Think of a lazy Fall Sunday, gloomy weather outside, it’s rainy, it’s cold and from (not so) faraway Christmas vibes are starting to linger in the air …
How can one not switch the oven on and bake something sweet, uh?
Maybe something gingerbread-y, that your sweetheart says “Woah, it smells SO good in here!” as he enters the kitchen while the cake is baking?
That’s the kind of morning this gluten free vegan gingerbread cake has been created.
I badly wanted a comforting dessert, one that feels like a warm hug in the cold days, even more tasty with the crunchiness of the walnuts, which pair amazingly with the gingerbread flavour!
This gluten free gingerbread cake is very easy and very quick to make, everyone who likes winter-y spice-y flavours will LOVE it.
And if you have some (vegan) vanilla ice cream around, don’t esitate to add a couple spoons on top of your gingerbread cake slice. Heavenly pairing, promise.
So, hope you will enjoy this cake, as always I’d love to know if you make it, what you think of the recipe and if you have any suggestion!
Ciao!
Sonia
This gluten free vegan gingerbread cake is a comforting, spice-y Fall dessert, easy and quick to bake and perfect with a spoon of ice cream on top!
- 2 tbsp ground flaxseeds + 6-7 tbsp water
- 10-12 shelled walnuts
- 200 gr gluten free brown rice flour
- 90 gr potato or other gluten free starch
- 60 gr sugar
- 1.5 tsp cinnamon powder
- 1.5 tsp ginger powder
- 1/2 tsp nutmeg powder
- 2 tsp cream of tartar *
- 1 tsp baking soda *
- 270 gr gluten free non dairy milk
- 30 gr (sunflower) seed olive oil
-
pre heat the oven at 180° C / 350 F
-
in a cup mix the ground flax seeds with water and let it rest a few minutes
-
with a knife chop half the walnuts, not too thin
-
in a bowl mix all the dry ingredients, the chopped walnuts and mix well
-
add the non dairy milk and the oil and carefully mix all the ingredients until you get a smooth batter
-
with a spatula incorporate the flax seed gel to the batter
-
grease the baking pan with seed oil or vegan butter and evenly pour the cake batter in it
-
bake for 25 minutes circa (check the cake with a toothpick after the first 20 minutes) and once it’s ready, remove from the oven and let the cake cool down before carefully removing it from the pan
-
put the cake on a serving plate and cover it with sugar glaze or dust it with a mix of sugar and cinnamon powder, adding the remaining wholenuts on top
-
serve as is or adding a couple tbsp of (vegan) ice cream on top
* baking soda + cream of tartar can be replaced with baking powder
No Comments