Baking all day every day- Christmas cake with creamy choc frosting

Hey there!

Christmas time equals baking sweet treats 24/7, doesn’t it? Well to be honest, it’s just an excuse for me to bake even more than I do during the rest of the year. I just love creating delicious sweet treats. I also love eating them, but to be honest, it’s the baking part I enjoy most, strange I know. But oh well, wouldn’t life be so boring without odd habits like that. I’m sure you’ve all got some kind of hobby no one else sees the fun in. My sister, for example, actually likes cleaning, I mean, what, how can you find cleaning enjoyable?

Anyway, my point is, I baked another Sweet treat this week and this time it was actually Christmas inspired. I created those delicious spiced chocolate slices with a creamy chocolate frosting topped with various nuts for some crunch. So good! It sort of tastes like “Lebkuchen”, a type of cake which is very typical during Christmas time in the German speaking countries. And, guys, the frosting, it’s just, I don’t know, I can’t even describe how amazingly delicious it is. Also, in case you care, this creation is also gluten-free and refined sugar free. I think this is actually the first time I was a hundred per cent happy with the consistency of a gluten-free treat. It literally feels like normal cake, not too soft, not too sticky, however airy, yet moist, just perfect.

 

I assume you’re here to find out how to recreate those yummy treats and not to read my nonsense ramble about strange hobbies, cake consistencies and Lebkuchen.

So, here you go:

 

• 90g buckwheat flour
• 120g almond meal (I used a de-oiled version)
• 2tbs baking powder
• 2tsp locus bean gum
• ½ tsp ginger
• a dash of ground coriander
• a dash of ground cloves
• a dash of nut meg
• 1 tsp cinnamon
• 2 tbs baking powder
• 4 clementines, juice and zest
• 200g rice syrup
• 100g soy yoghurt
• 200ml sparkling water
• vegan butter, melted ( I used vebugan, a version made with canola oil and cacao butter)

Topping:

• 260g tofu
• 160g chocolate
• 2 clementine, juice
• 4 tbs nuts of your choice, chopped

 

1. Preheat your oven to 180°C.
2. Add the almond and buckwheat flour into a mixing bowl. Add the spices, the locust gum and the baking powder and mix.
3. Pour in the agave, soy yoghurt, sparkling water and clementine juice. Also add the clementine zest.
4. Mix the batter and pour into a lined brownie tin.
5. Bake for 20 minutes.
6. After twenty minutes let the cake cool completely.
7. When your cake has cooled completely, melt the chocolate.
8. Add the tofu into a food processor and pour in the clementine juice and the melted chocolate.
9. Process until smooth. When the mixture is smooth evenly spread onto your cake and top with chopped nuts of your choice. I decided to use half pecans, half pistachios.

 

Voila, that’s it. This is my delicious gluten-free Christmas cake recipe, perfect for when you fancy a sweet treat on a Sunday afternoon in advent or just as a delicious afternoon snack after a long day at work, school or in my case, university.

Have a wonderful weekend.

Bisous