Layered Gingerbread Christmas Cake
Normally, I make more cookies than I can count during the holidays (I still am!) but I decided to switch it up this year and make this fun cake. It’s festive, yet sweet and simple. I saw a similarly decorated one on Pinterest, and wanted to veganize it instantly. I hope you love gingerbread as much as I do, because this cake deserves to be on your holiday table.
The gingerbread flavor in this cake is exotic yet comforting, and pairs delightfully with the cream cheese frosting. Your friends and family will be so impressed, and they’ll never know how simple it was.
What are you baking this holiday season? Are you making any Veggie Passport recipes? Tell me in the comments and tag me on Instagram!
¾ cup vegan butter, room temperature
1 cup packed brown sugar
¾ cup molasses
1 tsp vanilla
Replacement for 3 eggs (like flax or Bob’s Red Mill)
2¾ cups flour
2½ tsp ginger
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp cardamom
½ tsp salt
¾ cup unsweetened non-dairy milk
¼ cup water
CREAM CHEESE FROSTING
8 oz. vegan cream cheese
¾ cup vegan butter, at room temperature
4 cups powdered sugar
1 cup vegan white chocolate chips, melted
Green plant-based food coloring
Prepare three 9-inch cake pans by greasing the bottoms, placing parchment paper circles in the bottoms and greasing the sides. Preheat oven to 350 degrees F.
In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
Add the molasses and vanilla and mix until well combined, scraping down the sides of the bowl as needed to make sure the molasses gets incorporated.
Add the egg replacements a little at a time, mixing until combined after each. Scrape down the sides of the bowl as you go to be sure all ingredients are mixed in.
Sift and combine the dry ingredients in a separate bowl, and combine the milk and water in a small measuring cup.
Add half the dry ingredients to the batter and mix thoroughly. Add the milk and mix until well combined (the batter may look a little curdled). Add the remaining dry ingredients and mix until the batter looks smooth and does not look curdled anymore. Scrape down the sides of the bowl to be sure all ingredients are well incorporated.
Divide the batter evenly between the cake pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs. Make sure that all three pans are on the same shelf in the oven so they all bake evenly.
Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
To make the frosting, add the cream cheese and butter to a large bowl and beat until well combined.
Slowly sift in powdered sugar and beat until smooth and fluffy.
Add about a tbsp of your icing to the center of your serving plate, to secure your cake in place.
Place the first layer of cake on your serving plate, flat side down. Using an offset spatula, spread about 1 cup of frosting evenly onto the cake layer.
Add the second layer of cake flat side up and another cup of frosting. Spread evenly.
Add the final layer of cake on top, flat side up.
Use the remaining frosting to fill in any gaps in the sides. With your offset spatula, spread a thin layer all the way around the edges of your cake. I like the “naked” look of the cake, which allows the layers to peek through, but you should also have enough frosting if you want to fully cover everything.
Refrigerate your cake until ready to serve.
To assemble the trees, line a baking sheet with wax paper. Place about six or seven pretzel sticks on the tray.
Add food coloring to the melted white chocolate to get your desired color green. Spoon the chocolate into a piping bag, and start to zig zag back and forth over the top of the pretzel. Make a rustic triangular tree shape from here. Place the tray in the freezer to set for at least 20 minutes.
When ready to serve your cake, carefully press your trees into your cake.
Slice and enjoy!