A fun and festive creation of one of my all time cakes, spiced ginger cake! This layered ginger cake will be the perfect centrepiece for any Christmas table! Festive and fun, it also happens to be gluten free and vegan!
Preheat the oven to 160C fan. Grease two 20cm diameter cake tins.
If using, prepare the chia egg by combining the chia seeds and water together in a small bowl and set aside to thicken.
In a medium bowl beat together the wet ingredients. In a seperate bowl sift together dry ingredients. Add the dry ingredients to the wet in small batches. Mix to form a smooth batter. Pour into the prepared cate tins.
Bake for 25-30 minutes depending on your oven or until a skewer inserted comes out clean. Leave to cool completely in tin before turning cake out.
To make the icing, blitz the cashews, rice malt syrup, coco quench and lemon together in a food processor until a smooth. Place one cake onto a plate and spoon over 1/3 of the icing. Place the second cake on top. Spoon the remaining icing on top and over the sides of the cake. Decorate with mini gingerbread men.