Gingerbread cake

This is one of my absolute favourite cake recipes! It’s very Christmass-y (with its fudgy, gingerbread taste), and actually I’ve been told it tastes a bit like fruit cake.


Whilst I may have gone slightly overboard with the decoration on the one pictures (tiers, anyone?), I’ve made this quite a few times in different shapes and sizes, and it’s always turned out great. I bet it would make a good base for a really rich, fudgy chocolate cake as well, if you added in cacao powder.

To make three small-ish tiers, I used:

Dry ingredients: 1c almond flour, 1/4c coconut flour, 1/4c arrowroot flour, 1.5 tsp baking soda, 2 tsp baking powder, 3 tbsp ground ginger, 2 tbsp cinnamon, 1 tsp cloves, 1 tsp nutmeg and 1 tsp allspice, 1/4 tsp salt.

Wet ingredients: 4 tbsp coconut oil, 4 eggs, 1/2c blackstrap molasses, 1/4c coconut milk.

I sifted the dry ingredients together before mixing in the wet ones, and poured into a tin greased with coconut oil and dusted with a little more arrowroot.


I baked until the cake looked set at the top (don’t open the oven before you’re sure or it will sink!) and only wobbled slightly (this means that when it’s cooled, it’ll have a really moist texture). In this instance, it was about 17 mins for the largest layer, 14 for the middle one and about 11 for the smallest. The teeny-weeny taster versions only needed about 4-6 minutes.


To make the ‘icing’, I just put about 1c cashews, 1 tsp honey, a dash of vanilla and 3 tbsp coconut milk into the food processor until smooth. SAMSUNG CAMERA PICTURES


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