Dessert
Gingerbread Cake
![cooktime]()
Cooking time35 min![preptime]()
Prep time1 hr 25 min![servings]()
ServingsPortions 15
FOR THE GINGERBREAD CAKE:
- 1 ½ cup molasses
- 1 ½ cup maple syrup
- 2 tbsp cacao powder
- 1 cup orange marmalade
- 1 cup coconut oil, melted
- 5 cups all-purpose flour
- 3 tsp baking soda
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- ¾ tsp ground cloves
- 2 cups hot water
FOR THE FROSTING:
- 2 packs Violife Creamy Original
- 2 tbsp maple syrup
- 4 cups powdered sugar
- 1 tsps vanilla extract
- Decorations options: rosemary, cranberries, cinnamon sticks, gingerbread biscuits
- Preheat the oven to 375°F (190° C).
- For the cake batter, use a blender to combine the molasses, maple syrup, marmalade and coconut oil. Blend until smooth.
- Sift together the flour, cacao, baking soda, salt and spices in a large mixing bowl. Pour the wet ingredients into the dry ingredients and mix until combined. Add hot water and stir.
- Line two round 8 inches cake tins and pour in batter, using a spatula to even out. Bake for 30 minutes.
- To make the frosting, beat the Violife Creamy Original in a mixer, slowly adding the sugar, maple syrup and vanilla extract.
- When the cake is cool, use a spatula to frost the cake smoothly, placing one sponge on top of the other. Place in the fridge to set. Decorate with cranberries, gingerbread biscuits, cinnamon sticks and rosemary.
