Monday, 1 October 2018

GBBO Week 5 - Gingerbread Loaf Cake with Ginger Buttercream Frosting

SPICE WEEK - I really wanted to have a try at making all of the bakes they made but all I had time for was a cake. I thought a Gingerbread Loaf was quite fitting as Autumn is upon us and the next few months will be filled with Gingerbread men galore! 

This loaf cake is so easy to make and the buttercream is honestly so delicious if I must say - although I am still improving my piping techniques!


Prep: 10 mins
Cook: 25 mins
Serves: 6 (8 if you slice more thinly)


240g Spelt Flour
50g Coconut Sugar
1 tbsp Baking Powder
1 tbsp Bicarbonate Soda
2 tsp Ginger
1 tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Ground Cloves
Pinch Salt
270g Apple PureƩ
80ml Coconut Oil
5 tbsp Maple Syrup
1½  tbspApple Cider Vinegar
240g Dairy Free Butter at room temperature
100g Icing Sugar - or too desired sweetness
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Grated Ginger


1. Preheat oven to 350°F/180℃. Line and grease a loaf pan.
2. Mix together all dry ingredients in a bowl. In a separate bowl mix together all wet ingredients and pour over dry.
3. Pour cake mix into loaf pan and bake for 25-30 minutes until a knife comes out clean.
4. Whilst the cake is in the oven make your buttercream frosting. Using a hand whisk (or some good elbow grease) whisk the butter until light in colour and fluffy.
5, Gradually add the sugar until well combined and the mixture has soft peaks.If it falls off spoon too easily then add more sugar. Then add the vanilla extract, the cinnamon and the grated ginger. Pipe or spread when cake has cooled and then store in fridge to firm up a bit. 30 minutes before serving take cake out of fridge to soften up a bit. Enjoy!



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