Moist Gingerbread Layer Cake with Cranberry Chia Jam Bliss

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The scent of spiced gingerbread wafting through the kitchen can transport you straight to crisp autumn days and joyful holiday gatherings. This Moist Vegan Gingerbread Layer Cake is not just a delight for the senses; it’s a celebration of seasonal flavors, beautifully layered with a tangy cranberry chia jam that balances sweetness and tartness perfectly. It’s gluten-free, making it a wonderful option for those of us looking to indulge without compromise. Not only does this cake offer a nourishing alternative to traditional desserts, but its stunning presentation also transforms any gathering into a festive occasion. Are you ready to impress family and friends with a show-stopping cake that’s as delicious as it is beautiful? Let’s dive into making this gingerbread marvel together!

Why is this Gingerbread Layer Cake special?

Delightfully Unique: This cake combines the classic warmth of gingerbread with a modern twist, featuring a tangy cranberry chia jam that elevates its flavor profile.

Totally Nourishing: Crafted with gluten-free ingredients, this dessert allows everyone to indulge without guilt.

Moist and Flavorful: Each slice boasts a perfect balance of moisture and spice, making it a true crowd-pleaser.

Versatile and Customizable: Feel free to swap out the jam or experiment with different gluten-free flours to suit your taste! If you’re looking for more festive inspirations, check out this delightful Cinnamon Roll Cake.

Beautiful Presentation: The layers of cake combined with vibrant jam and creamy cashew frosting make this cake a stunning centerpiece for any gathering.

Gingerbread Layer Cake Ingredients

For the Cake
Teff Flour – Provides structure and a nutty flavor; substitute with buckwheat flour if needed for different texture.
Coconut Oil – Adds moisture and helps the frosting set; use refined for a milder taste or unrefined for a hint of coconut.
Plant-based Sweetener (Maple Syrup or Agave) – Sweetens the cake naturally; adjust to your preferred sweetness level.
Baking Powder – Ensures the cake rises and stays fluffy; always check for freshness to avoid a dense cake.
Ground Ginger – Amplifies the spiced flavor of the gingerbread; fresh ginger can also give a vibrant kick.
Cinnamon – Adds warmth and depth; feel free to experiment with nutmeg or cloves for added spice.

For the Cranberry Chia Jam
Fresh Cranberries – Provides tartness and moisture; frozen cranberries can be used in a pinch.
Chia Seeds – Thicken the jam while adding healthy omega-3s; soak them in water if you need a quicker thicken result.
Water – Helps cook down the cranberries into a jam-like consistency; use as needed to adjust thickness of the jam.

For the Frosting
Cashew Nuts – Forms the base of the creamy frosting; soak them beforehand for optimal blending.
Coconut Oil – Ensures the frosting has the right creamy texture; adjust the amount to achieve desired consistency.
Plant-based Sweetener (Maple Syrup or Agave) – Sweetens the frosting subtly; taste as you blend to find your sweet spot.

Step‑by‑Step Instructions for Gingerbread Layer Cake

Step 1: Prepare the Cranberry Chia Jam
In a medium saucepan, combine fresh cranberries and chia seeds with a splash of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and allow to cool, then refrigerate overnight to fully set the jam.

Step 2: Make the Cake Batter
In a large mixing bowl, whisk together teff flour, baking powder, ground ginger, and cinnamon until well combined. In a separate bowl, mix the coconut oil, plant-based sweetener, and any additional wet ingredients until smooth. Gradually stir the wet mixture into the dry ingredients, combining until just moistened and no dry streaks remain.

Step 3: Bake the Cake
Preheat your oven to 350°F (175°C) and grease two round 8-inch cake pans. Evenly pour the gingerbread cake batter into the prepared pans, spreading it gently. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 4: Cool the Cakes
After transferring to wire racks, let the gingerbread cakes cool completely at room temperature, about 30-45 minutes. This step is crucial for ensuring that the cashew frosting adheres smoothly and doesn’t melt when layered on the warm cake.

Step 5: Prepare the Cashew Frosting
While the cakes cool, drain and rinse soaked cashews. In a blender or food processor, blend the cashews with melted coconut oil and plant-based sweetener until creamy and smooth. If the frosting is too thick, add a tablespoon of water or additional coconut oil to achieve your desired consistency.

Step 6: Assemble the Gingerbread Layer Cake
Place one layer of the cooled gingerbread cake on a serving plate. Spread a generous layer of cranberry chia jam over the cake, followed by a layer of cashew frosting. Top with the second gingerbread layer and spread more jam and frosting on the top and sides to create a beautiful presentation that showcases the flavors and textures of your Gingerbread Layer Cake.

Gingerbread Layer Cake Variations

Feel free to make this gingerbread layer cake your own and tantalize your taste buds with creative twists!

  • Gluten-Free Flour Blend: Swap teff flour with a gluten-free all-purpose flour for a different texture and flavor profile.

  • Jam Substitution: Replace cranberry chia jam with raspberry or strawberry jam for a fruity twist that adds a new level of deliciousness.

  • Nutty Delight: Add chopped walnuts or pecans to the cake batter for extra crunch and flavor, complementing the spice beautifully.

  • Spice it Up: Experiment by incorporating spices like nutmeg or cloves, enriching your cake with even more aromatic warmth.

  • Sweeten with Coconut Sugar: For a deeper flavor, use coconut sugar instead of maple syrup or agave to sweeten the cake and frosting.

  • Creamy Delight: Turn the cashew frosting into a chocolate version by adding cocoa powder for a decadent twist.

  • Layer Up: Create a layered effect by stacking with alternating flavors such as a layer of lemon curd—delightfully zesty!

  • Fruity Add-Ins: Toss in dried fruits like cranberries or raisins into the cake batter for extra bursts of flavor that sync beautifully with the spiced ginger.

As you embark on this baking adventure, consider elevating the experience with a slice of Decadent Caramel Cake as well!

Expert Tips for Gingerbread Layer Cake

Fresh Ingredients: Ensure your baking powder is fresh to avoid a dense cake; stale ingredients can ruin your fluffy gingerbread layer cake.

Texture Matters: If frosting is too thick, don’t hesitate to add extra coconut oil. The perfect creaminess makes all the difference!

Chill the Jam: Preparing the cranberry chia jam ahead of time allows it to fully thicken, enhancing the moisture in your gingerbread layer cake.

Avoid Overmixing: Gently combine your dry and wet ingredients to maintain a light and airy cake—overmixing can lead to toughness.

Experiment with Flours: While teff is delightful, don’t hesitate to try other gluten-free flours for a unique texture!

What to Serve with Gingerbread Layer Cake

When it comes to complementing the exquisite flavors of this gingerbread layer cake, thoughtful pairings can elevate your festive experience!

  • Dairy-Free Whipped Cream: A dollop of this light and fluffy cream enhances the cake’s rich spices and gives a refreshing contrast to the sweetness.

  • Fresh Berries: A mix of raspberries or strawberries adds a burst of freshness that cuts through the cake’s moist richness beautifully. Serve them alongside for a vibrant, colorful touch.

  • Spiced Cider: Cozy up with a warm mug of spiced cider, as its aromatic flavors resonate perfectly with the gingerbread’s fragrant spices, making it a warming winter favorite.

  • Candied Ginger: Chopped candied ginger offers a sweet and spicy crunch, giving each bite an extra layer of flavor and satisfying texture.

  • Chai Latte: This creamy beverage complements the warm spices of the cake, creating a comforting pairing that’s perfect for chilly days.

  • Chocolate Drizzle: A light drizzle of dairy-free chocolate sauce adds a decadent twist, enhancing the cake’s flavor while offering a touch of indulgence.

  • Caramel Sauce: A warm caramel sauce brings a caramelized sweetness that pairs gorgeously with the spiced layers of gingerbread.

  • Coconut Sorbet: This refreshing, dairy-free sorbet cools down the palate while accentuating the cake’s richness, making for a delightful contrast.

Elevate your festive gatherings with these delicious pairings as you share and savor every moist slice of the gingerbread layer cake!

Storage Tips for Gingerbread Layer Cake

Room Temperature: Store the gingerbread layer cake at room temperature for up to 2 days. Cover it with a cake dome or wrap it in plastic wrap to prevent drying out.

Fridge: Place the cake in an airtight container in the fridge for up to a week. This helps retain moisture, especially with the cranberry chia jam and cashew frosting.

Freezer: For longer storage, freeze the gingerbread layer cake for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.

Reheating: Allow the cake to thaw in the fridge overnight before serving. For a warm treat, individual slices can be warmed in a microwave for 10-15 seconds.

Make Ahead Options

These Gingerbread Layer Cakes are perfect for busy home cooks looking to streamline their preparations! You can make the cranberry chia jam up to 3 days in advance; just store it in an airtight container in the refrigerator to maintain its freshness and vibrant flavor. The cake layers can be baked and cooled up to 24 hours ahead; wrap them tightly in plastic wrap to prevent drying out. When you’re ready to serve, simply assemble the cake with the cashew frosting and jam. The extra prep time not only saves you from last-minute chaos but also ensures your gingerbread layer cake is just as delicious when enjoyed fresh!

Gingerbread Layer Cake Recipe FAQs

How do I select the best teff flour for my Gingerbread Layer Cake?
Look for finely milled teff flour that has a lovely chocolate-brown color, which indicates freshness and quality. If you spot any dark spots or a rancid smell, it may be stale. While teff is preferred for its unique flavor and texture, buckwheat flour can be a good substitute if necessary.

What’s the best way to store my Gingerbread Layer Cake?
For optimal freshness, store leftovers in an airtight container. At room temperature, it will stay fresh for about 2 days. In the fridge, it will be lovely for up to a week. If you want to keep it longer, freeze it! Wrap the cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn, and it can last up to 3 months.

Can I freeze my Gingerbread Layer Cake? If so, how?
Absolutely! Here’s how to freeze it: Once the cake is fully cooled, slice it if you prefer individual portions. Wrap each slice tightly in plastic wrap and then in aluminum foil, or store the whole cake wrapped the same way. Just remember to label it with the date. When ready to enjoy, thaw it overnight in the fridge, and it will taste just as moist and delicious!

What if my cashew frosting is too thick or too thin?
If your cashew frosting is too thick, add a tablespoon of melted coconut oil or water gradually until you reach a creamy consistency. Conversely, if it’s too thin, add more soaked cashews to thicken it up. It’s all about achieving that dreamy, spreadable texture!

Is this Gingerbread Layer Cake suitable for those with nut allergies?
If you have guests with nut allergies, you can certainly modify the frosting! Instead of cashew frosting, try a dairy-free whipped coconut cream or a simple coconut oil-based icing, adjusted for sweetness. Just ensure your alternative ingredients are free of cross-contamination.

What’s the best way to check if the cake is done baking?
The easiest way is to use a toothpick! Insert it in the center of your gingerbread cake—if it comes out clean or with a few moist crumbs, your cake is ready. Trust me, this method never fails, ensuring a perfectly baked treat every time!

Gingerbread Layer Cake

Moist Gingerbread Layer Cake with Cranberry Chia Jam Bliss

This Moist Gingerbread Layer Cake features spiced flavors and a tangy cranberry chia jam, making it a delightful and gluten-free dessert perfect for any gathering.
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 250

Ingredients
  

For the Cake
  • 2 cups Teff Flour Substitute with buckwheat flour if needed.
  • 1/2 cup Coconut Oil Use refined for milder taste.
  • 1/2 cup Plant-based Sweetener (Maple Syrup or Agave) Adjust to preferred sweetness.
  • 2 teaspoons Baking Powder Check for freshness.
  • 2 teaspoons Ground Ginger Fresh ginger can also be used.
  • 1 teaspoon Cinnamon Experiment with additional spices if desired.
For the Cranberry Chia Jam
  • 2 cups Fresh Cranberries Frozen cranberries can be used in a pinch.
  • 1/4 cup Chia Seeds Soak in water for quicker thickening.
  • 1/2 cup Water Use as needed for thickness.
For the Frosting
  • 1 cup Cashew Nuts Soak beforehand for better blending.
  • 1/4 cup Coconut Oil Adjust for desired consistency.
  • 1/4 cup Plant-based Sweetener (Maple Syrup or Agave) Taste as you blend for optimal sweetness.

Equipment

  • medium saucepan
  • mixing bowls
  • Blender or food processor
  • 8-inch cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine fresh cranberries and chia seeds with a splash of water. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. Remove from heat and allow to cool, then refrigerate overnight.
  2. In a large mixing bowl, whisk together teff flour, baking powder, ground ginger, and cinnamon until well combined. In a separate bowl, mix coconut oil, plant-based sweetener, and any additional wet ingredients until smooth. Gradually stir the wet mixture into the dry ingredients until just moistened.
  3. Preheat your oven to 350°F (175°C) and grease two round 8-inch cake pans. Evenly pour the gingerbread cake batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow cooling in pans for 10 minutes before transferring to wire racks.
  4. Let the gingerbread cakes cool completely at room temperature for about 30-45 minutes to ensure the frosting adheres smoothly.
  5. Drain and rinse soaked cashews. In a blender, blend the cashews with melted coconut oil and plant-based sweetener until creamy. If too thick, add water or additional coconut oil.
  6. Place one layer of the cooled gingerbread cake on a serving plate. Spread a layer of cranberry chia jam over the cake, followed by a layer of cashew frosting. Top with the second layer and spread more jam and frosting on the top and sides.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 200mgPotassium: 200mgFiber: 3gSugar: 12gVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Ensure fresh ingredients are used and avoid overmixing for best results. The cake can be stored at room temperature for up to 2 days, refrigerated for a week, or frozen for up to 3 months.

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