Name: Gingerbread Swirl Cake
Prep time: 10 min
Cook time: 55 min
Yield: 16
Ingredients: ¾ cup (150 g) Forager Project Unsweetened Vanilla Cashewmilk Yogurt; ⅓ cup (65 g) granulated sugar; 3 tablespoon (30 g) arrowroot starch or cornstarch; 3 1/2 cups (438 g) all-purpose flour, sifted (or, swap in gluten-free 1:1 baking flour for GF); 2/3 cup (135 g) sugar; 2 2/3 teaspoon ground ginger; 1 3/4 teaspoon ground cinnamon; 1 teaspoon cardamom; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 3 teaspoon baking powder; 1 3/4 teaspoon baking soda; 1 3/4 cup (420 mL) Forager Project Unsweetened Probiotic Drinkable Yogurt; 1 cup molasses; 1 cup (200 g) Forager Project Unsweetened Vanilla Cashewmilk Yogurt, room temperature

This cake is will have you trading in all your gingerbread houses. Infused with your favorite spices, this rich and decadent cake will make any holiday or special occasion deliciously memorable.

Prep Time: 10 minutes

Cook Time: 55 minutes

Serving Size: 16

Ingredients

¾ cup (150 g) Forager Project Unsweetened Vanilla Cashewmilk Yogurt
⅓ cup (65 g) granulated sugar
3 tablespoon (30 g) arrowroot starch or cornstarch
3 1/2 cups (438 g) all-purpose flour, sifted (or, swap in gluten-free 1:1 baking flour for GF)
2/3 cup (135 g) sugar
2 2/3 teaspoon ground ginger
1 3/4 teaspoon ground cinnamon
1 teaspoon cardamom
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 teaspoon baking powder
1 3/4 teaspoon baking soda
1 3/4 cup (420 mL) Forager Project Unsweetened Probiotic Drinkable Yogurt
1 cup molasses
1 cup (200 g) Forager Project Unsweetened Vanilla Cashewmilk Yogurt, room temperature

Prep

Preheat the oven to 350F. Generously grease a 10-cup bundt cake pan. Measure out all ingredients and set aside.
Make the cheesecake filling first: In a medium bowl, whisk together the yogurt, sugar, and arrowroot starch. Set aside.
Make the gingerbread cake batter: In a separate bowl, whisk together the flour, sugar, ginger, cinnamon, cardamom, allspice, nutmeg, baking powder, and baking soda. Set aside.
In a large bowl, use a hand mixer or a whisk and mix together the drinkable yogurt, molasses, and yogurt. Add in the dry mixture, and mix again until there are no more clumps of dry ingredients.
Spoon about half of the gingerbread batter into the bundt cake pan. Gently spread some of the batter up against the walls of the cake pan to enclose the cheesecake filling. Add in the vegan cheesecake filling, followed by the remaining gingerbread cake batter. Use a toothpick to gently swirl the mixture, making sure to swirl the cheesecake layer between the two gingerbread layers.
Place the bundt cake pan into the oven to bake for 55-60 minutes or until a toothpick comes out clean.
Remove the cake from the oven and allow the cake to rest for 10-15 minutes in the pan. Then use a serrated knife and gently run the knife along the edges of the cake to carefully release the cake from the pan. Place a plate on top of the cake pan, and using oven mitts if the cake is still hot, carefully flip the cake to be right side up on the plate.
Dust with powdered sugar or top with a simple glaze, slice, and enjoy!