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Vegan Caramel Gingerbread Naked Cake

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  • Author: Delphine Fortin
  • Prep Time: 6 hours
  • Cook Time: 35 mins
  • Total Time: 6 hours 35 mins
  • Yield: 12-15 servings 1x
  • Category: Cakes and Pies
  • Cuisine: Vegan

This festive vegan gingerbread naked cake with generous caramel frosting layers and sugared cranberries on top makes a beautiful dessert for the holidays or anytime in winter.

Ingredients

Scale

For the sugared cranberries (optional):

  • 1 cup (120g) fresh cranberries
  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) water

For the gingerbread cake (x3):

  • 1 1/2 cup (35 cl) molasses
  • 1 1/2 cup (35 cl) maple syrup
  • 1 cup (255g) unsweetened applesauce
  • 1 cup (25 cl) melted coconut oil
  • 5 cups (625g) all-purpose flour
  • 3 teaspoons (45g) baking soda
  • 1 teaspoon salt
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • ¾ teaspoon ground cloves
  • 2 cup (50 cl) hot water

For the caramel frosting:

  • 1/2 cup (55g) dairy-free margarine
  • 2 Tablespoons vegan caramel sauce*
  • 3 3/4 to 4 cups (450-500g) powdered sugar
  • 1/4 cup (60 ml) coconut milk (or any vegetable milk of your choice)
  • 1 teaspoon vanilla extract

Instructions

  1. FOR THE CRANBERRIES: the day before, place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar is dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time.
  2. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around.
  3. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours.
  4. FOR THE GINGERBREAD X3: preheat the oven to 350°F (180°C). Grease 3 (9-inch/23 cm) round cake pans.
  5. In a blender, combine the molasses, maple syrup, applesauce and coconut oil. Blend until smooth.
  6. Sift together the flour, baking soda, sea salt and spices in a large mixing bowl.
  7. Pour the wet ingredients into the dry and mix until just combined. Stir in the hot water.
  8. Divide batter evenly between prepared pans and bake the cakes on middle rack for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean.
  9. Cool in pans on wire racks 10 minutes; remove cake layers from pans and cool completely on wire racks, about 30 minutes.
  10. FOR THE FROSTING: in a medium-sized mixing bowl, beat the margarine until smooth and fluffy, about 1 minute. Add the caramel sauce*, turn the mixer speed down to low, and gradually add half of the powdered sugar. Add the coconut milk and vanilla extract, followed by the rest of the powdered sugar. Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2-4 minutes more.
  11. ASSEMBLE THE CAKES: place a dollop of frosting in the center of a cake stand or serving plate (to keep the cake from sliding) and place 1 cake layer on top of frosting. Using an offset spatula, spread the frosting evenly over the first cake, and just past the edges of the first layer. Place the second cake layer upside-down directly on top of the first layer; repeat frosting process. Place the third cake layer on top of the second layer. Spoon some frosting directly on top of third layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed.
  12. Place the assembled cake back in the freezer for 20 minutes to allow the icing to set. Decorate with the sugared cranberries.

Notes

* HOMEMADE VEGAN CARAMEL SAUCE: place 1 cup (200g) palm sugar, 2 cups (50 cl) coconut cream – the solid part of coconut milk, and 1 teaspoon of salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar. Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools. To test the consistency, spread a little sauce onto a plate and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), simmer the sauce for a little longer. Stir 2 teaspoons of vanilla extract into finished caramel sauce. Pour into a bowl until ready to use.

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