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Gingernut Cake

Gingernut Cake
Gingernut Cake

Cake, wonderful cake. It’s not that healthy but it’s sooooooooo good. Every now and again, cake is a must. If you like ginger nut biscuits, which, lets face it, you probably do, you’re gonna LOVE this! A cup of tea is (obviously) essential when you have your first slice of this! What’s the best vegan cake you’ve ever had and where did you eat it? Let us know in the comment community below!

Ingredients
Method

Ingredients

Cake

  • 180g plain flour
  • 180g wholewheat flour
  • 100g light brown sugar
  • 200g white sugar
  • 1 tsp salt
  • 1/2 tbsp powdered ginger
  • 4 tsp baking powder
  • 140ml coconut oil
  • 2 ripe bananas
  • 250ml plant based milk
  • 6 ginger nut biscuits

Icing

  • 50g ginger nut biscuits
  • 60g dairy free butter
  • 2 tbsp dairy free milk
  • 1 tbsp maple syrup
  • 1/2 tbsp powdered ginger
  • 450g icing sugar
  • Gingernut biscuits for decorating

Method

  1. 1.

    First, make the cake.

    Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine.

  2. 2.

    In a second bowl, mash the banana. Pour the melted coconut oil and plant based milk into the bowl and mix together.

    Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine. Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture

  3. 3.

    Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean.

  4. 4.

    Whilst the cakes are baking, make the icing.

    Put the remaining biscoff biscuits in a food processor and blitz them into a fine powder. Add the dairy free butter, dairy free milk and maple syrup to the processor and blitz them until everything comes together. Add the icing sugar to the processor and blitz into a thick icing sugar


  5. 5.

    Take the cakes out of the oven, transfer them to a cooling rack and let them cool down to room temperature. Spread half the icing on one cake, sandwich them together and then use the remaining icing on top. Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste.

    Cut the cake into 8 slices and serve immediately with a cup of tea