Vegan 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