It is Christmas and I am so excited. I love the emotions of the Holiday Season, the sparkling lights, the warm and cosy fire, the beautiful white snow, the wonderful food, fun and laughter with dear family and friends, but most of all, I love celebrating the birth of Jesus for which I am so grateful.
Wishing you a Merry Christmas!
1 cup flour
1/3 cup brown sugar
2 teaspoons baking powder
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
2/3 cup unsweetened almond milk
1 tablespoon fresh lemon juice
1/4 cup oil
1/4 cup pumpkin
1 tablespoon maple syrup
1/2 teaspoon vanilla
Preheat oven to 350F.
Prepare a pan (13 x 9in), grease the bottom, then line with parchment paper.
In a small bowl mix almond milk and lemon juice, set aside for 10 min.
After 10 min. add the remaining wet ingredients to the wet mixture, stir gently.
In a large bowl blend together all the dry ingredients.
Pour the wet mixture into the dry mixture and blend together until combined. It may seem slightly lumpy.
Add to baking pan, spread out gently.
Bake for 13-15 min. until the top springs back when lightly touched.
Let cool completely on a cooling rack.
Store in freezer. Pull out of freezer and let it thaw in room temperature for about 1-2 hours before serving.
Garnish with rosemary sprigs and fresh cranberries for a festive look. Don’t eat the rosemary 🙂
3/4 cup vegan margarine
3/4 cup powdered sugar
1 tablespoon coconut milk
In a standing mixer, mix (on high) margarine until fluffy (about 5-10 min.)
Then slowly add the sugar a spoonful at a time, while blending on low.
Finishing up with the coconut milk.
Spread icing on cake when it has completely cooled. Store in fridge, but let it soften at room temperature 1-2 hours before serving.
See video for ideas of how to serve.
If you want to serve this as a rolled cake, cut the baking powder in half. This will make it less fluffy and therefore less likely to crack. When it comes out of the oven, let it sit for about 5 min. Then roll in a towel, generously sprinkled with powdered sugar. When completely cooled, gently unroll the cake. Don’t worry, it may crack, but it will come together when rolled back up. Spread the icing in a layer across the whole cake, gently roll back up. If cracking initially, don’t worry, it is the last layer that really counts. Sprinkle with powdered sugar.