Gingerbread Layer Cake

Preheat your oven to 180c fan and line and grease two loose bottom cake tins. 20cm tins work well for this recipe.

To make your vegan buttermilk alternative, combine the non-dairy milk and apple cider vinegar, mix well and set aside for 5 minutes to allow the mixture to curdle.

Meanwhile, add the sugar and oil into a large mixing bowl and beat these together until pale and fluffy, using a whisk or wooden spoon.

Stir in your buttermilk mixture, and then the Belvoir Farm Ginger Cordial.

Sift the flour and add this into the mixing bowl, along with your spices, baking powder and salt.

Fold the wet and dry ingredients into one another and mix thoroughly until well combined and you’re left with a smooth cake batter.

Divide this evenly between your cake tins. Place into the oven to bake for 30 minutes, until well risen and golden.

Remove the cakes from the oven and allow to cool completely on a wire rack.

For the delicious buttercream frosting, you need to start by beating the butter. You can do this using either a stand mixer or electric hand whisk.

Once pale and fluffy, gradually add in the icing sugar and spices. Be careful not to do this all at once, as the icing sugar will be very messy! Continue to beat the frosting until all the sugar is well incorporated and you’re left with a smooth and creamy frosting.

Once your cakes are cool and you’re ready to assemble, start by brushing the bottom layer with a small amount of Belvoir Farm Ginger Cordial, which will keep the sponge moist whilst also infusing flavour!

Then, spread a generous layer of the buttercream on top and add your second cake layer. Repeat this process, then use a palette knife to spread an even layer of frosting over the cake.

Transfer the remaining buttercream to a piping bag, fitted with a star tip nozzle, and pipe swirls over the top of the cake to finish.

You can then decorate with gingerbread men and other festive toppings of your choice. We have added some sugared cranberries and rosemary sprigs!