Gingerbread Cake

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Once Upon A Chef.

Warm gingerbread cake topped with a delicious sweet, nut-flavored frosting. Perfect for the holiday season. This plant-based recipe is made with fresh cashew butter and almond milk made in the NutraMilk and the classic gingerbread ingredients for a subtle spiced flavor.

Check our all the nutritional benefits of fresh cashew butter and almond milk.

INGREDIENTS

For cake

• 1-1/2 cups all-purpose flour (gluten-free option)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 4 tbsp. vegan or regular unsalted butter, melted
• 2/3 cup packed dark brown sugar
• 2/3 cup mild-flavored molasses
• ¼ cup almond butter or cashew butter made with the NutraMilk
• 2/3 cup boiling water
• 1 large egg (substitute of flax egg if vegan)

For frosting

• ¾ cup almond milk made with the NutraMilk
• 2 tbsp. cornstarch
• 5 ½ tbsp. granulated sweetener of choice
• ½ cup cashew butter made with the NutraMilk

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
• In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

• Start by making cashew butter.
• Place cashews and salt in the NutraMilk container.
• Press Butter cycle, set for 5-6 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.

• Place all ingredients (except cashew butter) in a sauce pan, whisk until there are no clumps ad bring to a boil until the consistency is thick.
• Pour this mixture into the NutraMilk along with cashew butter and ¨Mix¨ until well-combines and smooth.

• Spread frosting onto cake evenly and place cake into freezer for about 1 ½- 2 hours or leave in the refrigerator overnight. Slice and Enjoy!