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–+ servings
Gingerbread Layer Cake

Moist Gingerbread Layer Cake with Cranberry Chia Twist

This Moist Gingerbread Layer Cake captures the essence of the season with aromatic spices and a tangy cranberry chia twist.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 ½ cups teff or buckwheat flour Provides structure; teff flour gives a finer texture
  • 2 teaspoons baking powder Acts as a leavening agent
  • 2 teaspoons ground ginger Infuses warmth and flavor
  • 2 teaspoons ground cinnamon Adds depth of flavor
  • 1 cup unsweetened apple sauce Adds moisture; can substitute with mashed banana
  • ¼ cup coconut oil For moisture and richness
Frosting Ingredients
  • ½ cup raw cashews Soaked overnight for creaminess
  • ¼ cup melted coconut oil Helps achieve a smooth frosting
Cranberry Chia Jam Ingredients
  • 1 cup fresh cranberries Provides tartness
  • 2 tablespoons chia seeds Thickens the jam
  • ½ cup water

Equipment

  • Mixing bowls
  • cake pan
  • Blender
  • Saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Soak 1 cup of raw cashews in water overnight. Blend with ¼ cup melted coconut oil until smooth.
  2. In a saucepan, combine 1 cup of cranberries, 2 tablespoons of chia seeds, and ½ cup of water. Cook over medium heat for 10 minutes until thickened.
Cake Making
  1. Sift together 1 ½ cups of flour, 2 teaspoons of baking powder, 2 teaspoons of ginger, and 2 teaspoons of cinnamon in a mixing bowl.
  2. In another bowl, mix 1 cup of apple sauce, ¼ cup of coconut oil, and a splash of vanilla until creamy.
  3. Fold the wet ingredients into the dry ingredients until just combined. Pour into a greased 6-inch cake pan.
  4. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.
  5. Remove from oven and cool in the pan for 10 minutes before transferring to a wire rack.
  6. Once cooled, slice the cake horizontally into two layers. Spread cranberry chia jam on the bottom layer and top with the second layer.
  7. Frost the top and sides with the cashew frosting.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are measured accurately for the best texture. Allow the cake to cool completely before frosting to maintain its structure.

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