Vegan Gingerbread Cake With Coconut Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A festive vegan gingerbread cake with coconut frosting made from rice flour and chickpea flour. Oil-free and naturally dairy-free, suitable for special occasions and holiday celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 1/2 cups cashew nuts (soaked for at least 4 hours, drained and rinsed)
- 1/2 cup maple syrup
- 1/2 cup coconut milk
- 1 tbsp vanilla extract
- 1 tbsp agar agar powder
- 1 1/2 cups rice flour
- 1/2 cup chickpea flour
- 1 tbsp ground ginger
- 1 cup cornmeal
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- 4 tbsp ground flaxseed (soaked in 1/2 water for 10 minutes)
- 2 1/2 cups unsweetened almond milk (or any other plantbased milk of choice)
- 1/4 cup smooth peanut butter
At a glance
PER SERVING · TIME 305M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h 40m
- Cook
- 25m
- Sodium
- 120mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 280M
- SODIUM
- 120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.