Go Back
vegan gingerbread caramel cake

Gingerbread Caramel Cake (GF & vegan)

Gluten-free and vegan chocolate gingerbread cake topped with creamy caramel frosting. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 9 inch bread loaf (I used silicone)

Method
 

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