Gluten-free Christmas layer cake
Gluten-free Christmas layer cake
Gluten-free and vegan, this is the perfect winter treat! Delight your guests with this gingerbread-flavoured layer cake!
Ingredients
- Gluten-free gingerbread
100 g dairy-free baking margarine
1,25 dl gluten-free, unflavoured oatmeal or oatmeal cream
150 g / a little over 1 dl of light syrup or dark syrup. You can also use half light and half dark syrup
210 g / approx. 3 dl Virtasalmen Viljatuote's gluten-free dark flour mix
2tspgingerbread spice
1,5tspground cardamom
0,5 tl salt
- Christmas layer cake
150 g dairy-free margarine
35 g / approx. ½ dl brown sugar
140 g / approx. 1 dl light syrup
2 dl gluten-free oat drink
210 g / approx. 3 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
45 g / approx. 1 dl almond flour
2tspgingerbread spice
1tspCeylon cinnamon
1tspbaking soda
0,5 tl salt
- For decoration
2 dl strawberry jam spiced with 0,5 tsp Ceylon cinnamon and 0,25 tsp vanilla powder.
n. 1,5 dl gluten-free oatmeal (measure before foaming)
Gluten-free gingerbread
Preparation
- First, prepare the gluten-free gingerbread cookies to be placed between the cake and as decorations.
- Gingerbread
- Melt the margarine and add the syrup. Allow the mixture to cool. Mix the dry ingredients together. Mix the cooled margarine-syrup mixture into the dry ingredients and finally add the oat cream. Mix the dough until smooth and allow to set in the refrigerator for at least 30 minutes.
- Preheat the oven to 200 degrees.
- Flour the base with Gluten-free all-purpose flour mix and roll the gingerbread dough into a disk. Take a mould and bake at 200°C for about 6-8 minutes or until the gingerbread is coloured and firm. The longer you bake, the crispier the gingerbread will be. However, be careful not to burn the edges of the gingerbread.
- With this recipe, you get more gingerbread than you need for the cake. The gingerbread dough will keep well covered in the fridge for about 3 days.
- Layer cake
- Preheat the oven to 175°C and line a baking tray with baking paper. You can use a rectangular baking dish or a loose baking dish. I used a 28 cm x 18 cm baking pan.
- Melt the margarine, and add the brown sugar, syrup and oat drink. Allow to bubble for a minute over low heat. Cool the mixture. Mix the dry ingredients together. Mix the cooled margarine mixture with the dry ingredients and pour the batter into the pan.
- Bake the cake in the middle of the oven for 20 minutes, or until a cake tester comes out clean.
- When the cake has cooled, cut it into two pieces. The cake will be small and tall.
- Stir the spices into the strawberry jam and whip the oatmeal. Spread the spiced strawberry jam over the cake base. Crumble a few gingerbread cookies over the strawberry jam, and spread a thick layer of oatmeal.
- Put another layer on top, spread strawberry jam, crumble gingerbread and decorate with oatmeal snowflakes on top of the cake.
- Decorate the cake with gingerbread.
- Gluten-free Christmas layer cake is at its best when it has had a day in the fridge. In this case, you should decorate the top (or the whole cake) just before serving.
Tiina Strandberg | My Berry Forest
Gluten Free Coarse Rice Flour, 3 kg 