0,4cupscrushed gingerbread / ginger / digestive biscuit / graham cookie crumbs (you can crush the cookies in a food processor until you have a fine cookie crumble)(~60 g / 100 ml)
0,8cupscoconut sugar(~140 g / 200 ml)
1cupunsweetened or neutral / vanilla flavor soy yogurt(250 ml)
0,8 cupsoat drink or other plant-based milk(200 ml) I use Kaslink AITO organic oat drink
0,2cupsolive oil or other oil for baking(50 ml)
1/8tsp or a few dropsbitter almond extractThis is totally optional, but gives the cake a unique flavor
1cuppowdered sugar(250 ml)
4tbsporange juice or water
Preheat oven to 190 C / 375 F
Line a loaf cake pan with parchment paper. I'm using a 26 cm x 10,5 cm (10,2 x 4 inches) loaf pan (inside measurement).
Mix all dry ingredients in a bowl: flours, crushed cookies, spices, baking powder and sugar.
Add wet ingredients: yogurt, oil and milk.
Add orange zest and bitter almond extract and mix batter well.
Pour half of the batter into the loaf pan.
Place raspberries in a line in the middle of the cake all through the pan.
Pour the rest of the batter on top of the raspberries.
Bake cake for 50-55 min or until toothpick test comes out clean. Depending on the oven, this might even take longer. Place a parchment paper on top of the cake to prevent it from burning from the top part. Let cake cool well before frosting it.
Mix frosting ingredients with a whisk and spread on top of the cake.
Store cake well covered in the fridge and take out about 15 min before serving.
I always bake using grams measurements so grams is always the most accurate.