Vegan chocolate gingerbread layer cake
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (8)

Vegan chocolate gingerbread layer cake

NUTRITION · PER SERVING45M COOK
CAL 24%·PRO 12%
CARBS 74G60% OF CAL
7G FIBER0G ADDED0G INTRINSIC16G OTHER51G TOTAL SUGAR
FAT 21G39% OF CAL
8G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A multi-layer vegan cake combining chocolate and warming gingerbread spices. Moist and indulgent with a dairy-free frosting and chocolate ganache. A spectacular holiday celebration cake.

dessertbaked gooddairy freeveganvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • 260 g | 9oz | 2 1/4 cups plain ((all purpose) flour)
  • 260 g | 9oz | 1 1/3 cup sugar
  • 60 g | 8 tbsp unsweetened cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 320 ml | 1 1/3 cups almond or soy milk
  • 120 ml | 1/2 cup vegetable oil
  • 2 tbsp white wine vinegar
  • 1/2 tbsp vanilla extract
  • 1 tbsp very finely chopped stem ginger (optional)
  • 1 tbsp stem ginger syrup (optional)
  • 375 g | 13oz | 3 cups icing sugar
  • 50 g | 1/2 cup cocoa powder
  • 115 | 4 oz | 1/2 cup non-dairy spread
  • 120 ml | 4fl oz | 1/2 cup warm almond or soy milk (divided)
  • 200 g | 7oz dark vegan chocolate (melted and cooled slightly)
  • 100 g | 3 1/2 oz dark vegan chocolate (melted)
  • warm almond milk (as needed)
PREP
20M
SODIUM
321MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.