Ginger Cake

Vegan Gingerbread Cake! This deliciously moist and relatively healthy spice cake.
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert


Gingerbread Cake
  • 2 1/2 cups organic rolled oats, ground into flour
  • ¼ cup almond flour
  • 1 tbsp ground flax
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 cup fresh Ginger, finely diced
  • 1 tbsp cinnamon
  • 1/2 tsp cloves
  • 1/8 tsp black pepper
  • ½ cup deglet dates, or 8 medjool dates
  • 1/2 cup blackstrap molasses, or unsulfered molasses
  • 1 tbsp white wine vinegar or lemon juice
  • 1 ½ - 2 cups hot water
  • ½ cup cashews, or white sweet potato puree
  • 3 tbsp lemon juice
  • ½ tsp vanilla extract
  • 6 deglet dates, or 3 medjool dates
  • ¼ cup water
  • ½ tsp lemon zest
  1. Preheat oven to 350°F.
  2. Whisk together the dry ingredients for the cake.
  3. Blend the dates, molasses, white wine vinegar, fresh ginger and water in a blender until dates are completely pulverized.
  4. Stir together the dry ingredients and blended mixture in a cut and fold method. Do not over mix. Ensure dough is not very thick.
  5. Pour into a silicone bundt pan or lightly dusted regular bundt pan or parchment lined 9 x 9 baking dish.
  6. Bake for 40-50 minutes.
  7. Blend the drizzle ingredients in a blender until smooth.
  8. Once cake is cooled, decorate with the drizzle.
  9. Keep in the fridge in an airtight container for up to a week.
Note: Skip the drizzle to serve with coffee or serve with vegan icecream for a special occasion!
Keyword cake, ginger cake, spice cake, vegan cake

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