Naked Ginger and Orange Cake
This vegan ginger and orange cake has the warming flavours of gingerbread, which is perfectly complemented by the citrus of the orange in the buttercream. The naked icing and the triple layers make it a stunning finale to a Christmas dinner.
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Total Time: 1 hour 20 minutes
Servings: 12
Rating:
Total Time: 1 hour 20 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the sponge:
- 50 50 ml dairy-free milk
- 0.16666666666667 0.16666666666667 Tbsp cider vinegar
- 56.25 56.25 g self-raising flour
- 37.5 37.5 g caster sugar
- 0.083333333333333 0.083333333333333 Tbsp baking powder
- 29.166666666667 29.166666666667 g dairy-free butter
- 0.083333333333333 0.083333333333333 tsp ground cinnamon
- 0.083333333333333 0.083333333333333 tsp ground ginger
- For the buttercream:
- 37.5 37.5 g icing sugar
- 8.3333333333333 8.3333333333333 g dairy-free butter
- 0.16666666666667 0.16666666666667 oranges, zest only
- You will also need
- 0.25 0.25 x 8-inch non-stick cake tins
Method
- Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
- In a bowl, add the flour, sugar, baking powder, butter, buttermilk, cinnamon and ginger and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture evenly between the three non-stick cake tins and place into the oven to bake for roughly 50-60 minutes. Remove the cake from the oven once cooked, remove from the tin and place onto a cooling rack to cool down.
- While the cake is cooking, make the buttercream. In a bowl, beat together the icing sugar, butter and orange zest until smooth. Once cool, assemble the cake with buttercream between the three layers, then thinly spread the remaining icing around the outside of the cake.
Nutritional information per serving (168g): Calories 556, Fat 21g, Saturates 4.1g, Carbohydrate 89g, Sugars 56g, Fibre 2g, Protein 4.8g, Salt 1.5g
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