Gingerbread Cake with Orange Frosting. Gluten, Dairy, Soya, Egg, Nut Free and Vegan. 

It’s autumn! We can finally start making those warm, hearty and homely dishes that we love. Stews, hot puddings … anything homely and comforting. I thought this cake was the perfect start to our autumn recipes. Still light but deliciously spiced it is the perfect transition between summer and autumn. 


The orange frosting cuts through the winter spices to lighten up the cake to make the perfect autumn cake. The frosting isn’t overly sweet and is the perfect accompaniment to the ginger cake. 


This recipe produces 1 large 8inch tiered cake or could be made into individual muffins, perfect for sharing with family and friends. Stored in an airtight container the cake will keep for 3-4 days. 


Ingredients 

Cake

  1. 500g Gluten Free Plain Flour. 
  2. 200g Light Brown Sugar. 
  3. 2 teaspoons Ground Cinnamon. 
  4. 2 teaspoons Ground Ginger. 
  5. 1/4 teaspoon Ground Nutmeg. 
  6. 1/4 teaspoon Ground Allspice. 
  7. 2 teaspoons Baking Powder. 
  8. 1 teaspoon Bicarbonate of Soda. 
  9. 1 teaspoon Salt. 
  10. 160ml Dairy free Milk. 
  11. 115ml Sunflower Oil. 
  12. 100ml Hot water. 
  13. 100g Caster Sugar. 
  14. 75g Unsweetened Apple Sauce. 
  15. 80g Black Treacle. 
  16. 1.5 Tablespoons Apple Cider Vinegar. 
  17. 1.5 teaspoons Vanilla Extract.

Frosting 

  1. 135g Trex. 
  2. 460g Icing Sugar. 
  3. Zest of 1 orange. 
  4. 1 tablespoons Maple Syrup. 
  5. 2-3 Tablespoons Dairy Free Milk. 
  6. 1/2 Teaspoon Vanilla Extract. 


Method 

  • Preheat the oven to 170c and prepare 2 8inch round cake tins. Oil the base and sides of the tin and line the base with greaseproof paper. 
  • Into a large bowl add cake ingredients 1 to 9. Whisk to fully combine. 
  • Into a second large bowl add the remaining cake ingredients. Whisk well until fully combined. 
  • Add the dry ingredients to the wet bowl and continue to whisk until you have a smooth batter. 
  • Divide between the 2 baking tins. Place into the centre of the preheated oven and bake for 23-25 minutes. A skewer inserted into the centre should come out clean. 
  • Allow to cool for 10 minutes in the tin before transferring to wire racks to cool completely. 
  • Once cool prepare the frosting. Unless already softened beat the Trex for 1-2 minutes. 
  • Add the remaining frosting ingredients and continue to beat well until you have a smooth, pipeable consisitency. Add more or less milk as necessary. 
  • Fill a large piping bag with the frosting and decorate and fill the cake as desired. Dust a little extra icing sugar over the top. 

Enjoy! 



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