Vegan Christmas Gingerbread Cake with Sweet Orange Frosting
250g plain flour
200g light brown sugar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 ½ tsp ground ginger
½ tsp allspice
1 flax egg (1 tbsp ground flaxseed meal + 2.5 tbsp water)
180ml soy milk
1 tsp vanilla extract
1 tbsp Biona Apple Cider Vinegar
For the Orange Frosting:
115g plant-based butter
550g icing sugar
3-4 tbsp Biona Orange Juice
Mini gingerbread biscuits, for decorating
Preheat the oven to 180/160C fan and line two 7-inch round cake tins with parchment paper.
Sift the flour into a mixing bowl and add the brown sugar, baking soda, salt, cinnamon, nutmeg, ground ginger and allspice, and mix together.
Add the flax egg, soy milk, molasses, vanilla extract, coconut oil and apple cider vinegar to the mixing bowl and whisk briefly with a hand whisk to combine.
Divide the batter evenly between the two prepared 7-inch cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
Let the cakes cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
Prepare your frosting by adding the plant-based butter, icing sugar and 3 tbsp orange juice to the bowl of an electric mixer. Starting at a slow speed, gradually increase the speed until the mixture is thick and smooth. If it's too thick, add in the remaining 1 tbsp orange juice, but add it in slowly as you may not need all of it.
Split the icing in half and place in two bowls, whilst keeping some aside to fill a piping bag. Use a knife to gently spread the icing over each half of the cake, before placing one half of the cake on top of the other. Use the icing in the piping bag to pipe small dollops around the edge of the cake.
Decorate the cake with the gingerbread biscuits, slice and serve to your guests at your Christmas party!