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Ginger Snap Cake - Vegan Recipe

November 16, 2017

 

If there's one thing I dislike, it's decorating. Yes, it's beautiful and satisfying if it turns out the way you want it to, but it's not my skill set;  so 9 out of 10 times, I'm going to be dissatisfied. However, this one (thank the gods) turned out fairly well! Whether you're a master decorator or just a lover of cake, try out this fantastically rich (and vegan, but not on purpose) ginger snap cake! 

 

Ginger Snap Cake 

“The final evolution of the ginger snap cookie!”

 

Prep Time: 1 hour                                             Total Time: 3 hours                                           Servings: 16 servings   

 

Ingredients               

 

 

Ginger Snap Cake ​​

  • 1/2 cup coconut oil 

  • 1.3 cup dark brown sugar 

  • 1.3 cup molasses

  • 2 tablespoons flax seed

  • 5 tablespoons water

  • 1 tablespoon vanilla extract

  • 1 teaspoon salt

  • 4 teaspoons ground ginger

  • 3 teaspoons cinnamon

  • 1 teaspoon ground cloves

  • 1/2 cup water

  • 2 cups zucchini (shredded)

  • 1 teaspoon baking soda

  • 1.5 cup whole wheat flour

  • 1.5 cup enriched all-purpose flour

 

Anise Buttercream ​​

  • 1/4 cup coconut oil (firm)

  • 2 cups confectioners sugar 

  • 1/2 teaspoon anise extract 

  • Pinch of salt 

Bourbon Caramel  

  • 1 cup brown sugar

  • 1/4 cup coconut oil (firm)

  • 1 tablespoon bourbon 

  • 1/4 teaspoon salt 

Directions

 

1. In a stand mixer, cream coconut oil, brown sugar, and molasses for 4 minutes.

2. Meanwhile, in a small bowl, combine flax seed and water. Let sit for 5 minutes.

3. To the mixer, add flax seeds, vanilla extract, salt, ginger, cinnamon, and cloves.

4. In a measuring cup, combine coconut milk powder and water.

5. Add the coconut milk and shredded zucchini to the batter and mix until combined.

6. Finally, add whole-wheat flour and enriched all-purpose flour.

7. Mix until just combined.Lightly grease a loaf pan and pour batter ¾ to the top. Bake at 350° Fahrenheit for 1 hour until an inserted knife comes out clean.

8. Allow to cool completely before frosting.

9. For the icing, beat together the coconut oil and confectioners sugar until stiff. Add the remaining ingredients. Note: ensure cake is completely cooled before icing as coconut oil based icing is very temperamental to heat.

10. For the bourbon sauce, in a small saucepot, combine all ingredients and boil for 4 minutes.

 

Notes

  *Substitute a coconut icing for another exceptional treat!

  

Nutrition Information                                       %Daily Value       

  Serving Size: 1 Serving                                                                                  *Based on a 2000 calorie diet 

Calories: 422                                     Added Sugars: 61g                 Vitamin A                                           0%

Total Fat:                                                                       14g                 Vitamin B6                                        17%

    Saturated Fat:                                                          12g                 Vitamin B12                                        0%

Cholesterol:                                                                0mg                 Vitamin C                                           3%

Sodium:                                                                   281mg                 Vitamin D                                           0%

Potassium:                                                              481mg                 Iron                                                    27%

Total Carbohydrates:                                                 75g                 Calcium                                               9%

    Dietary Fiber:                                                             1g                Riboflavin                                             6%

Protein:                                                                           2g                Folate                                                 10%

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