If there’s one cake that encompasses the Christmas season for me, it’s this Sticky Gingerbread Cake. Deep flavours of ginger, nutmeg and molasses are whipped up to make this fluffy cake, before being topped with a sweet, sticky orange and lemon icing. Spicy, rich and indulgent- Merry Christmas!
You’ll find that this cake has layers of flavours, making it the perfect festive treat served with mulled wine or even a cup of tea!
Christmas baking couldn’t get more simple- simply mix the dry ingredients in one bowl and whisk the wet ingredients in another, then stir together just before baking. This keeps the raising agents deactivated until it hits the oven, ensuring a fluffy cake once baked. I use a 2″ deep baking dish for this, expect a little rise for the perfect squares of cake.
So delighted to share one of my favourite festive recipes with you.
Makes 1 batch, aprox 12 squares
Ingredients
150g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp ground ginger
1 tsp ground nutmeg
1 tsp mixed spice
1 tsp cinnamon
50ml Provamel almond milk
120ml sunflower oil
2 rounded tbsp molasses or black treacle
2 rounded tbsp golden syrup
2 tbsp vanilla soya yoghurt
For the St. Clement’s Drizzle:
5 tbsp icing sugar
Zest of 1 unwaxed orange
Juice of 1/2 unwaxed lemon
Method
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