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.

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.

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.

Let the gingerbread cakes cool completely at room temperature for about 30-45 minutes to ensure the frosting adheres smoothly.

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.

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.