This easy gingerbread cake with vegan cream cheese frosting is incredibly moist and fudgy. Top with seasonal fruits and vivid pistachios for a stunning Christmas centrepiece.
Pour the batter into the prepared baking tin. Bake the cake for 35-40 minutes, or until a toothpick inserted in the centre comes out clean. Place the cake in the tin on a wire rack to cool completely before turning out, about 90 minutes.
Top the cake with halved figs, redcurrants, and chopped pistachios, or your preferred seasonal fruit and choice of nuts.