I made chocolate covered Lebkuchen (German gingerbread cookies) last year and I was stunned how absolutely delicious they turned out. So why not to make vegan chocolate Lebkuchen CAKE?
This Lebkuchen cake is actually something between a huge cookie and a cake. It has chocolate and ground almonds inside and it is covered with more chocolate! Add the most flavorful Christmas spices to it and you have an ultimate holiday treat. And, I assure you, this is one of the best desserts I ever had!
Preheat oven to 180°C (355°F). Line a baking dish with a parchment paper and set aside. I used standard loaf pan.
Melt 100 grams of dark chocolate in a double boiler and keep it on a side.
Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba and continue mixing to incorporate. Now add flour, ground almonds, Lebkuchen spice mix, baking powder and pinch of salt. Mix on a low speed while slowly pouring plant-based milk and vanilla extract.
Finally add melted chocolate and mix until everything is combined. Pour the batter into the baking dish and place in the oven.
Bake for 35-40 minutes or until inserted toothpick comes out clean.
When done, let Lebkuchen cake stay in the dish for 15 minutes. Then carefully remove it and place onto the cooling rack to cool completely.
To make the glaze melt dark chocolate and coconut oil in a double boiler. Stir to combine. Pour the glaze over completely cooled cake and put it in a fridge for couple of hours to set.
Slice into serving size pieces and enjoy!
PrintVegan Chocolate Lebkuchen Cake (German Gingerbread Cake)
Vegan chocolate Lebkuchen cake – German gingerbread cake with chocolate glaze.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: German
Ingredients
Scale
For the cake:
- 100g dark chocolate
- 70g (1/3 C) vegan butter or shortening (room temperature)
- 1/3 C sugar
- 1/4 C aquafaba (room temperature)
- 1/2 C flour
- 75g ground almonds (or hazelnuts)
- 1 1/2 tbsp Lebkuchen spice mix
- 1 tbsp baking powder
- pinch of salt
- 1/4 C plant milk (room temperature)
- 1 tsp vanilla extract
For the glaze:
- 100g dark chocolate
- 1 tbsp coconut oil
Instructions
- Preheat oven to 180°C (355°F). Line a baking dish with a parchment paper and set aside. I used standard loaf pan.
- Melt 100 grams of dark chocolate in a double boiler and keep it on a side.
- Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba and continue mixing to incorporate. Now add flour, ground almonds, Lebkuchen spice mix, baking powder and pinch of salt. Mix on a low speed while slowly pouring plant-based milk and vanilla extract.
- Finally add melted chocolate and mix until everything is combined. Pour the batter into the baking dish and place in the oven.
- Bake for 35-40 minutes or until inserted toothpick comes out clean.
- When done, let Lebkuchen cake stay in the dish for 15 minutes. Then carefully remove it and place onto the cooling rack to cool completely.
- To make the glaze melt dark chocolate and coconut oil in a double boiler. Stir to combine. Pour the glaze over completely cooled cake and put it in a fridge for couple of hours to set.
- Slice into serving size pieces and enjoy!
Nutrition
- Calories: 344
- Sugar: 16.3g
- Sodium: 145mg
- Fat: 22.8g
- Saturated Fat: 9.8g
- Carbohydrates: 30.4g
- Fiber: 5g
- Protein: 4.9g
- Cholesterol: 0mg
