I’ve got another new vegan recipe for you and this one is a lovely treat. My absolute favourite mid morning snack is a cup of herbal tea and a slice of cake. There’s nothing better than having a break, sitting on the sofa and enjoying a sweet treat. What if that sweet treat was good for you? I love gingerbread but it’s very heavy on the refined sugar and I wanted to reduce this and also make it gluten and dairy free.
In this recipe I’ve substituted the traditional golden syrup and granulated sugar for date syrup, maple syrup and coconut sugar and also added a little apple puree for extra natural sweetness. I’ve kept in the black treacle which gives the cake it’s distinctive dark colour and which is such a wonderful nutrition source in terms of the minerals it provides. Iron, calcium, magnesium and potassium, essential for nerves, muscles, bones, blood and more.
100g oat flour (I use this one from Ocado but you could also make your own in a food processor)
50g brown rice flour or gram flour
50g ground almonds
1 tsp bicarbonate of soda
1.5 tsps ground ginger
1.5 tsps mixed spice
2 tbsp flax mixed with 6tbsp water
2 tbsp apple puree (I use this one)
100g black treacle or molasses
50g date syrup
45g maple syrup
50g coconut sugar
50g coconut oil
100ml almond milk (unsweetened)
Preheat your oven to 160 degrees (140 degrees fan). Line a loaf tin with baking parchment or use a cake liner.
In a small bowl or mug mix your flax and water and leave to the side to thicken.
Measure out all your dry ingredients (apart from the coconut sugar) and mix together with a spatula or wooden spoon in a large mixing bowl until everything is well combined.
In a small saucepan measure out the treacle, date syrup, maple syrup, coconut sugar and coconut oil and put on the hob to heat until the oil has melted and the sugar has dissolved.
Add the apple sauce, flax mixture and almond milk to the dry ingredients and then add the melted sugars and oil.
Mix with a hand mixer or wooden spoon until everything is well combined (about one minute). Try not to over mix.
Spoon the mixture into the loaf tin and place in the centre of the oven for 50-55 minutes or until a knife inserted into the centre comes out clean.
Leave to cool and serve with a cup of tea or coffee.
Store in a tin or plastic container. The cake will keep for up to five days (if it’s not eaten within the first two!).
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