Simple, juicy and full of winter spices? Yes you can with this recipe for a magical vegan spice cake. Fluffy and moist inside, topped with a heavenly icing. Simply to melt away.
Preheat oven to 180 degrees (convection) or 200 degrees (top-bottom heat) and grease a loaf pan with a little oil and dust with cocoa powder (optional).
Pour the vegetable milk and apple cider vinegar into a large baking bowl and whisk together. Add the baking soda and stir. The liquid should now foam slightly. Now slowly stir in the liquid margarine (or tasteless oil).
250 ml Plant milk, ½ tbspn Baking soda, 1 tbspn Apple cider vinegar, 150 g Margarine melted
Tip: For the Oil reduced variant instead of 150ml oil, use 80g apple pulp and 70ml oil
Place a sieve over the bowl, add flour, almond flour, cane sugar, cocoa, baking powder, vanilla and salt and continue to stir until everything is combined into a uniform dough. Stir in gingerbread spice until well combined. The dough should be leciht to put in the baking dish, if it is too firm, add a little vegetable milk.
200 g Flour, 100 g Almond flour, 150 g Cane sugar, 33 g Cocoa, ½ tbspn Baking powder, 1 tbspn Bourbon vanilla, ½ tbspn Sea salt, 2 tbspn Gingerbread spice
Pour batter into loaf pan, smooth out and place in oven. Bake for 50-60 minutes and test with a wooden stick if the cake is already done. When the wooden stick comes out clean, then the cake is ready. Remove from oven and let cool completely (preferably an hour).
FOR THE FROSTING
Sift powdered sugar into a bowl, add melted margarine and vegetable milk and mix well. The consistency should be creamy but still liquid so that it can be easily poured over the cake. If in doubt, add a little more vegetable milk.
56 g vegan margarine, 150 g Powdered sugar, A splash of almond milk or other plant milk
Pour over cooled cake, let set briefly, cut into pieces and enjoy!
Tip: After decorating the cake, leave it to infuse for a few hours, preferably overnight, which makes it taste even better.