You do not want to miss out on this ginger cake. It's moist, soft, gingery and really really yummy and a rich chocolatey caramely sauce!
It's also very easy to prepare in just a few steps, perfect accompaniment for that afternoon cuppa.
Ingredients
- 4 tablespoons of virgin coconut oil, melted, plus extra for greasing the pan
- 4 flax eggs/chia eggs*
- 150g of ground almonds
- 50g of plain gluten free flour
- 50ml of almond milk
- 4 tablespoons of Sweet Freedom
- 1 tablespoon of ginger powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of bicarbonate of soda
- 1/4 teaspoon of Elements for Life Himalayan Pink Salt
- A pinch of ground nutmeg
For the chia/flax eggs
- 4 tablespoons of ground flax or ground chia seeds
- 12 tablespoons of room temp water
For the raw cacao sauce
- 200ml of coconut milk (thick part only), heated up to simmering point
- 30g of grated Elements for Life Ceremonial Cacao Paste
- 1 tablespoon of Elements for Life Raw Cacao Powder
- 1 tablespoon of Sweet Freedom, or more, to taste
- A handful of Elements for Life Raw Cacao Nibs
- 1 tsp of edible gold glitter (optional)
Method
- Make your vegan egg alternative by whisk together the chosen ground seeds (flax or chia) and water until well combined, then place in the fridge to set for 15 minutes, it will then be ready for use.
- Preheat oven to gas mark 3 / 160C. Grease a baking tin with coconut oil and line with greaseproof paper, set aside.
- In a medium bowl, whisk together the vegan egg mix, almond milk, melted coconut oil, Sweet Freedom, spices and sea salt.
- Whisk in the almond flour and gluten free flour gently, then the bicarbonate of soda.
- Pour the batter into the prepared tin. Bake on the middle of your oven shelf until puffed and a toothpick inserted in centre comes out clean, about 20-25 minutes.
- To make the raw cacao sauce simply whisk the raw cacao powder, Sweet Freedom and the raw cacao paste in the pan that has your hot coconut milk in and a thick sauce will form. To have it thicker simply add more grated raw cacao paste and to make it thinner add more coconut cream, allow to cool a little before serving.
- Meanwhile all your gingerbread to cool down for about 20 minutes, then pop the cake out and cut into squares and serve with your sauce, raw cacao nibs and edible glitter, enjoy!!
Enjoy xx
Try These Recipes Next
Check out these tasty recipes.
Raw Cacao Sticky Toffee Pudding
About The Author
Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.
www.nikibakes.uk | Facebook | Twitter | Instagram
How Did Yours Turn Out?
Share your experience of making your ceremonial cacao drink.
Also in Recipes
Easy Cacao Chocolate Porridge
Raw Cacao Crepes
