Gingerbread Layer Cake (vegan & gluten-free)
Serves: 6" layer cake
  • Gingerbread cake:
  • 100g ground almonds (1 cup)
  • 35g teff flour (1/4 cup)
  • 70g brown rice flour (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 1tsp cinnamon
  • ¼tsp ground cloves
  • pinch nutmeg
  • pinch sea salt
  • 100g coconut sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 80ml apple sauce (1/3 cup)
  • 80ml olive oil (1/3 cup)
  • 80ml almond milk (1/3 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla
  • Filling:
  • 1 quantity Cranberry Chia Jam
  • Cashew frosting:
  • 120g cashew nuts, soaked for at least 4 hours or overnight (1 cup)
  • 1x 400ml can full fat coconut milk, refrigerated overnight
  • 2tbsp maple syrup
  • 2tsp lemon juice
  • 1tsp vanilla
  • pinch pink salt
  • 80ml coconut oil (1/3 cup)
  • or use Vegan Macadamia Mascarpone Frosting
  • Topping:
  • clementines
  • grapes
  • nuts
  • fresh rosemary sprigs
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of two 6" round cake baking tins.
  4. In a large bowl whisk together ground almonds, teff flour, brown rice flour, tapioca, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, salt and sugar. Set aside.
  5. In a small bowl whisk together flax eggs, apple sauce, olive oil, almond milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have loose muffin consistency. Spoon the mixture evenly into your prepared tins and level out the surface.
  7. Bake for about 30 min or until a cocktail stick comes out clean.
  8. Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.
  9. Cashew Frosting:
  10. Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight.
  11. Place the cashew nuts into a bowl, cover with water and leave to soak overnight.
  12. Rinse the soaked cashews well under running water and place into high speed blender. Scoop the solid part only from the coconut milk can and place into the blender with the nuts. Add maple syrup, lemon juice, vanilla and pinch of salt and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. Add the coconut oil and blend until incorporated.
  13. Scoop the mix into a small bowl and refrigerate overnight.
  14. When you're ready to frost the cake, whip the mix for couple of minutes until fluffy. The texture will change as you whip.
  15. Once the cakes are completely cool, you can frost the cake. Place the bottom layer onto a cake stand and spread with a layer of cranberry jam. Now using spatula spread generously with some frosting. Top with the second cake layer and frost the top and the sides of the cake.
  16. Decorate your cake to your liking with fresh fruit, nuts and rosemary sprigs.
  17. Store in fridge before serving.
  18. Enjoy!
Recipe by Nirvana Cakery at