Gluten-free gingerbread cookie cake

DifficultyBeginner

Gluten-free gingerbread cookie cake is like a gigantic soft gingerbread cookie with yummy winter spiced strawberry jam and soft snowy vegan whipped cream. This cake is also dairy-free and egg-free.

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Gluten-free gingerbread cookie cake
Prep Time1 hrCook Time1 hrTotal Time2 hrs
Ingredients
Gluten-free gingerbread cookies
 100 g vegan butter
 150 g syrup
 2 tsp gingerbread spice
 1 ½ tsp ground cardamom
 1 tsp baking powder
 ½ tsp salt
 125 ml oat cream for cooking or other dairy-free neutral cooking cream
Gingerbread cake
 150 g vegan butter
 35 g brown sugar
 140 g syrup
 200 ml oat milk or other dairy-free gluten-free plant milk
 45 g almond flour
 1 tsp baking soda
 2 tsp gingerbread spice
 1 tsp Ceylon cinnamon
 ½ tsp salt
Decoration for cake
 200 ml strawberry jam spiced with ½ tsp Ceylon cinnamon and ¼ tsp vanilla powder
 150 ml plant-based gluten-free whipped cream, measure taken when the cream is in liquid form
Directions

GLUTEN-FREE GINGERBREAD COOKIES

Melt butter and add syrup, let cool.
Mix dry ingredients.
Add butter-syrup mixture to dry ingredients and mix in the cream.
Mix and knead until the dough is more solid.
Let the dough cool in the fridge well covered for about 30 min.
Preheat oven to 200 C / 392 F. Line a baking sheet with parchment paper.
Flour your baking surface with a light gluten-free flour.
Roll the dough thin and take heart shaped cookies or any shape you like.
Bake in the oven for about 5-8 minutes or until brown and not too soft.

GINGERBREAD CAKE

Preheat oven to 175 C / 347 F. Line a baking pan with parchment paper. I use a rectangle-shaped pan 28 cm x 18 cm / 11 x 7 inches and also a round springform pan would work.
Melt butter and add sugar, syrup, and milk. Let simmer on low for about a minute. Let cool.
Mix dry ingredients.
Mix liquid ingredients to the dry ingredients. Pour batter into the pan and bake about 20 min or until toothpick test comes out clean.
Let cake cool in a rack before decorating. NOTE: This cake tastes best the next day, so you can also bake the cake beforehand and decorate before serving.

CAKE DECORATION

Cut cake into two pieces. If you bake a round cake, you can try cutting it in half to make a more traditional layer cake.
Whisk the cream until fluffy.
Mix strawberry jam ingredients. Spread about half of the jam on top of the first layer.
Crumble a few gingerbread cookies on top.
Spread whipped cream on top. Add the second layer and decorate it in the same way.
Add a generous layer of whipped cream on top of the cake and decorate it with cookies. Enjoy this festive cake!

Tiina Strandberg | My Berry Forest 

Ingredients

Gluten-free gingerbread cookies
 100 g vegan butter
 150 g syrup
 2 tsp gingerbread spice
 1 ½ tsp ground cardamom
 1 tsp baking powder
 ½ tsp salt
 125 ml oat cream for cooking or other dairy-free neutral cooking cream
Gingerbread cake
 150 g vegan butter
 35 g brown sugar
 140 g syrup
 200 ml oat milk or other dairy-free gluten-free plant milk
 45 g almond flour
 1 tsp baking soda
 2 tsp gingerbread spice
 1 tsp Ceylon cinnamon
 ½ tsp salt
Decoration for cake
 200 ml strawberry jam spiced with ½ tsp Ceylon cinnamon and ¼ tsp vanilla powder
 150 ml plant-based gluten-free whipped cream, measure taken when the cream is in liquid form

Directions

1

GLUTEN-FREE GINGERBREAD COOKIES

Melt butter and add syrup, let cool.
Mix dry ingredients.
Add butter-syrup mixture to dry ingredients and mix in the cream.
Mix and knead until the dough is more solid.
Let the dough cool in the fridge well covered for about 30 min.
Preheat oven to 200 C / 392 F. Line a baking sheet with parchment paper.
Flour your baking surface with a light gluten-free flour.
Roll the dough thin and take heart shaped cookies or any shape you like.
Bake in the oven for about 5-8 minutes or until brown and not too soft.

2

GINGERBREAD CAKE

Preheat oven to 175 C / 347 F. Line a baking pan with parchment paper. I use a rectangle-shaped pan 28 cm x 18 cm / 11 x 7 inches and also a round springform pan would work.
Melt butter and add sugar, syrup, and milk. Let simmer on low for about a minute. Let cool.
Mix dry ingredients.
Mix liquid ingredients to the dry ingredients. Pour batter into the pan and bake about 20 min or until toothpick test comes out clean.
Let cake cool in a rack before decorating. NOTE: This cake tastes best the next day, so you can also bake the cake beforehand and decorate before serving.

3

CAKE DECORATION

Cut cake into two pieces. If you bake a round cake, you can try cutting it in half to make a more traditional layer cake.
Whisk the cream until fluffy.
Mix strawberry jam ingredients. Spread about half of the jam on top of the first layer.
Crumble a few gingerbread cookies on top.
Spread whipped cream on top. Add the second layer and decorate it in the same way.
Add a generous layer of whipped cream on top of the cake and decorate it with cookies. Enjoy this festive cake!

Gluten-free gingerbread cookie cake

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