Vegan Gingerbread Men Cake

If you like ginger, then you will like these Gingerbread Men Cakes.

Some of you may remember early in the year I made some vegan gingerbread cake. They did look quite plain, so I promised you that I would use my gingerbread cake men moulds, well here they are. These are the same moulds I used for my Halloween Beetroot Pies.  Unlike it's biscuit brother, these are softer to eat, and the ginger comes through quite strong. 

Some of you may remember early in the year, I made some vegan gingerbread cake. They did look quite plain, so I promised you that I would use my gingerbread men moulds.  These are made with the same moulds I used for my Halloween Beetroot Pies.  Unlike it's biscuit brother, these are softer to eat, and the ginger comes through quite strong.  You can enjoy these with cream, ice-cream or just plain as it is with a cuppa tea. 

I am sharing these vegan Gingerbread Men cake with  Tea Time Treats.  The theme is Festive Foodie Gifts hosted by What Kate Baked and alternately by  Lavender and Lovage.  And Simply Cook who is hosting Lets Cook Christmas Party Food.  

Vegan Gingerbread Men Cake
Makes 8 Gingerbread Men Cake
Ingredients
30g cocoa powder
180g plain flour
½ teaspoon bicarbonate soda
½ teaspoon salt
2½ teaspoons ginger powder
1 teaspoon ground cinnamon
165g brown sugar
200ml strong brewed coffee, cooled
100ml vegetable oil
60g crystallized ginger, chopped
2 teaspoons white wine vinegar
Method
Heat the oven to Gas Mark 5. Line 8-10 round cake tins with baking parchment paper.
In a large bowl, sift the flour, cocoa, soda, salt, ginger and cinnamon. Stir in the sugar. 
In a small bowl, combine the coffee with the oil and whisk. Then beat the liquid into the dry ingredients. Then quickly stir in the vinegar, followed by the crystallized ginger.
Pour the batter into the moulds. Bake for 20 – 25 minutes, or until a toothpick comes out clean. These are better served the following day.