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.