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Gingerbread Cake

For the Cake:
 2 eggs OR (can replace with Egg replacer - For one whole egg, add 1 teaspoon of Orgran No Egg™ to 2 tablespoons of water. In place of egg whites, add 2 teaspoons of Orgran No Egg™ with 1 tablespoon of water. (If recipe calls for stiffly beaten egg whites, mix Orgran No Egg™ and water until stiff)
 1 cup oil
 1 cup Golden syrup
 1 cup sugar
 1 ½ tsp ground ginger
 1 ½ tsp ground cinnamon
 ½ tsp cloves
 1 tsp salt
 2 tsp baking soda
 1 cup boiling water
 3 cups all-purpose flour (can replace with gluten-free)
For the Frosting:
 175 g Dairy Free Down Under cream cheese softened
 40 g dairy free butter, softened
 1 cup icing sugar sifted
 1 tsp vanilla bean essence
1

Pre-heat your oven to 180C.

2

Grease your baking dish with non-dairy butter.

3

In a mixing bowl, beat the eggs (egg replacer) unity frothy. Add the oil, golden syrup, sugar, ginger, cinnamon, cloves, and salt and beat slowly to combine.

4

Dissolve the baking soda in boiling water in a separate bowl and pour it into the golden syrup mixture.

5

Slowly mix the flour into the mixture.

6

Pour the mixture into your prepared (grease dish before with non-dairy butter) baking dish.

7

Bake cake for 30-40 minutes, or when a knife comes out clean.

8

Let the cake cool before cutting. Slice the cake horizontal to make two cakes and spread the cream mixture on the cut side.

9

Then place the two halves together. Ice the cake all over with the cream mixture and decorate.