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Gingerbread Cake

Sweet gingerbread made with molasses. Our hearts just skipped! Place this Gingerbread Cake on your table, and it's definitely beginning to look a lot like Christmas! The sweet and spiced aroma of gingerbread will bring you down Candy Cane Lane, through the whipped cream cheese icing, to the dreamiest winter scape that you can slice into! This utterly astonishing cake perfectly captures everything Christmas from the snowy pine trees, the creamy candy cane pattern filling, the fluffy and moist gingerbread cake, and the cacao nib pebbles. With Suncore Foods® Powders (Red Beet, Marigold Passion Fruit, Midori Jade Matcha, and Blue Butterfly Pea) and Cacao Nibs, you can bake the most wonderful winter wonderland you'll want to visit for the holidays in under an hour!


Browned Butter Gingerbread Cake – Wet Ingredients:
1 stick (1/2 cup) butter melted and browned
100g brown sugar (1/2 cup)
2 large eggs
50 ml buttermilk (3 1/2 tbsp )or replace with milk & 1 tbsp of apple cider vinegar
105g of molasses (6 tbsp)

Browned Butter Gingerbread Cake – Dry Ingredients:
2 cups/ 240g all purpose flour
2 tsp ginger
1 tsp cinnamon
1/4 tsp of cloves
1/4 tsp nutmeg
1/2 tsp salt
1 tsp of baking powder
1/2 tsp of baking soda
1/3 cup + 1 1/2 tbsp/ 100 ml of hot water

Whipped Cream Cream Cheese Icing:
1/2 tbsp of agar powder
3 tbsp water
1 block cream cheese
237 ml (1 cup) whipping cream
60g (1/2 cup) of icing sugar

Candy Cane Cream Cheese Filling:
2 cups of whipped cream cheese
1.5 tbsp Suncore Foods® Red Beet Powder

Pine Trees Decorations:
5-6 sugar cones
2 cups of whipped cream cheese
2 tbsp of Suncore Foods® Marigold Passion Fruit Powder & Seeds
1 tbsp of Suncore Foods® Midori Jade Matcha Powder
2 1/2 tbsp of Suncore Foods® Blue Butterfly Pea Powder

1/3 cup of Suncore Foods® Cacao Nibs



1. Browned Butter Gingerbread Cake — Preheat oven to 350 F. Grease and flour a baking tray, set aside. In a mixing bowl mix melted browned butter, molasses, brown sugar, and egg, until lump free. Combine all the dry ingredients, mix well then pour it into the wet mix. Stir and add hot water slowly while mixing the batter. Once the mix is smooth and lump free, pour the batter into the baking tray, and tap a few times to remove trapped air bubbles. Bake for 30-35 minutes until the centre runs clear on the toothpick test. Cake can be made days in advance, it also holds well frozen.

2. Whipped Cream Cream Cheese Icing — One recipe yields about 3 cups of frosting, triple the recipe to make frosting, tree pines decorations, and cake filling or double the recipe for a more naked cake look. Mix water and agar powder, let it sit for 5-10 minutes to bloom. Heat it in the microwave on a 10 seconds interval until the agar is dissolved or heat on low medium heat on a stove until the agar simmer. Set aside. Whip the cream cheese using the paddle attachment until it is spreadable ( 1-2 minutes is enough), then add the icing sugar and whip it with a whisk attachment. Scrape the bowl from time to time, and beat for another minute. Pour the whipping cream into the cream cheese mixture, and scrape the bowl to make sure all cream cheese is incorporated nicely. Whip until cream is at soft/ medium peak. Take a couple tablespoons of the cream and mix it to the agar paste, then pour it into the whipped cream cheese bowl. Beat for another minute on medium high speed, let it chill in the fridge for at least an hour before piping.

3. Candy Cane Cream Cheese Filling — Combine 1 cup of whipped cream cheese with Suncore Foods® Red Beet Powder and put in 12 inch piping bag. Fill another 12 inch piping bag with the rest of plain whipped cream cheese. Stuff both piping bags into a 16 inch piping bag with a round tip.

4. Pine Trees Decorations — Use any small star piping tip and fill a piping bag with the green colored frosting. Put the cone upside down and start pipping from the bottom cones with random star patterns to make realistic pine trees. Leave the cone tip unpiped, and pipe it after settling on the cake. Dust with icing sugar for a snowy look.