on top. Melt the dark chocolate with vegan butter and pour it on top. Enjoy!