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Envisioning a delectable, velvety moist winter wonderland gingerbread cake, lavishly slathered in rich cream cheese icing, served alongside a steaming mug of creamy vegan hot chocolate on a frigid, snow-covered evening. This decadent masterpiece is the ultimate indulgence.
Winter Wonderland Gingerbread Cake [Vegan]Winter Wonderland Gingerbread Cake [Vegan]: A Delicious and Warm Treat to Brighten Up Your Holiday SeasonIndulge in the magic of winter with this vegan gingerbread cake recipe, a delightful twist on a classic holiday treat.Nutritional InformationWinter Wonderland Gingerbread Cake (Vegan)
Winter Wonderland Gingerbread Cake [Vegan]
Winter Wonderland Gingerbread Cake [Vegan]: A Delicious and Warm Treat to Brighten Up Your Holiday Season
- 3 cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of vegan butter
- 50g light brown sugar
- 2/3 cup of molasses
- One tablespoon of finely ground flaxseed
- 2 tablespoons of hot water
- 1 teaspoon of vanilla extract
- 1 stick of vegan butter
- One cup of golden-hued light brown sugar.
- One tablespoon of ground flaxseed.
- 3 tablespoons of warm water
- 1 cup hot water
- 1 1/4 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon of salt
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- One and one-half teaspoons of ground cinnamon
- Two and one-half cups of all-purpose flour.
- Two tablespoons of rich, high-quality unsweetened natural cocoa powder.
Indulge in the magic of winter with this vegan gingerbread cake recipe, a delightful twist on a classic holiday treat.
- Combining ground flaxseed with hot water, whisk until a smooth consistency is achieved.
- Allow the mixture to stand undisturbed for at least five minutes to enable the ingredients to thicken into a smooth, consistent paste.
- Combining the flour, baking soda, spices, salt, and pepper, set this mixture aside for later use.
- Cream the vegan butter with the brown sugar for approximately 4-5 minutes, or until a light and airy texture is achieved.
- Combining the molasses with the creamed butter mixture, I thoroughly blend, ensuring a smooth consistency before scraping the sides of the bowl to ensure no residue remains. Next, I incorporate the flax paste and vanilla extract, mixing until they’re evenly distributed throughout the mixture.
- While blending on low speed, gradually add the sifted flour mixture and continue mixing until it is fully incorporated and uniform in texture.
- The entire dough is then poured out onto a substantial sheet of plastic wrap.
- Tightly envelop the dough within your palms and gently shape it into a uniform disc.
- Allow the dough to refrigerate for a minimum of three hours, ideally allowing it to chill overnight before rolling out.
- After removing it from the refrigerator, the dough requires a thorough re-rolling to restore its optimal consistency and texture.
- Combine the mixture thoroughly, working it into a cohesive substance, before placing it onto a lightly dusted work surface to be reworked into a smooth, supple consistency through gentle manipulation of the dough.
- Arrange the shapes on a parchment-lined baking sheet with precision.
- Preheat the oven to 350°F. Bake for 12-18 minutes, or until a light golden brown is achieved.
- Combine ground flaxseed with hot water, whisking until smooth.
- Let it stand for at least five minutes to thicken into a smooth paste.
- Meanwhile, whip the softened vegan butter into a frenzy with the light brown sugar at a medium-high velocity for approximately 3 to 5 minutes, or until it attains an airy, creamy consistency.
- Periodically scrape down the sides of the bowl to maintain a uniform consistency during the mixing process.
- Combine the dry ingredients – ranging from the baking powder to the cocoa powder – and set aside.
- As the molasses dissolves into the scalding hot water, a rich aroma wafts through the air before the baking soda is carefully introduced to the mixture. As the baking soda starts to react, a gentle effervescence will begin to emerge. Stir to combine.
- Combine the flax paste with the creaming vegan butter and sugar mixture, blending thoroughly.
- Combine one-third of the total dry ingredients, ensuring a thorough incorporation.
- While continuously mixing on a low setting, gradually pour in half of the molasses-water blend.
- Scrape the bowl’s bottom and sides frequently to ensure thorough mixing and minimize waste.
- With another one-third portion of the dry mixture, the residual liquid components, and a final incorporation of dry elements.
- Pour the batter into prepared pans and bake immediately at 350°F (preheated) for approximately 25-30 minutes, or until the muffins spring back when lightly pressed in the centre.
- Once cooled in the pan, carefully remove the cake layers and transfer them to a wire rack to complete their cooling process, allowing you to focus on preparing the cream cheese icing.
- Blend smooth cream cheese and butter using a paddle attachment.
- Gently fold in sifted confectioners’ sugar, blending on a low speed just until combined.
- Extract the warm, fluffy cake, then top with a rich, creamy layer of optional vegan buttercream icing?
- Mix smooth.
Nutritional Information
Nutritional Information per serving: Calories: 587; Carbohydrates: 81g; Fat: 27g; Protein: 8g; Sodium: 393mg; Sugar: 45g
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