Moist, full of flavours and simple to make
Hedi says "This cake can be made fully plant based if you are vegan or dairy free, just replace normal eggs with chia eggs. If you don’t have maple syrup, you can go for honey or date nectar. I decided to make 6 small bundt cakes, but this recipe also makes one 9×5-inch loaf or an 8-inch cake or even 12 muffins. You pick your favourite shape and get creating."
Clean eating gingerbread cake by Hedi Hearts
Serves 6 For the cake
- 300g whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp ground ginger powder
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- A pinch of salt
- 10 Medjool Dates, chopped and soaked overnight in ¼ cup almond milk
- 60ml maple syrup
- 60ml coconut oil, melted and cooled slightly
- 2 large eggs, room temperature or 2 chia eggs
- 2 tsp vanilla extract
- 200g of plain white yogurt (I used Tesco soya but you can use full fat Greek yoghurt)
- 60ml almond milk
For the glaze
- 120ml pureed coconut cream
- 2 tbsp maple syrup
- Preheat the oven at 180 C and grease well either a loaf pan, an 8 inch (20 cm) round pan, 12-cup muffin tin or 6 mini Bundt pan.
- Mix all the dry ingredients together and keep aside.
- In a blender or food processor, blend the soaked dates along with the soaking liquid.
- Once the date puree is smooth, add the rest of the wet ingredients and blend into a smooth batter.
- Add the wet batter into the dry ingredients and mix until just combined. Do not overmix.
- Pour into the prepared pan and bake for 45 to 50 minutes (for loaf pan), 35 to 40 minutes (for 8 inch round cake tin), 20 to 22 minutes for muffin tins, 25 to 30 minutes for mini Bundt cakes, or until a toothpick or a skewer inserted into the middle of the cakes, comes out clean.
- Cool the cake completely over a wire rack.
- Meanwhile make the glaze. Whisk the coconut cream with maple syrup until combined. Store in the refrigerator until it’s time to use it.
- Drizzle the glaze all over the cooled cake and serve immediately.