Breads & Baked Goods, Desserts
Gingerbread Loaf Cake
Recipe by Charlotte Roberts
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For the cake
- 180g oat flour
- 113g vegan butter non-dairy spread
- 180g coconut palm sugar
- 3 whole eggs- room temperature
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup low fat greek yoghurt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- Pinch of nutmeg
For the frosting
- 3 tbsp non-dairy butter
- 240g icing sugar or sugar free alternative
- 1/2 tsp ground cinnamon
Utensils
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Step 1
Preheat your oven to 180c and line a loaf tin with baking parchment.
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Step 2
In your Ninja Food processor, cream together the coconut sugar and butter until light and fluffy. Add in the eggs and blend again for a few seconds.
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Step 3
In a large mixing bowl, combine all of the dry ingredients and toss together. Fold in the wet mixture and yoghurt to form a smooth batter, then pour this into your loaf tin.
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Step 4
Place your cake into the oven for around 35-40 minutes, or until you can pierce with a skewer and it comes out clean. Allow to cool a little, then transfer to a wire wrack to cool completely
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Step 5
Meanwhile, for the frosting, mix together the vegan butter and add in icing sugar gradually until fully incorporated. Stir through the cinnamon and spread generously over your cooled cake. Decorate with gingerbread men or toppings of your choice and enjoy!
