Vegan Gingernut Cake BOSHTV

Gingernut Cake

  • Simple
  • 0:45 m
  • 18 ingredients

Cake, wonderful cake. It's not that healthy but every now and again, it's a must! If you like ginger nut biscuits, which, let's face it, you probably do, you're gonna LOVE this! A cup of tea is (obviously) essential when you have your first slice of this.

Serves: 8

Ingredients

For the cake

  • 180g plain flour
  • 180g whole wheat flour (or more plain flour)
  • 100g light brown sugar
  • 200g white sugar
  • 1 tsp salt
  • ½ tbsp ground ginger
  • 4 tsp baking powder
  • 140ml melted coconut oil
  • 2 ripe bananas
  • 250ml plant-based milk
  • 6 ginger nut biscuits

For the icing

  • 50g ginger nut biscuits
  • 60g plant-based butter
  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • ½ tbsp ground ginger
  • 450g icing sugar

For decorating

  • 6 ginger nut biscuits
  • Handful cacao nibs or chocolate chips (optional)

Before you start

Preheat oven to 180˚C, fan setting | 20cm cake tin greased & lined with baking paper | 2 mixing bowls

Step 1

Prepare the dry and wet ingredients

  • Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine
  • In the second bowl, mash the banana
  • Pour the melted coconut oil and plant based milk into the bowl 

Ingredients

  • 180g plain flour
  • 180g whole wheat flour (or more plain flour)
  • 100g light brown sugar
  • 200g white sugar
  • 1 tsp salt
  • ½ tbsp ground ginger
  • 4 tsp baking powder
  • 140ml melted coconut oil
  • 2 ripe bananas
  • 250ml plant-based milk

Step 2

Finish the cake batter and bake

  • Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine
  • Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture
  • Transfer the mixture into the cake tin, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean

Ingredients

  • 6 ginger nut biscuits

Step 3

Whilst the cake is baking, make the frosting

  • Put the remaining ginger nut biscuits in a food processor and blitz them into a fine powder
  • Add the dairy-free butter, dairy-free milk and maple syrup to the processor and blitz them until everything comes together
  • Add the icing sugar and ground ginger to the processor and blitz into a thick frosting consistency

Ingredients

  • 50g ginger nut biscuits
  • 60g plant-based butter
  • 2 tbsp plant-based milk
  • 1 tbsp maple syrup
  • ½ tbsp ground ginger
  • 450g icing sugar

Step 4

Assemble and serve

  • Take the cake out of the oven, transfer them to a cooling rack and let them cool down to room temperature
  • Cut the rounded top off one of the cakes and spread or pipe half the icing on top
  • Put the second cake on top of the first and repeat the spreading stage until all the frosting has been used
  • Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste along with a sprinkling of cacao nibs or chocolate chips, if you like
  • Cut the cake into 8 slices and serve immediately with a cup of tea

Ingredients

  • 6 ginger nut biscuits
  • Handful cacao nibs or chocolate chips (optional)