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chocolate gingerbread cookie cake
Jete

Chocolate Gingerbread Cookie Cake (vegan)

A healthy, gluten-free holiday dessert that's easy to make.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

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)

Equipment

  • 8 inch Cake pan

Method
 

  1. Crumble the buckwheat gingerbread into a large mixing bowl, breaking it into small pieces. The crumbs will form the cake base and texture.
  2. 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.
  3. 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.
  4. Fold in cacao nibs or chocolate pieces/buttons for added texture and bursts of chocolate flavor throughout the cake.
  5. Line a round or square cake pan with parchment paper or lightly grease it with coconut oil.
  6. Press the gingerbread mixture firmly into the prepared pan, spreading it evenly and compacting it to ensure a solid structure.
  7. If using melted chocolate, melt it gently in a heatproof bowl over simmering water.
  8. Alternatively, make a DIY chocolate topping by whisking together coconut oil, cocoa, and coconut sugar until smooth.
  9. Pour the chocolate topping over the cake, spreading it evenly to create a smooth layer.
  10. 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.