EASY VEGAN CHOCOLATE GINGERBREAD CAKE

Spongy chocolatey goodness with a hint of ginger. Who's baking this weekend? We added our Chunky Orange Chocolate bar to give it a zesty orange twist! This super easy healthier recipe is the perfect teatime (anytime) treat.

EASY VEGAN CHOCOLATE GINGERBREAD CAKE

-124ml (plus 1 tbsp) of boiling hot non-dairy milk

-1tsp of lemon juice

-61g of applesauce

-22g of cocoa

-3tbsp of oil

-73g coconut sugar

-1tbsp molasses

-2tsp minced fresh ginger (optional)

-156g flour

-1.5tsp baking powder

-1/4tsp of baking soda

-1/4tsp of sea salt

-1.5tsp gingerbread spice

-1 and a half Chunky Orange Chocolate bars finely chopped.

-47g chopped candied ginger

-Half a bar of Chunky Orange Chocolate, roughly chopped (for topping)

STEP 1
Preheat the oven to 180 C and line a loaf pan with parchment paper.

STEP 2
In a bowl, mix together the hot non-dairy milk and cocoa until well combined. Add the rest of the wet ingredients and mix well.

STEP 3
Mix 100g of flour with the spices, salt, baking powder and baking soda, then add to the mix.

STEP 4
Add the chocolate, candied ginger and the rest of the flour and mix in to make a batter. Add more flour if it's too wet.

STEP 5
Sprinkle your chocolate chunks over the top and bake for 45 mins. Cool for 10 mins then remove from pan. Cool to room temp before slicing.

STEP 6
Take a photo of your Gingerbread so we can see the results! Share with us on Instagram tagging @Prodigysnacks #Eatnoevil
 

Shop Chunky Orange Chocolate in boxes of 6 or 24 bars. Or try our 6 bar variety box to try out our other flavours.

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