There's not too much to say about this cake. It just made me feel good!
This cake is a mildly spicy version of gingerbread in cake form. I really love this icing - a thin, crisp layer of extra sweetness.
Perfect with a cup of tea with rice milk!
Iced Gingerbread Cake (adapted from The Wholefood Lunch Box by Janet Hunt)
1 1/2 cups wholemeal flour
1/2 cup plain flour
1 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 cup raw sugar
1/2 cup vegan margarine (I used Nuttelex)
1 tbsp molasses
1 tbsp ground flaxseed whisked with 3 tbsp water
non-dairy milk to mix (I used oat milk)
1/2-3/4 cup icing sugar
2-3 tbsp coconut milk/cream
few dashes of cinnamon
Dash of vanilla
Preheat oven to 180C.
Whisk together the flaxseed and water and put aside.
Mix together all dry ingredients.
Melt the margarine and molasses together on low heat until melted.
Stir the margarine mixture and the flaxseed mixture into the dry ingredients. Add as much milk as necessary to make a thick batter.
Line a square cake tin with baking paper and pour in the cake mixture.
Bake the cake for 15 minutes at 180C and for further 45 minutes at 170C, or until cooked.
To prepare icing, simply stir all ingredients together until smooth. Let it cool completely before icing. You can eat it immediately or wait until the icing hardens (or a bit of both!).