Vegan Gingerbread Cake with Maple Cinnamon Glaze
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
- 1 sweet potato, peeled and cubed to make 3/4 cup of puree
- ¾ cup of almond flour
- ½ cup plus 1 tbsp of whole wheat flour (can sub gluten free flour)
- ¾ cup of brown sugar (can sub coconut sugar)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp of ground ginger
- 1 tsp of cinnamon
- 1 tsp cardamom
- ½ tsp clove
- 1/8 tsp nutmeg
- ½ tsp of salt
- 1 cup of plant milk (almond, oat or soy)
For the icing:
- ¾ cup of icing sugar
- 1–2 tbsp of maple syrup
- 1/4 tsp of cinnamon
- 1 tbsp of plant milk
Instructions
- Preheat the oven to 425F. Grease and line 9-inch round cake tin with parchment paper.
- Boil the sweet potato until soft in a small saucepan over medium high heat. Alternatively, you can steam them in a steamer until they are very soft. Puree potato in a food processor. There should be about ¾ cup of puree.
- Add all the other cake ingredients to the food processor and blend until it is a smooth mixture.
- Pour the mixture into the cake tin. Tap tin several times on a hard surface to remove any air bubbles. Place in the oven and bake for 30-35 minutes or until it feels firm, golden brown on top and when inserted a toothpick comes out clean. Remove from oven and let cool.
- Meanwhile, in a bowl combine icing ingredients. Stir until a creamy icing forms with no lumps of sugar. Pour over cooled cake.