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 set the jam.

Make the Cake Batter: In a large mixing bowl, whisk together teff flour, baking powder, ground ginger, and cinnamon. 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 until just moistened.

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

Cool the Cakes: Let the cakes cool completely at room temperature, about 30-45 minutes.

Prepare the Cashew Frosting: Drain and rinse soaked cashews. In a blender, blend the cashews with melted coconut oil and plant-based sweetener until creamy. Add water or more coconut oil as needed for desired consistency.

Assemble the Gingerbread Layer Cake: Place one layer on a serving plate, spread with cranberry chia jam, followed by cashew frosting. Top with the second layer and repeat the layering for presentation.