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–+ servings
Gingerbread Layer Cake

Delicious Gingerbread Layer Cake with Cranberry Chia Jam

This Vegan Gingerbread Layer Cake combines seasonal spices and tart cranberry chia jam for a delightful dessert experience perfect for the holidays.
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Prep Time 1 hour
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Teff Flour Can substitute with buckwheat flour.
  • 2 teaspoons Ground Ginger Adjust based on preference.
  • 1 teaspoon Ground Cinnamon Adjust based on preference.
  • 1/2 teaspoon Ground Cloves
  • 1 tablespoon Baking Powder
  • 1/2 cup Coconut Oil Can swap with vegan butter.
  • 1 cup Apple Sauce Acts as a natural sweetener.
  • 1/4 cup Maple Syrup Or adjust with agave syrup.
For the Cranberry Chia Jam
  • 2 cups Cranberries Fresh or frozen.
  • 1/4 cup Maple Syrup Can substitute with agave.
  • 2 tablespoons Chia Seeds Thickening agent.
  • 1 tablespoon Lemon Juice Brightens flavor.
For the Cashew Frosting
  • 1 cup Soaked Cashews Soak for smoother texture.
  • 1/4 cup Coconut Milk Use full-fat for best results.
  • 1/4 cup Maple Syrup Adjust based on taste.
  • 1 teaspoon Vanilla Extract
Optional Decorations
  • Seasonal Fruits (like pomegranate or pears) Use fruits in season.
  • Nuts (like pecans or walnuts) For added texture.
  • Extra Cranberry Chia Jam For drizzling.

Equipment

  • mixing bowls
  • spatula
  • saucepan
  • electric mixer
  • Oven
  • Cake Pans

Method
 

Prepare the Cranberry Chia Jam
  1. Combine cranberries and maple syrup in a saucepan over medium heat. Stir for about 10 minutes until cranberries burst and thickens. Mix in chia seeds and lemon juice, stir for another minute, and let cool before refrigerating overnight.
Mix Dry Ingredients
  1. In a large mixing bowl, combine teff flour, ground ginger, ground cinnamon, cloves, and baking powder. Whisk until well integrated.
Combine Wet Ingredients
  1. In a separate bowl, mix apple sauce, melted coconut oil, and maple syrup until smooth. Use a whisk or electric mixer for about 2 minutes.
Combine Mixtures
  1. Pour the wet mixture into the dry ingredients. Gently fold together until just combined, avoiding overmixing.
Bake the Cake
  1. Preheat oven to 350°F (175°C). Prepare cake pans by greasing and lining with parchment paper. Divide batter and smooth tops. Bake for 25-30 minutes or until toothpick comes out clean.
Cool and Assemble
  1. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Layer one cake on a plate, spread cranberry chia jam, and place second cake on top.
Frost the Cake
  1. Blend soaked cashews, coconut milk, maple syrup, and vanilla extract until creamy. Frost the top and sides of the assembled cake.
Decorate
  1. Top with seasonal fruits, sprinkle with nuts, and drizzle extra cranberry chia jam. Serve with spiced herbal tea.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 15gVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

This gingerbread layer cake isn’t just a treat; it’s an experience waiting to be shared. Adjust spice levels to personal preferences.

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