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Ginger Cake
Vegan Gingerbread Cake! This deliciously moist and relatively healthy spice cake.
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
Dessert
Ingredients
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
Drizzle
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
Instructions
Preheat oven to 350°F.
Whisk together the dry ingredients for the cake.
Blend the dates, molasses, white wine vinegar, fresh ginger and water in a blender until dates are completely pulverized.
Stir together the dry ingredients and blended mixture in a cut and fold method. Do not over mix. Ensure dough is not very thick.
Pour into a silicone bundt pan or lightly dusted regular bundt pan or parchment lined 9 x 9 baking dish.
Bake for 40-50 minutes.
Blend the drizzle ingredients in a blender until smooth.
Once cake is cooled, decorate with the drizzle.
Keep in the fridge in an airtight container for up to a week.
Notes
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