Wednesday, November 24, 2021


There is no Christmas without gingerbread !!! This year I made a delicious plum jam, which I used for this cake. Gingerbread can be baked and frozen in advance to have more time before Christmas.


  • 450 g of wheat flour
  • 3 tablespoons of cocoa
  • 2 tablespoons of baking powder
  • 1 teaspoon of baking soda
  • 15 g gingerbread spice
  • 250 g margarine
  • 100 g of sugar
  • 75 ml of maple syrup
  • 5 tablespoons of ground linseed + 15 tablespoons of water
  • 100 ml of plant milk
  • 2 tablespoons of plum jam

chocolate glaze:

  • 3 tablespoons of cocoa
  • 12 teaspoons of sugar
  • 3 teaspoons of margarine
  • 6 teaspoons of cold water

  • plum jam for filling


  1. Mix linseed with water and set aside for "jelly" (these will be my "eggs").
  2. Put flour, cocoa, baking powder, baking soda, gingerbread spice into the bowl and mix.
  3. Pour the milk and maple syrup into a saucepan. Add margarine and sugar.
  4. Stir until all the ingredients are melted and combined. Set aside to cool.
  5. Add linseed and wet ingredients into the dry ingredients. Mix.
  6. Place on a baking tray lined with baking paper.
  7. Bake at 180 degrees C for about 50 - 60 minutes.
  8. Melt all the ingredients for the glaze in a saucepan.
  9. Slice the cooled gingerbread into two layers and spread the jam.
  10. Decorate the top with chocolate glaze.


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