The Whole Food Plant Based Cooking Show
Gingerbread Cake
Calories: 509kcal
The holiday season is upon us so here is a Plant Based Vegan Gingerbread Cake to make for your next holiday gathering. It has all the flavors of the holidays but is oil free and refined sugar free so that you will feel good knowing that you are serving a dessert that is actually healthy.
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Ingredients
Cake
- 2 ½ cups organic rolled oats ground into flour
- ¼ cup almond flour
- 1 tbsp ground flax
- 1 tsp baking powder
- ½ tsp baking soda
- 2 ½ tsp ginger powder
- 2 tsp cinnamon
- ½ cup deglet dates or medjool
- ⅓ cup blackstrap molasses or unsulfered molasses
- ½ tsp ginger optional: microplaned or minged very fine
- 1 tbsp white wine vinegar
- 1 ½ cups hot water
Drizzle
- ½ cup cashews or white sweet potato puree
- 3 tbsp lemon juice
- ½ tsp vanilla extract
- 6 deglet dates or 3 medjool dates
- ¼ cup water
- ½ tsp lemon zest
Instructions
- Preheat oven to 350°F.
- Whisk together the dry ingredients for the cake.
- Blend the dates, molasses, white wine vinegar, microplaned ginger if using and water in a blender until dates are completely pulverized.
- Stir together the dry ingredients and blended mixture.
- Pour into a silicone bundt pan, lightly oiled regular bundt pan or parchment lined 9 x 9 baking dish.
- Bake for 35-40 minutes.
- Blend the drizzle ingredients in a blender until smooth.
- Once cake is cooled, decorate with the drizzle.
- Keep in the fridge in an airtight container for up to a week.
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Nutrition
Calories: 509kcal | Carbohydrates: 90g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 111mg | Potassium: 669mg | Fiber: 12g | Sugar: 17g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 6mg
