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Gingerbread Layer Cake

Moist Gingerbread Layer Cake with Cranberry Chia Jam Delight

This Gingerbread Layer Cake is a moist, flavorful dessert featuring spiced layers and tangy cranberry chia jam, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Teff Flour Provides structure and nutty flavor; ideal for gluten-free baking.
  • 1/2 cup Coconut Oil Adds essential moisture; use refined for neutral flavor.
  • 2 teaspoons Baking Powder Ensures the cake rises perfectly.
  • 1 tablespoon Ground Ginger Brings warmth and spice.
  • 1 teaspoon Cinnamon Enhances overall flavor profile.
  • 1/4 teaspoon Nutmeg Adds depth to spices.
  • 1/2 cup Plant-based Sweetener (Maple Syrup or Agave) Provides natural sweetness.
For the Cranberry Chia Jam
  • 2 cups Fresh Cranberries Offers tartness and vibrant color.
  • 1/4 cup Chia Seeds Naturally thickens the jam.
  • 2 tablespoons Sweetener for Jam (Optional) Balances tartness.
For the Frosting
  • 1 cup Cashew Nuts Base for a rich, creamy frosting; soak before blending.
  • 1/4 cup Coconut Oil Helps the frosting set.
  • 1/2 cup Plant-based Sweetener Adjust to taste.

Equipment

  • mixing bowls
  • whisk
  • Blender or food processor
  • Measuring cups
  • Oven
  • Cake pans

Method
 

Cranberry Chia Jam Preparation
  1. In a medium bowl, combine fresh cranberries with chia seeds and a splash of water. Stir well and let sit for about 10 minutes, then refrigerate overnight.
Cake Batter Preparation
  1. In a large bowl, whisk together teff flour, baking powder, ground ginger, cinnamon, nutmeg, and a pinch of salt.
  2. In another bowl, blend melted coconut oil with plant-based sweetener until smooth, then mix the dry ingredients into the wet until just combined.
Baking the Cake
  1. Preheat oven to 350°F (175°C) and grease two 8-inch cake pans. Divide batter evenly between pans and smooth tops. Bake for 25-30 minutes.
  2. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Drain and rinse soaked cashews, then blend with melted coconut oil and plant-based sweetener until creamy, adjusting consistency with plant-based milk if necessary.
Assembling the Cake
  1. Place one cooled cake layer on a serving plate, spread cranberry chia jam over the top, add the second layer, and frost the entire cake with cashew frosting.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 200mgPotassium: 200mgFiber: 4gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Store in an airtight container; refrigerate for up to 1 week. Freeze for longer storage.

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