Gingerbread Christmas Cake (vegan)

If, like me, you are a lover of all things gingerbread, and not much of a fan of the classic Christmas Cake then this alternative is definitely a must have this Christmas. I mean even if you love Christmas Cake you are going to love this moist, fluffy, indulgent masterpiece which will wow your friends and family!

Ingredients (one small two tier cake*):

- 150g plain flour

- 2 tsp baking powder

- 100g light brown sugar

- 3/4 tbsp cinnamon

- 1 tbsp ginger

- 1 tsp nutmeg

- 165ml almond milk

- 75g vegan butter, melted

- 3/4 tbsp cider vinegar

- 3/4 tsp vanilla bean extract

Method:

1. Preheat oven to 160C. Grease two mini springform cake tins (4in*) or line with parchment paper.

2. In a large bowl mix together the milk, butter, vinegar and vanilla extract until combined.

3. Add the remaining dry ingredients and mix together to form a creamy batter.

4. Divide into your two cake tins and cook in the oven for around 20 minutes until a skewer comes out clean.

5. Allow to cool completely before icing. I used Betty Crocker instant Vanilla Frosting which is vegan friendly - alternatively you could make your own!

*For a larger "normal sized" cake, double the recipe and use 8in cake pans! (I made a small one as I live with someone who doesn't eat cake!)

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