Less than 2 weeks to Christmas…is it just me or has this year literally flown by? We can’t stop time, but what we can do is make every day count and somehow special. Think little things, like spending extra time with your loved ones, doing what you love or making this gorgeous clean eating gingerbread cake recipe with a coconut maple glaze. It is moist, full of flavours and easy to make.
For this clean eating gingerbread cake recipe, I have used whole wheat flour, but you could try spelt or buckwheat flour too, just watch the baking time. This cake can be made fully plant based if you are vegan or dairy free, just replace normal eggs with chia eggs. If you don’t have maple syrup, you can go for honey or date nectar. I decided to make 6 small bundt cakes, but this recipe also makes one 9×5-inch loaf or an 8-inch cake or even 12 muffins. You pick your favourite shape and get creating.
Also if gingerbread flavour is your thing make sure you check out my gingerbread granola or gingerbread man recipe.
One more thing before we get to the recipe. The January group for the first 3 Month Clean Eating challenge of 2017 is now officially open and running. If you don’t know what the challenge is, you can have a read here…it is life-changing…you will never look at food the same way.
Here’s the clean eating gingerbread cake recipe
- Dry Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp ground ginger powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- A pinch of salt
- Wet Ingredients
- 10 Medjool Dates, chopped and soaked overnight in ¼ cup almond milk
- ¼ cup maple syrup
- ¼ cup coconut oil, melted and cooled slightly
- 2 large eggs, room temperature or 2 chia eggs
- 2 tsp vanilla extract
- 200 gr of plain white yogurt (I used Tesco soya but you can use full fat Greek yoghurt)
- ¼ cup almond milk
- ½ cup pureed coconut cream
- 2 tbsp maple syrup
- Preheat the oven at 180 C and grease well either a loaf pan, an 8 inch (20 cm) round pan, 12-cup muffin tin or 6 mini Bundt pan.
- Mix all the dry ingredients together and keep aside.
- In a blender or food processor, blend the soaked dates along with the soaking liquid.
- Once the date puree is smooth, add the rest of the wet ingredients and blend into a smooth batter.
- Add the wet batter into the dry ingredients and mix until just combined. Do not overmix.
- Pour into the prepared pan and bake for 45 to 50 minutes (for loaf pan), 35 to 40 minutes (for 8 inch round cake tin), 20 to 22 minutes for muffin tins, 25 to 30 minutes for mini Bundt cakes, or until a toothpick or a skewer inserted into the middle of the cakes, comes out clean.
- Cool the cake completely over a wire rack.
- Meanwhile make the glaze. Whisk the coconut cream with maple syrup until combined. Store in the refrigerator until it’s time to use it.
- Drizzle the glaze all over the cooled cake and serve immediately.
As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts