Gingerbread house cake recipe | Ft Nãkd - The Little Blog Of Vegan

Vegan.

‘It’s beginning to look a lot like Christmas!’

I’ve had the idea of making a Gingerbread house cake for the longest time, and I am so excited to share this recipe with you.

A moist and lightly spiced ginger cake, with cocoa and ginger buttercream, decorated to look like a giant gingerbread house with vanilla buttercream details.

Absolutely delicious!

I am so excited to say this recipe is partnered with one of my favorite companies, Nãkd.

Nãkd are a company that has perfected a range of healthy, natural, vegan, gluten-free and very tasty snacks.

As their name implies, their snacks are made using healthy, natural ingredients without extras like additives and sugars. The sweetness comes from the fruit and the texture from nuts.

I’ve created this utterly delicious gingerbread cake incorporating Nãkd’s ‘Gingerbread bar’ into the filling buttercream. I wanted to demonstrate that you can incorporate your favorite naturally sweetened product into a recipe to add another dimension of deliciousness.

The Gingerbread bars gives the cake added flavour and texture, it works perfectly alongside this cake.

Check out their website for all their products, here.

This cake is perfect for the festive season which is fast approaching.

Preparation- 30 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk

-2 teaspoons of apple cider vinegar

-420g of self-raising flour

-2 teaspoons of ground ginger

-460g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the buttercream

-210g of dairy-free butter

-500g of icing sugar

-1 teaspoon of ground ginger

-3 tablespoons of cocoa powder

-2 Nãkd Gingerbread bars

-Dairy-free milk (if needed)

Extras

–Gingerbread cookies

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three 6 inch square cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, ground ginger, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.

Step 2- Divide the buttercream into 3 separate bowls.

Step 3-

– In the first bowl, add in 1 tablespoon of cocoa powder and 1/2 teaspoon of ground ginger, along with 2 Nakd Gingerbread bars (crumbled). This is for the filling.

– In the second bowl, add in 2 tablespoons of cocoa powder and 1/2 teaspoon of ground ginger. This is for the coating.

– In the third bowl, leave it plain vanilla. This is for the decoration.

Step 4- Stack and fill the cakes with the Nãkd buttercream, then crumb coat the whole cake with the darker cocoa buttercream and pop into the fridge to set.

This will take around 1 hour.

To decorate, I added leftover cocoa buttercream into a piping bag fitted with a medium patisserie tip nozzle and piped some swirls around the top edge of the cake.

Step 5- Add the white buttercream into a piping bag and pipe on the gingerbread house details, windows, stitching etc.

I topped off the cake with some mini gingerbread cookies and a dusting of snow (icing sugar).

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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