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Chocolate cake with gingerbread caramel

Tiina from My Berry Forest
This festive cake is perfect for the holiday season with a rich chocolate flavor combined with sweet gingerbread caramel, fluffy whipped cream and cranberries.
To bake the cake I used a brownie pan of about 11 x 7 inches.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine vegan
Servings 6


Chocolate cake

  • 3,5 oz vegan chocolate (100 g) I use half vegan milk chocolate and half 70% dark chocolate
  • 2,5 tbsp almond butter
  • 1 cup plant-based milk such as oat milk I use Kaslink AITO oat drink or Barista
  • 1 tbsp apple cider vinegar
  • 0,8 cups spelt flour (100 g or 200 ml)
  • 0,4 cups almond flour (40 g or 100 ml)
  • 0,8 cups coconut sugar (120 g or 200 ml)
  • 1,5 tsp baking powder
  • 0,5 tsp baking soda
  • 0,5 tsp vanilla powder or 1 tsp vanilla extract
  • 1/4 tsp salt

Gingerbread caramel

  • 5 oz medjool or other soft dates I use about 8 dates
  • 0,4 cups plant-based milk such as oat milk I use Kaslink AITO Barista
  • 1,5 tbsp almond butter
  • 0,5 tsp Ceylon cinnamon
  • 0,5 tsp ground cardamom
  • 1/4 tsp gingerbread spice
  • 1/4 tsp salt

To decorate the cake

  • 1 cup liquid plant-based cream such as oat cream for whipping I use Kaslink AITO Oat for Whipping
  • 1/2 cup cranberries or lingonberries You can also use raspberries or any sweeter berries you prefer


Chocolate cake

  • Preheat oven to 360 F / 180 C.
  • Melt chocolate in a water bath (or any method you prefer) and swirl in the almond butter.
  • Whisk together plant-based milk and apple cider vinegar. 
  • In a separate bowl, mix together all dry ingredients: flours, sugar, baking powder and soda, spices.
  • Pour chocolate + almond butter mix and milk + ACV mix to the dry ingredients and mix it well.
  • Pour the batter into a brownie pan (or other baking tin you prefer) and bake in the oven for 30 min.

Gingerbread caramel

  • Blend all ingredients in a food processor or blender until totally smooth. You can use a sieve to remove the date peels (this step is not necessary, it's just if you want the caramel to be very smooth on top of the cake)

Whipped cream

  • Whip plant-based cream with a hand mixer or food processor until fluffy and easily spreadable on cake.

Decorating the cake

  • Cut the cake in two pieces (if using a rectangle shaped brownie pan, you would now get about two square pieces of cake. 
  • Spread ~1/3 gingerbread caramel on top of the bottom layer and spread ~1/4 whipped cream on top of the caramel and put the second cake layer in place.
  • Decorate the cake with the rest of the whipped cream, add berries on top and pour the rest of the caramel sauce on top too.
  • Enjoy this lovely festive cake with loved ones!