Pumpkin Gingerbread Traybake

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

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