Chocolate Gingerbread Cookie Cake (vegan)
A healthy, gluten-free holiday dessert that's easy to make.
Servings: 12 people
Equipment
- 8 inch Cake pan
Ingredients
Cake
- 14 oz buckwheat gingerbread
(400g) - 2 cans coconut milk (use thick part)
- 4 tbsp coconut sugar
- ½ cup cacao
- ½ tsp vanilla powder (optional)
- cacao nibs / chocolate pieces (optional)
Topping
- 1/3 cup coconut oil (see notes)
- 4 tbsp cacao
- 4 tbsp coconut sugar
- ¾ cup cherries (frozen or fresh)
Instructions
- Crumble the buckwheat gingerbread into a large mixing bowl, breaking it into small pieces. The crumbs will form the cake base and texture.
- In a separate bowl, scoop out the thick part of the coconut milk from both cans. Whisk it together with the coconut sugar, cacao, and vanilla (if using) until smooth and creamy.
- Pour the coconut mixture over the crumbled gingerbread. Mix thoroughly until the gingerbread absorbs the coconut mixture and binds together. The consistency should be sticky and moldable.
- Fold in cacao nibs or chocolate pieces/buttons for added texture and bursts of chocolate flavor throughout the cake.
- Line a round or square cake pan with parchment paper or lightly grease it with coconut oil.
- Press the gingerbread mixture firmly into the prepared pan, spreading it evenly and compacting it to ensure a solid structure.
- If using melted chocolate, melt it gently in a heatproof bowl over simmering water.
- Alternatively, make a DIY chocolate topping by whisking together coconut oil, cocoa, and coconut sugar until smooth.
- Pour the chocolate topping over the cake, spreading it evenly to create a smooth layer.
- Place the cake in the refrigerator for at least 2–3 hours, or until it sets completely. The longer the better.
Notes
Topping: Coconut oil, cacao, coconut sugar : Or melt 4 oz (100g) chocolate instead with 2 tbsp coconut milk or any other plant based milk.