Quick Chocolate Gingerbread Cake
This aromatic chocolate gingerbread cake is the perfect dessert for the festive table or to enjoy with your daily cup of coffee. Its moist texture and irresistible combination of chocolate and cranberries make it hard to resist!
Ingredients
• 400 g of wheat or spelt flour (3 cups)
• 2 tablespoons of cocoa powder
• 120 g of sugar (approx. 3/4 cup)
• 1 tablespoon of vanilla sugar
• 1 tablespoon of gingerbread spice mix
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 pack (400 g) of Planton Greek Style
• 3 tablespoons of jam (e.g. orange jam, although other flavours work just as well)
• 100 ml of rapeseed oil (1/2 cup)
• A handful of dried cranberries
• 1 bar of dark chocolate
1. Preparing the Ingredients
Make sure all ingredients are at room temperature. Preheat the oven to 180°C. Line a loaf tin with baking paper.
2. Combining the Dry Ingredients
In a large bowl, mix together the flour, cocoa powder, sugar, vanilla sugar, gingerbread spice mix, baking soda and baking powder.
3. Adding the Wet Ingredients
Add Planton Greek Style plant-based yogurt alternative, jam and oil to the dry ingredients. Mix until the batter is smooth and well combined.
4. Adding
Chop the bar of dark chocolate and mix it with the dried cranberries. Add to the batter and gently fold the ingredients together.
5. Baking
Transfer the batter to the prepared loaf tin. Place in the preheated oven and bake for approximately 60 minutes, or until a skewer inserted into the centre comes out clean.
6. Decorating
Pour the chocolate glaze over the cooled cake and sprinkle with chopped walnuts.
Yield: approximately 10 slices
Preparation time: approximately 70 minutes