Baking Almond Desserts

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

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

Ingredients

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

Preparation

  • 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.

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