Simple, moist and gluten-free spice cake. Perfect for the pre-Christmas vegan coffee party and ideal with a cup of punch. lactose-free, oil-reduced, gluten-free.
FOR THE CAKE Preheat oven to 180 °C convection (200 °C upper-lower heat) and line a loaf pan with baking paper or grease with a little coconut oil.
Add gluten-free flour blend, oat flour, almond flour, raw cane sugar, cocoa powder, bourbon vanilla, gingerbread spice, and baking powder to a large baking bowl and whisk until everything is well combined and any small lumps have dissolved. Now add the liquid ingredients, plant milk applesauce and coconut oil and continue mixing until a smooth and compact dough is formed.
150 g gluten free flour mix, 100 g Oat flour gluten free, 50 g Almond flour, 150 g Cane sugar, 33 g Cocoa powder, ¼ tbspn Bourbon vanilla, 2 tbspn Gingerbread spice, 3 tbspn Baking powder, 250 ml Plant milk, 100 g Applesauce, 50 g Coconut oil
NOTE: Gluten-free doughs are slightly more compact and not as liquid as gluten-containing doughs. Please do not get confused here.
Pour the dough into the loaf pan, smooth it out and put it in the oven. Bake for 50-60 minutes and test with a wooden stick if the cake is cooked through. When the wooden stick comes out clean, then the cake is ready.
FOR THE FROSTING Sift powdered sugar into a bowl, add vegetable milk and mix well. Dose vegetable milk very carefully, the frosting can quickly become too liquid. Pour over cooled cake, let set briefly, cut into pieces and enjoy!