Winter Wonderland Gingerbread Cake

Imagine this luscious moist winter wonderland gingerbread cake loaded up with cream cheese icing and a hot cup of vegan hot chocolate on a cold snowy winter night. This cake is a dream come true!

WINTER WONDERLAND GINGERBREAD CAKE [VEGAN]

INGREDIENTS

FOR THE GINGERBREAD COOKIE DOUGH:

• 3 cups of all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of vegan butter
• 1/2 cup of packed light brown sugar
• 2/3 cup of molasses
• 1 tablespoon of ground flax seeds
• 2 tablespoons of hot water
• 1 teaspoon of vanilla extract

FOR THE GINGERBREAD CAKE:

• 1 stick of vegan butter
• 1 cup of light brown sugar
• 1 tablespoon of ground flax seeds
• 3 tablespoons of warm water
• 1 cup hot water
• 1 1/4 cup molasses
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1 and 1/2 teaspoon ground cinnamon
• 2 and 1/2 cups of all purpose flour
• 2 tablespoons of natural unsweetened cocoa powder

FOR THE VEGAN CREAM CHEESE ICING:

• 2 cups of vegan cream cheese
• 1 stick of vegan butter
• 2 cups of confectioner’s sugar
• 1 teaspoon of vanilla extract

PREPARATION

FOR THE GINGERBREAD COOKIE DOUGH:

• Combine ground flax seed with hot water and whisk smooth.
• Let stand for at least 5 minutes to thicken to a paste.
• Sift the flour with the baking soda and all of the spices and the salt and pepper, set aside.
• Cream the vegan butter with the brown sugar until light and fluffy about 4-5 minutes,
• Add the molasses to the creamed butter mixture and mix well, scrape the sides of the bowl and then add the flax paste and vanilla extract.
• Add the sifted flour mixture while blending on low speed, mix until it is all incorporated evenly.
• Turn out the entire dough onto a large piece of plastic wrap.
• Wrap the dough tightly and press into a disc.
• Refrigerate for at least 3 hours, preferably overnight before rolling.
• Once out of the fridge you must re-roll this dough.
• Mash it all together and knead it back together, then RE-roll on a floured work surface until it is pliable.
• Cut your shapes, and place on a parchment lined sheet pan.
• Preheat the oven to 350° F, you will bake for approximately 12-18 minutes or until light golden brown.

FOR THE CAKE BATTER:

• Combine ground flax seed with hot water and whisk smooth.
• Let stand for at least 5 minutes to thicken to a paste.
• In the meantime, cream the softened vegan butter with the light brown sugar on medium -high speed until very light and fluffy, about 3-5 minutes.
• Scrape bowl periodically to ensure even mixing.
• Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
• Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine.
• Add the flax paste to the creaming vegan butter and sugar mixture, and mix well.
• Add 1/3 of the dry ingredients, blend well.
• Then add 1/2 of the molasses/water mixture slowly while mixing on low speed.
• Stop and scrape the bottom and sides of the bowl often.
• Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients.
• Pour the batter into prepared pans and bake immediately in preheated 350° F oven approximately 25-30 minutes or when they are springy to the touch when you gently press the centers.
• Cool the cake layers in the pan then turn out onto a cooling rack to cool the rest of the way while you prepare the cream cheese icing.

FOR THE CREAM CHEESE ICING:

• Smooth cream cheese and butter with a paddle attachment.
• Add sifted confectioners sugar, blend on low just to combine.
• Add extract then add optional vegan buttercream icing.
• Mix smooth.

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