Nila Ross - European

Dairy free Gingerbread and Hot Chocolate Cake

1 hour

Easy

Featured Spices

Spices of Christmas- Recipe 5

Something delicious to make in the run up to Christmas – try this Dairy Free Gingerbread & Hot Chocolate Cake and enjoy a slice (or two) with Ahmad's aromatic Winter Charm infusion.

Made with Spice Kitchen Gingerbread Hot Chocolate this recipe comes courtesy of @nilarossfood.

"A totally scrummy cake for the whole family to enjoy! I love eating mine with a cup of Spice Kitchen UK masala chai!" Nila

Ingredients:

For the sponge:

100gm self - raising flour
1 level teaspoon baking powder
50 gm Spice Kitchen UK Gingerbread Hot Chocolate mix
3 eggs - beaten
150 caster sugar
150 gm vegetable margarine

For the filling:

75 gm vegetable margarine
75 gm icing sugar - sieved
1 teaspoon vanilla extract
A good dollop of Jam

For the dusting

Icing sugar

Method:

Preheat oven fan assisted 180 degrees C/ non fan 200 degrees C / gas 6.
Prior to baking, line two approximately 20cms cake tins with baking parchment cake tin liners or grease and line the tins with non-non stick baking paper.
Place the flour, baking powder, caster sugar and Spice Kitchen UK Gingebread Hot Chocolate mix in a bowl.
Mix well using a whisk (this helps with the distribution of the ingredients).
Add the beaten eggs and vegetable margarine.
Using either an electric mixer or wooden spoon beat well until you achieve a soft dropping consistency (rather like a soft, smooth batter).
Divide the mixture and with the back of a spoon smooth the surface evenly.
Bake for around 20 minutes - the cake should be springy to the touch.
Leave to cool in the tin for 5 minutes before putting on the cooling rack to cool completely.
Now make the buttercream by beating the vegetable margarine, icing sugar and vanilla extract together.
Assemble cake once the sponge is cool.
Sandwich the two sponges together with the “buttercream,” mix along with a layer of jam.
Using a sieve, dust the icing sugar mix over the cake.