Spiced Gingerbread Cake with Cashew Frosting
A moist and festive vegan dessert perfect for the holiday season.
Bring the warm, cozy flavors of the holiday season to your table with this special Spiced Gingerbread Cake with Cashew Frosting. This festive dessert combines the rich, nostalgic spices of ginger, cinnamon, and nutmeg with a soft, moist cake that melts in your mouth. Topped with a velvety cashew frosting and sprinkled with a touch of cinnamon, this cake is as beautiful as it is delicious. Perfect for Christmas gatherings or winter celebrations, it’s a crowd-pleaser that will delight vegans and non-vegans alike. Dress it up with festive garnishes like candied orange slices and pomegranate seeds for a centerpiece that’s almost too pretty to eat—almost!
Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground ginger
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon salt
½ cup molasses
¾ cup brown sugar
⅓ cup vegetable oil or melted coconut oil
2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
1 cup unsweetened almond milk (or other plant-based milk)
1 teaspoon vanilla extract
For the Cashew Frosting:
1 ½ cups raw cashews (soaked in hot water for 2-4 hours)
¼ cup coconut cream
¼ cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon (for garnish)
A pinch of salt
Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt.
In a separate bowl, combine molasses, brown sugar, oil, flax eggs, almond milk, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until well combined.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before frosting.
2. Make the Frosting:
Drain the soaked cashews and blend them with coconut cream, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy.
Chill the frosting in the fridge for 30 minutes to thicken.
3. Assemble:
Spread the cashew frosting evenly over the cooled gingerbread cake.
Dust with cinnamon and garnish with optional holiday decorations like cinnamon sticks or star anise.
Garnishing Ideas
Candied Orange Slices: Thinly slice an orange, simmer in sugar water, and let them dry for a glossy, vibrant topping.
Pomegranate Seeds: Add a pop of color and a juicy burst of flavor.
Crystallized Ginger: Sprinkle finely chopped pieces over the frosting for extra spice and texture.
Edible Gold Dust: Brush a touch of edible gold dust over the frosting for an elegant, holiday-inspired glow.
Roasted Nuts: Crushed pecans or walnuts sprinkled on top add crunch and warmth.
Pairing Suggestions
Warm Beverages: Serve with spiced chai, hot apple cider, or vegan eggnog for a cozy complement.
Vegan Vanilla Ice Cream: A scoop of ice cream alongside a slice creates a delightful contrast of warm and cold.
Caramel Drizzle: A light drizzle of vegan caramel sauce adds decadence.
Berry Compote: A tangy raspberry or cranberry compote balances the sweetness.
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General Resources
Books:
Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully
Animal Liberation by Peter Singer
Eating Animals by Jonathan Safran Foer
A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge
Websites and organizations:
Documentaries:
Articles:
"The Case for Animal Rights" by Tom Regan
‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy
‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione
‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard
Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell
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