From Bettina’s Kitchen comes this fabulous vegan, gluten-free version of Swedish Soft Gingerbread Cake.
This is a great alternative to Christmas cake. It’s 100% plant-based, and gluten-free, for those family members with dietary or allergen requirements. The rest of the family will most probably also dig in too!
Preparation time: 20min
Cooking time: 55min
For the cake
- 1 sweet potato, peeled and diced
- 200g almond flour
- 140g gluten-free flour (alternatively, good quality wholemeal flour)
- 250ml plant milk (almond, oat or soy)
- 200g brown sugar
- 1/2tsp baking powder
- 1/2tsp bicarbonate of soda
- 2.5cm fresh ginger, finely grated
- 1tsp cinnamon
- 1tsp cardamon
- 1/2tsp ground cloves
- Pinch of nutmeg
- Pinch of black pepper
- Pinch of salt
For the topping
- Coconut yogurt or other plant yogurt
- 1 vanilla pod, deseeded
- 1tbsp grated beetroot
- 1tbsp maple syrup
- Pomegranate seeds
- Orange zest
- Preheat the oven to 180C. Grease and line a 900g round cake tin, or use a round silicone mould.
- Start by boiling the sweet potatoes. Once soft, purée in a food processor. Measure out 125g and set aside.
- Add all the other cake ingredients to a food processor, including the puréed sweet potatoes, and blitz together until you have a lovely smooth mixture.
- Pour the mixture into the cake tin and place in the oven for 40-45min.
- While the cake is cooking, make your icing by blitzing coconut yogurt, beetroot and vanilla pod with a splash of maple.
- When the cake is ready it should feel firm, and a skewer or toothpick inserted into the centre should come out clean.
- Once out of the oven, let the gingerbread cool a little, then turn it out of the cake tin and let it cool completely on a wire rack.
- Once the cake is cool, add your beautiful frosting and spread evenly. Top off with pomegranate jewels and berries and serve.