Gingerbread Snow Cake with Coconut Cream Icing (vegan)

Hey Everyone! I wanted to make something festive this holiday season, and I’ve also been craving molasses like crazy lately. I hope you enjoy this healthy version of a gingerbread cake I made with a Coconut Cream Icing. This cake is 100% vegan and 100% easy to eat. 

Gingerbread Snow Cake with Coconut Cream Icing (vegan)

 

Video for this recipe will be up shortly. In the meantime be sure to checkout my YouTube channel for more yummies and travel fun! 

Gingerbread Snow Cake with Coconut Cream Icing (vegan)
Serves 8
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Prep Time
10 hr
Cook Time
45 hr
Prep Time
10 hr
Cook Time
45 hr
For Gingerbread Cake
  1. 2 1/2 Cups Whole What Flour
  2. 1 Cup Raw Sugar
  3. 1/2 Cup Black Strap Molasses
  4. 1/2 Cup Vegan Butter, room temperature
  5. 1 Cup Unsweetened Apple Sauce
  6. 1/2 Cup Non-Dairy Milk
  7. 2 Flax Eggs (1 TBSP flax meal + 2 TBSP warm water = 1 egg)
  8. 2 1/2 tsp Baking Powder
  9. 1/2 tsp Sea Salt
  10. 1/2 tsp Cinnamon
  11. 1/2 tsp All Spice
  12. 1 TBSP Freshly Grated Ginger
  13. 1 tsp Vanilla
For Coconut Cream Icing
  1. 1/4 Cup Vegan Butter, room temperature
  2. 1 1/4 Cup Icing Sugar
  3. 1 TBSP Coconut cream
  4. 1 tsp Almond or Vanilla Extract.
Extra Ingredients
  1. Coconut Flakes
  2. Disco Dust (edible glitter)
For Gingerbread Cake
  1. In a small bowl, combine flax meal and warm water. Let bloom for 5 minutes.
  2. In a large mixing bowl, add raw sugar, molasses, butter, flax eggs and vanilla until combined.
  3. Add in remainder ingredients and fold gently into a greased and parchment lined loaf cake pan.
  4. Bake at 180C or 350F for about 45 Minutes.
For Coconut Cream Icing
  1. Combine all ingredients until icing sugar is absorbed. Place in fridge to firm up if needed for about 15 minutes.
Amby Cakes http://ambycakes.com/

 

 

 

 

 

 

 

 

 

 

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