Spiced Ginger Cake with Sticky Date Topping
Gorgeously sticky and richly warming ginger cake! Topped with sticky date and nut butter. Absolutely delicious.
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.
Notes
10-12 servings