Vegan Ginger Cake with Chai Buttercream

Ok, this cake it good. Really good. AMAZINGLY good. I couldn’t stop eating it. I ate so much of it that I think I’m currently little more than a sentient ginger cake.

Vegan Cake
200g vegan butter, room temperature
200g dark brown sugar
100g maple syrup (or honey if not vegan)
30g molasses
275g self-raising flour
1tbsp powdered ginger
1tsp ground cinnamon
A pinch of salt
A pinch of nutmeg
A pinch of black pepper (just a bit!)
5 flax eggs
3 tbsp ginger paste
100g crystallized ginger, roughly chopped into very small cubes
Vegan Chai Buttercream
12 tbsp vegan butter
3 cups powdered sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground cardamon
A pinch of ground pepper
1/2 tsp almond milk
50g crystallized ginger, roughly chopped into very small cubes

Preheat the oven to 320 degrees F. Lightly grease three 10-inch round cake pans and set aside.
Put the vegan butter, sugar, syrup and molasses in the bowl of a stand mixer fitted with the beater attachment, and beat on medium speed for 3-5 minutes, until soft and creamy.

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