Sticky Gingerbread Cake with Orange Plant-Based Alternative to Yogurt Drizzle
Baking
Almond
Desserts
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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
Ingredients
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
Preparation
1
Preheat the oven to 180°C, line a 20cm cake tin and place aside for later.
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.
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.
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.
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.
6
To make the orange drizzle, mix together the icing sugar, Alpro Plain plant-based alternative to yogurt and orange zest until smooth.
7
Once the cake is cooled, drizzle the icing over the top of the cake before serving.
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