Pumpkin Gingerbread Traybake

Name: Pumpkin Gingerbread Traybake
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: Makes 24
Ingredients: 1 tsp ground ginger; 175 ml/6 fl oz/¾ cup vegan milk; 1 tsp ground mixed spice/pumpkin pie spice; 550 g/1¼ lb/scant 5 cups plain/all-purpose flour; 175 g/6 oz/½ cup golden/light corn syrup; 2 tbsp ground flaxseeds; 150 g/5 oz/¾ cup soft dark brown sugar; 400 g/14 oz pumpkin purée; 6 tbsp water; 1 tsp bicarbonate of soda/baking soda; icing/confectioner’s sugar, for dusting; 1 tsp ground cinnamon; 250 g/9 oz/1¼ cups vegan Greek-style plain yogurt; 2 tbsp ginger syrup; 1 tsp vanilla powder or vanilla extract; 1 tsp baking powder; a pinch of salt; small white sugar pearls, for decorating; 250 g/9 oz/1 cup plus 2 tbsp vegan margarine, plus extra for greasing; 175 g/6 oz/½ cup treacle/molasses

Preparation info

Makes
24

Difficulty
Medium
Ready in
50 min

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

Traybakes are great when you need to feed a crowd, or even just when you want lots of cake at home! This is a dense gingerbread sponge, made lovely and moist by adding pumpkin purée, and decorated with cute but simple icing sugar gingerbread men.

Ingredients

2 tbsp ground flaxseeds
6 tbsp water
550 g

Cake
Vegan

Method

Mix the ground flaxseed and water in a small bowl and set aside for 15 minutes to form a gel. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 35 × 25cm/14 × 10in deep baking tin/pan.
Sift the flour into a large mixing bowl with the baking powd

Ingredients

Method

Photos