Lactose free

Sticky Gingerbread Cake with Orange Plant-Based Alternative to Yogurt Drizzle

50 mins


Serves 8

  • For the cake:
  • 300ml Alpro Almond Original drink
  • ½ tbsp apple cider vinegar
  • 300g plain flour
  • 200g soft brown sugar
  • 3 tsp ground ginger
  • 2 tsp baking powder
  • 150g stem ginger (drained weight)
  • 3 tbsp melted plant-based spread
  • Handful of dark chocolate chips
  • For the drizzle:
  • 140g icing sugar
  • 2 tbsp Alpro Plain plant-based alternative to yogurt
  • Zest of 1 orange


Step 1

Preheat the oven to 180°C, line a 20cm cake tin and place aside for later.

Step 2

To start, mix together the Alpro Almond Original drink and apple cider vinegar in a small bowl until smooth. Leave to one side for at least 30 minutes to thicken.

Step 3

Once this mixture has thickened, make the batter. In a large mixing bowl, mix together the flour, soft brown sugar, ground ginger and baking powder until there are no lumps.

Step 4

Roughly chop a handful of the stem ginger and stir it through the batter, along with the previously prepared Alpro Almond Original drink and apple cider vinegar mixture, melted plant-based spread and dark chocolate chips.

Step 5

Pour the batter into a lined cake tin and bake in the oven for 40-50 minutes until cooked through but still a little fudgy. Once cooked, remove from the oven and leave to cool a little.

Step 6

To make the orange drizzle, mix together the icing sugar, Alpro Plain plant-based alternative to yogurt and orange zest until smooth.

Step 7

Once the cake is cooled, drizzle the icing over the top of the cake before serving.