Clean eating gingerbread cake recipe with coconut maple glaze

Clean eating gingerbread cake recipe with coconut maple glaze

Less than 2 weeks to Christmas…is it just me or has this year literally flown by? We can’t stop time, but what we can do is make every day count and somehow special. Think little things, like spending extra time with your loved ones, doing what you love or making this gorgeous clean eating gingerbread cake recipe with a coconut maple glaze. It is moist, full of flavours and easy to make.

For this clean eating gingerbread cake recipe, I have used whole wheat flour, but you could try spelt or buckwheat flour too, just watch the baking time. 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.

Ingredients

  • Dry Ingredients
  • 2 cups 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
  • Wet Ingredients
  • 10 Medjool Dates, chopped and soaked overnight in ¼ cup almond milk
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted and cooled slightly
  • 2 large eggs, room temperature or 2 chia eggs
  • 2 tsp vanilla extract
  • 200 gr of plain white yogurt (I used Tesco soya but you can use full fat Greek yoghurt)
  • ¼ cup almond milk
  • Glaze
  • ½ cup pureed coconut cream
  • 2 tbsp maple syrup
Read the whole recipe on Hedi Hearts