Spiced Ginger Cake with Sticky Date Topping (Vegan &

Ginger cake! I absolutely love it…one of my childhood favourites and eating it always brings back lovely memories.

My version has lots of lovely spices and ground almonds – seriously delicious. Topped with sticky date and nut butter loveliness, its next level,

And it couldnt be easier to make – simply pop all the ingredients in a food processor and bake.

Vegan and gluten free as an added bonus. Delicious its own or with vanilla ice-cream!

Enjoy, much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  10-12 servings
  30 minutes preparation time
  40 minutes cook time


To make the cake
  • 150g buckwheat flour
  • 100g ground almonds
  • 2 tbsp ground flaxseeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tbsp apple cider vinegar 
  • 250ml plantbased milk 
  • 1 large ripe banana 
  • 1 tbsp coconut oil 
  • 100g medjool dates pitted
  • 5 tbsp maple syrup
  • 1 tbsp vanilla essence
  • 15g ginger powder
  • 1 tsp cinnamon
  • ½ tsp clove powder
  • 1 tsp allspice 
For the date caramel frosting
  • 50g medjool dates
  • 1 tbsp peanut butter or nut butter of choice
  • 50ml almond milk
  • 1 tsp organic coconut oil
  • Pinch sea salt 


  1. Pre heat your oven to 180c
  2. Grease a loose bottom pan with coconut oil. 
  3. 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.
  4. Spoon the batter into the cake tin and bake for aprox 40 minutes or until a skewer comes out clean. 
To make the topping
  1. In a food processor or blender – add the caramel ingredients. Blitz until smooth and creamy – it will be a few minutes before all the dates are thoroughly blended in.
  2. Allow the cake cool for 10-15 minutes until turning out. Top with the salted caramel topping. 

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