Easy Gingerbread Snack Cake

This easy gingerbread snack cake comes together in just one bowl and is perfect for last minute get-togethers over the holiday period. With a moist, dense texture filled with warming spices and a sweet and creamy vegan cream cheese frosting.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 160kcal

Author Sally

Ingredients

½ cup dark brown sugar
¼ cup golden syrup
½ cup canola oil
1 teaspoon vanilla
1 ¾ cups plain flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 teaspoons baking powder
1 cup almond milk
½ batch of vegan cream cheese frosting

Instructions

Preheat the oven to 180°C and grease and line a square 9x9 inch (23x23 cm) cake pan.
In a small bowl or mug, heat up the dairy free milk in the microwave until just warm.
In a large mixing bowl, add the dark brown sugar, golden syrup, oil and vanilla and the warmed milk and whisk to mix everything together until combined.
Sift in your dry ingredients directly into the bowl with the wet and whisk together gently until just combined or use a spatula to mix through. The batter will be quite thin. Pour this into your prepared cake pan and place in the oven for 25 minutes or until a skewer when inserted comes out clean.
Remove the cake from the pan and let cool completely on a wire rack before icing. Make your vegan cream cheese frosting if using and generously slather over the top of the cake with a knife before finishing with a light dusting of extra ground cinnamon. Slice into squares and enjoy!

Notes

Nutritional information calculated for cake only, not including cream cheese frosting.

Nutrition