SNAPPY GINGER CREAM CHEESE FROSTING TRIFLE
SERVES 6 TO 8 PORTIONS
FOR THE GINGER CAKE
1 cup (125 g) unbleached all-purpose flour
1/2 cup (60 g) whole wheat pastry flour
1 cup (192 g) organic cane sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
Pinch of ground cloves
3/4 cup (180 ml) cold water
1/4 cup (60 ml) olive oil
1 tbsp. (15 ml) white vinegar
1 tbsp. (20 g) molasses
1 tsp. vanilla extract
FOR THE CREAM CHEESE FROSTING
8 oz. (225 g) vegan cream cheese
1/4 cup (56 g) vegan butter
2 cups (240 g) organic powdered sugar
2 tsp. vanilla extract
Pinch of salt
FOR THE ASSEMBLY
1 cup (21 g) crushed vegan gingersnaps
NUTRITIONAL VALUES
Calories: 580kcal
Fat: 22.4g (6.7g S.Fat)
Carbs: 89.6g
Protein: 5.4g
Sugar: 62.7g
Sodium: 1758mg
METHOD
TO MAKE THE GINGER CAKE
Preheat the oven to 180°C/350°Fand lightly grease an 8 inch (20 cm)-square baking pan.
Sift together the all-purpose flour, pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, salt, and cloves in a large mixing bowl. In a small mixing bowl, combine the cold water, olive oil, white vinegar, molasses, and vanilla extract.
Combine the wet and dry ingredients in a mixing bowl and whisk until smooth. Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean. For 1 hour, place the pan on a cooling rack.
TO MAKE THE CHEESE FROSTING
Cream the vegan cream cheese and vegan butter together in a medium mixing bowl using a handheld electric mixer on high speed.
Set the mixer to medium-high and gradually add the powdered sugar, 1/2 cup (60 g) at a time. Whip until smooth, then add the vanilla and salt and continue to whip until combined. Allow for 30 minutes in the refrigerator before layering.
TO ASSEMBLE
Half of the cake should be broken up into smaller pieces and placed in the bottom of a large glass (preferably clear) bowl. Spread half of the frosting over it and sprinkle half of the crushed gingersnaps on top. Serve after repeating the layers. This can be made a day ahead and refrigerated until ready to serve.
Sift together the all-purpose flour, pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, salt, and cloves in a large mixing bowl. In a small mixing bowl, combine the cold water, olive oil, white vinegar, molasses, and vanilla extract.
Combine the wet and dry ingredients in a mixing bowl and whisk until smooth. Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean. For 1 hour, place the pan on a cooling rack.
Set the mixer to medium-high and gradually add the powdered sugar, 1/2 cup (60 g) at a time. Whip until smooth, then add the vanilla and salt and continue to whip until combined. Allow for 30 minutes in the refrigerator before layering.
RECIPE NOTES
It's simple to serve this dessert family-style, but if you want to go all out, assemble and serve it in 6 small sundae bowls as single servings.
