Spiced Ginger Cake with Sticky Date Topping

Gorgeously sticky and richly warming ginger cake! Topped with sticky date and nut butter. Absolutely delicious.
Spiced ginger cake with sticky date topping

Ginger cake! I absolutely love it.

It’s one of my childhood favourites, and eating it always brings back lovely memories.

My version has lots of lovely spices and ground almonds, and it’s topped with sticky date and nut butter loveliness.

It’s seriously delicious.

And it couldn’t be easier to make, simply pop all the ingredients in a food processor, into a tin, and bake.

Try it with vanilla ice cream, OMG!

Enjoy, much love Niki xx

The Recipe

Spiced ginger cake with sticky date topping

Spiced Ginger Cake with Sticky Date Topping

Gorgeously sticky and richly warming ginger cake! Topped with sticky date and nut butter. Absolutely delicious.
Prep time: 30 minutes
Cook time: 40 minutes
10-12 servings
4.67 from 6 votes

Ingredients

To make the cake

  • 150 g buckwheat flour
  • 100 g ground almonds
  • 2 tbsp ground flaxseeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar
  • 250 ml plant-based milk
  • 1 large ripe banana
  • 1 tbsp coconut oil
  • 100 g medjool dates pitted
  • 5 tbsp maple syrup
  • 1 tbsp vanilla essence
  • 3 tsp ginger powder
  • 1 tsp cinnamon
  • ½ tsp clove powder
  • 1 tsp allspice

For the date, caramel frosting

  • 50 g medjool dates
  • 1 tbsp peanut butter or nut butter of choice
  • 50 ml almond milk
  • 1 tsp organic coconut oil
  • Pinch sea salt

Instructions

  • Pre heat your oven to 180c
  • Grease a loose bottom pan with coconut oil.
  • Add all the ingredients to a food processor or high-speed blender and blitz until you get a smooth batter and there are no lumps.
  • Spoon the batter into the cake tin and bake for approx 40 minutes or until a skewer comes out clean.

To make the topping

  • In a food processor or blender–add the caramel ingredients. Blitz until smooth–it will be a few minutes before all the dates are thoroughly blended in.
  • Allow the cake to cool for 10-15 minutes until turning out. Top with the salted caramel topping.
Print Recipe

I'd love to hear your comments…

  • Sally
    3 years ago Reply

    Please could you let me know what size tin you used. I plan on making this tomorrow. Many thanks

  • Mao
    5 years ago Reply

    5 stars
    I made this cake this morning and it was lovely!! Very easy to make as well! The dough was quite heavy and my food processor didn’t mix it properly… which food processor have you got?

    • Niki
      5 years ago Reply

      So happy you liked Mao
      I use a Kenwood, its pretty powerful and does a great job,

      Love
      Niki xxx

  • Rhiannon Gascoigne
    5 years ago Reply

    Would love to try this but my family hate bananas so would do you think could be used instead?

    • Niki
      5 years ago Reply

      Hi Rhiannon
      Well I haven’t tried but you could try cooked sweet potato or chestnuts.
      Love
      Niki xxx

  • A
    Niki
    2 years ago Reply

    I used a 2O cm loose bottomed cake tin xx

Let me know what you think below…

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