Gluten-Free Vegan Gingerbread Loaf Cake

rhiansrecipes.com

Trish

subheading: For the cake:

60 g ( ¼ cup) coconut oil (or sub olive or vegetable oil)

185 ml ( ¾ cup) unsweetened almond milk (or any other plant-based milk)

1 tablespoon apple cider vinegar (ensure gluten-free if necessary)

12 tablespoons date syrup (or sub maple syrup or any other sweetener)

1 teaspoon vanilla extract

Pinch salt

3 tablespoons fresh grated ginger *

150 g ( 1 ¼ cup) ground almonds (almond meal) **

150 g ( 1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)

2 heaped teaspoons baking powder (ensure gluten-free if necessary)

¼ teaspoon bicarbonate of soda (baking soda)

2 teaspoons mixed spice (or a mixture of nutmeg, cloves and cinnamon)

subheading: For the frosting:

100 g ( ⅔ cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes

6 tablespoons maple syrup (or sub any other sweetener)

3 tablespoons lemon juice

subheading: To decorate (optional):

Dried cranberries , roughly chopped

Directions at rhiansrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer