Gingerbread Brownie Cake with Tonka Bean, Vanilla Frosting
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Yay finally my very first cake recipe after a very long time. Honestly I did nearly not bake anything for months. There just wasn’t any time and then I have to admit that I also was way to lazy. A lot of my baking tools also didn’t move with us from Sweden to Germany, mainly because I knew I could either get it here cheap or lend it from my mom or grandma.
But with Christmas so close and a lot of family birthdays I took the opportunity of my step moms birthday and came up with a wintery cake recipe. As usual vegan, not very healthy but very yummi and simple.
For the Gingerbread Brownie Cake you need
- 350 gr white flour like spelt or wheat
- 250 gr brown organic sugar
- 100 gr cacao
- a pinch of salt
- 1 tsp baking powder
- 1 tsp natron
- 2 tsp gingerbread spice
- 100 ml neutral oil like sunflower seed oil
- 400 ml plant milk ( I used oat)
- 2 tbsp apple cider vinegar
Mix first the dry ingredients in a bowl, then add all the wet ingredients and mix for about 3-5 min to a smooth dough. Put a baking sheet on a baking tray and spread the dough evenly. Bake the cake for 30 min on 180 °C. Let it cool down then use a cake ring to cut out the cake layers. I used a diameter of 17 cm for the cake ring.
Tonka bean, Vanilla Frosting
- 250 gr vegan margarine
- 400 gr powdered sugar
- 1 tbsp plant milk
- 10 drops organic vanilla extract ( I used this one by Taoasis )
- 10 drops organic tonka bean extract ( I used this one by Taoasis)
Take a bowl, add the margarine to it and beat it with a hand mixer for ca 3-5 min or until it has loosen a bit of its colour. Then add the remaining ingredients and beat until you have a fluffy “buttercream”.
Now assamble the layers. Make sure to save about half of the buttercream for the final outer layer. When done you can decorate ( I added even coconut flakes on top ) it like you wish and of course enjoy it!