Grandma's Vegan Gingerbread Dream: A Festive, Layered Delight
Hello, fellow food adventurers! As the year winds down, I'm sharing something incredibly special – a vegan adaptation of my gran's legendary layered gingerbread cake. This isn't just any cake; it's a cherished family tradition, passed down through generations, and now, I'm thrilled to bring it to your kitchen.
My mum, the keeper of all our family recipes, has been making this cake for Christmas as long as I can remember. It's a non-negotiable part of our festive spread – a true testament to our family's love for all things sweet. Now, after some hilarious kitchen mishaps (involving some very specific "grandma" sized tablespoons!), I’ve finally perfected the vegan version of this cake. It is so good, it's become a staple in my house this Christmas - especially good for when I am feeling a little homesick, it makes me feel right at home.
A Twist on Tiramisu
Think of this cake as a gingerbread-infused tiramisu. Instead of ladyfingers, we have soft gingerbread sheets, layered with a luscious custard buttercream and a tangy cranberry jam. It’s an edible masterpiece, with five layers of pure delight! Though it may be tempting, I recommend sticking to five layers or less, as the weight can cause the buttercream to spill out.
Make-Ahead Magic
One of the best things about this cake is that you can break down the work. You can bake the gingerbread sheets two weeks ahead, make the custard buttercream five to six days before, and assemble the entire cake four days before you plan to serve it. This make-ahead ease makes it the perfect dessert for a stress-free holiday feast.
What Makes This Cake Special?
- The Gingerbread: Made with dark muscovado sugar for a rich molasses flavor and a blend of warm spices.
- The Custard Buttercream: A smooth and fluffy vegan custard, made with plant-based cream, flour, and a touch of vanilla.
- The Cranberry Layer: A tangy counterpoint to the sweetness, bringing a burst of flavour to every bite (or use your favourite sour jam).
Ingredients:
For the Gingerbread Sheets:
- 150g vegan butter block (like Violife or Naturli)
- 18g ground flax (only for gluten-free version)
- 160ml warm plant milk
- 250g dark muscovado sugar
- 1 ½ tsp baking soda
- 4 tsp ground ginger
- 3 tsp ground cinnamon
- 1 ½ tsp ground cardamom
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp fine salt
- 500g all-purpose flour (or gluten-free mix)
- 150ml Amaretto, cold chai tea, or lemon water
For the Cranberry Layer:
- 300g fresh or frozen cranberries (or sour jam)
For the Custard Buttercream:
- 500ml vegan single cream (like Oatly) or full-fat coconut milk
- 200g caster sugar
- 1 tbsp vanilla paste or extract
- 60g all-purpose flour (or gluten-free mix)
- 30g potato starch or cornstarch
- 100g vegan butter block
- ¼ tsp salt
Step-by-Step Guide:
Making the Gingerbread Sheets:
- Soften the vegan butter in a mixing bowl.
- If making gluten-free, combine flax with plant milk and set aside.
- Add muscovado sugar to the butter and whisk until fluffy.
- Add plant milk (or flax mix) and whisk until creamy.
- Sift in dry ingredients and gently combine to form a soft dough.
- Refrigerate for 3 hours.
- Preheat oven to 180°C and line baking trays with paper.
- Divide dough into five equal parts and roll each into a 20cm x 10cm rectangle.
- Bake for 18 minutes. Cool completely.
Making the Cranberry Layer:
- Simmer cranberries with two tablespoons of water until soft.
- Blend until smooth. Refrigerate until needed.
Making the Custard Buttercream:
- Heat plant cream and vanilla in a pot on low heat.
- Whisk sugar, flour, and starch in a bowl.
- Slowly add to cream while whisking constantly until it thickens.
- Cook for 5 minutes, then cool and refrigerate.
- Whip softened butter until smooth.
- Gradually add cold custard to the butter until fluffy and creamy. Refrigerate.
Assembling the Cake:
- Place a gingerbread sheet on a serving dish.
- Brush with soaking liquid and top with buttercream.
- Repeat with each layer, alternating between buttercream and cranberry jam.
- Use leftover cream to cover the top, ensuring you have soaked the top layer of the gingerbread.
- Refrigerate for 48-72 hours before serving.
- Decorate as desired and enjoy this festive treat!
Tips and Tricks:
- Spice it up: Adjust spices to your liking, or add a pinch of allspice or black pepper to the gingerbread.
- Soaking: Feel free to experiment with different soaking liquids, my mum prefers lemon water, but Amaretto or chai tea work very well.
- Sweetness: Adjust the amount of sugar to suit your taste.
- Make Ahead: This cake is perfect for preparing in stages, making your holiday baking a breeze!
I hope you will make this cake and that it will become a favourite of yours, as much as it is for me and my family. Enjoy this festive recipe and do let me know how you get on. Happy Holidays!