Vegan Reindeer Gingerbread Cake

• Produce

  • 2 1/2 tsp Ginger, ground

• Refrigerated

  • 1/3 cup Almond milk, unsweetened

• Canned Goods

  • 1 cup Applesauce, unsweetened
  • 1 can Coconut cream, refrigerated

• Condiments

  • 1/4 cup Maple syrup
  • 5/16 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 Dark chocolate
  • 1/4 cup Icing sugar
  • 1/4 tsp Nutmeg
  • 1 2/3 cups Oat flour
  • 1 Pinch Of nutmeg and cloves
  • 1/3 cup Quinoa flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Ingredients

  • 1 Frosting:

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 Cake

• Desserts

  • 1 Candy, round red

• Other

  • ASSEMBLY
  • Decorative ribbon
  • Paper cut-out antlers and ears
  • toothpicks or skewers

Found on radiantrachels.com

Description

Ingredients

• CAKE
• 1 cup unsweetened applesauce
• ¼ cup vegetable oil
• ¼ cup maple syrup
• ¼ cup molasses
• ⅓ cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1⅔ cups oat flour
• ⅓ cup quinoa flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp sea salt
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• FROSTING
• 1 can coconut cream, refrigerated overnight
• ¼ cup icing sugar
• 1 tbsp molasses
• ½ tsp cinnamon
• ½ tsp ground ginger
• Pinch each of nutmeg and cloves
• ASSEMBLY
• Melted dark chocolate
• Paper cut-out antlers and ears
• Toothpicks or skewers
• 1 round red candy
• Decorative ribbon

Directions

• CAKE: Preheat oven to 375⁰F and line the bottom and sides of two 6-inch round cake pans with parchment paper. Set aside.
• In a large mixing bowl, whisk together all the wet ingredients for the cake. Then add all the dry ingredients and mix until combined; you may need to switch to a spatula.
• Divide the cake batter evenly between the two lined pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes before transferring the cake from the pan to a cooling rack. Cool cake layers completely before frosting.
• FROSTING: Scoop the hardened coconut cream from the can and use a stand or hand held electric mixer to whip the cream to stiff peaks. Add the icing sugar and whisk until smooth and evenly incorporated.
• Add the molasses and spices to the whipped coconut cream and whisk until evenly incorporated.
• ASSEMBLY: On a wax or parchment paper-lined cookie sheet, draw two eyes with the dark chocolate. Freeze until solid.
• Frost the top of one cake layer with about ⅓ cup of frosting. Stack the second cake layer upside down then cover the entire cake with the rest of the frosting.
• Tape toothpicks or skewers to the back of the paper antlers and ears and poke them onto the top of the cake. Press the solidified chocolate eyes and red candy onto the front of the cake to make the face. Wrap a long strip of decorative ribbon around the bottom of the cake for the collar.