Gluten and Dairy Free Chocolate Gingerbread

serves / makes 10
30 prep time
30 mins cooking time

Description

So here it is – my first Christmas inspired recipe. I know it is still pretty early to be thinking about Christmas but I wanted to give you the chance to ponder over the recipes and also if you wanted to practice any of them. This recipe isn’t an out and out traditional Christmas one – I actually made it a few months ago for my Dad and it looked quite Christmassy so I decided to keep the recipe for later on in the year to share.

Enjoy!

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Ingredients

For the Gingerbread:

  • 60ml water
  • 120ml vegetable oil
  • 45g dairy free cocoa powder
  • 155g dark molasses (you can substitute this for treacle)
  • 150g dark brown sugar
  • 2 eggs
  • 60ml dairy free milk
  • 125g gluten free self raising flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg or ground cloves

For the Frosting:

  • 60g dairy free spread
  • 115g dairy free cream cheese
  • 300g icing sugar
  • 2 tablespoons dairy free milk
  • 1 teaspoon vanilla extract
  • handful of dairy free chocolate chips for decoration

Method

  1. Preheat the oven to 160 oC
  2. Grease a 9″ bundt tin or normal cake tin
  3. Place the oil, molasses, sugar and water in a small saucepan
  4. Heat gently until the sugar has dissolved
  5. Pour into a large bowl and leave to cool to room temperature
  6. Whisk in the eggs and milk
  7. Stir int he flour, xanthan gum, ginger, cocoa, cinnamon and nutmeg
  8. Pour into he cake tin and bake for 30 minutes
  9. Remove from the cake tin and allow to cool completely before frosting
  10. Make the frosting by beating together the dairy free spread, cream cheese, icing sugar, milk and vanilla extract
  11. Spad over the cake and sprinkle on some dairy free chocolate chips

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