Gingerbread (Vegan)
When baking this gingerbread, the oven smells of winter, of cosiness. That's why we secretly bake it every other month.
Porties: cake
Apparatuur
- Cake mold 30 cm
Ingrediënten
- 400 gr all-purpose flour
- 300 gr brown sugar
- 400 ml vegetable milk
- 2 tbsp agave syrup
- 3 tbsp gingerbread spices
- 1/2 tsp salt
- 175 gr raisins and cranberries mixed
- 2 1/2 tsp baking powder
Instructies
- Preheat the oven to 160 degrees.
- Grease the cake tin and line with baking paper. Leave the short sides free.
- Place all ingredients (except raisins and cranberries) in a bowl and mix until smooth.
- Lightly dip the raisins and cranberries in a little flour so that they don't sink to the bottom in the batter. Then add them and mix them into the batter.
- Pour the batter into the mold and put it in the oven.
- Bake the cake for 65 minutes, insert a skewer. If it comes out clean, the cake is ready. If there is still batter on the skewer, leave it in the oven until the skewer comes out clean.
- Leave the cake to cool in the tin for a while and then remove it with the baking paper and let it cool further on a wire rack.
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