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christmas

Gingerbread Caramel Cake

Recipe

Gingerbread Caramel Cake (GF & vegan)

Gluten-free and vegan chocolate gingerbread cake topped with creamy caramel frosting.

Prep
15 min
Cook
30 min
Total
45 min
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

Method

  1. 1Blend dates with water and gingerbread spice
  2. 2Add cacao and flour and mix until you get a sticky dough
  3. 3Bake at 180C for about 30 min
  4. 4Mix coconut sour cream with chicory root powder and coconut sugar.
  5. 5Spread over the cake and refrigerate for at least 6 hours.
  6. 6Finish 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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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:

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