Easy to make, delicious and healthy gingerbread caramel cake. Made with wholesome ingredients like dates, buckwheat flour, and coconut sour cream, this gluten-free and vegan dessert is perfect for the holidays or any special occasion during winter.
Ingredients
Dates
- Why It’s Used: Provide natural sweetness and act as a binder for the cake.
- Benefits: High in fiber, potassium, and natural sugars for energy and a moist texture.
Water
- Why It’s Used: Helps blend the dates into a smooth paste and binds the dough.
- Benefits: Keeps the recipe light and calorie-friendly.
Gingerbread Spice
- Why It’s Used: Adds warm, festive flavors to the cake.
- Benefits: Includes spices like ginger, cinnamon, and cloves, known for their anti-inflammatory and antioxidant properties.
- Substitute: Create your own blend with ground ginger, cinnamon, nutmeg, and cloves.
Raw Buckwheat Flour
- Why It’s Used: Provides structure to the cake with a slightly nutty taste.
- Benefits: Gluten-free and rich in protein and antioxidants.
- Substitute: Oat flour or almond flour; adjust liquids accordingly.
Cocoa Powder
- Why It’s Used: Adds a rich, chocolatey flavor to complement the gingerbread spices.
- Benefits: High in antioxidants and magnesium, supporting overall health.
- Substitute: Raw cacao or carob powder for a naturally sweeter flavor.
Coconut Sour Cream
- Why It’s Used: Creates a creamy, tangy caramel frosting.
- Benefits: Dairy-free, rich in healthy fats, and adds a luscious texture.
- Substitute: Cashew cream or vegan yogurt.
Chicory Root Powder
- Why It’s Used: Enhances the frosting with a natural caramel-like flavor.
- Benefits: Contains inulin, which promotes gut health.
Coconut Sugar
- Why It’s Used: Sweetens the frosting naturally without refined sugar.
- Benefits: Lower glycemic index than regular sugar, making it a healthier option.
- Substitute: Maple syrup/sugar or date sugar.
Shredded Chocolate
- Why It’s Used: A decorative topping that adds a touch of indulgence.
- Benefits: Provides a creamy, rich finish.
- Substitute: Cacao nibs for a crunchy texture.
MORE HEALTHY HOLIDAY DESSERTS:
Gingerbread Caramel Cake (GF & vegan)
Gluten-free and vegan chocolate gingerbread cake topped with creamy caramel frosting.
Servings: 6 people
Equipment
- 9 inch bread loaf (I used silicone)
Ingredients
- 20 dates
- 1 cup water
- 1 tsp gingerbread spice
- 3/4 cup raw buckwheat flour (see notes)
- 1/2 cup cocoa (see notes)
Caramel cream
- 1 cup coconut sour cream (see notes)
- 1 tso chicory root powder
- 3 tbsp coconut sugar
Instructions
- Blend dates with water and gingerbread spice
- Add cacao and flour and mix until you get a sticky dough
- Bake at 180C for about 30 min
Caramel cream:
- Mix coconut sour cream with chicory root powder and coconut sugar.
- Spread over the cake and refrigerate for at least 6 hours.
- Finish with a topping of shredded chocolate.
Notes
Raw Buckwheat Flour: Feel free to substitute half with oat flour or any other.
Cocoa: You can also use raw cacao powder or carob powder.
Coconut Sour Cream: Substitute it with cashew cream. To make your own, soak 1 cup of cashews in hot water for 10 minutes, then blend with 3/4 cup water until smooth.
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