This is a healthy version of ginger bread cake. Moist, fluffy, sweet enough for the holiday season – but not overly sweet – it is the ultimate Christmas cake. Easy to make and with a vegan option, it will please any crowd.
When cooled, it can be served as is or with a sprinkling of powdered sugar, chocolate syrup, whipped cream or vanilla ice cream. If you use a good quality non-stick bundt pan, such as Birkmann or Le Creuset, the cake will come out easily. I recommend that you lightly grease the pan and place it in the fridge to cool prior to making the cake. All instructions are below. Enjoy!
Ginger Bread Holiday Cake
PAN: One 10 cup stick-free bundt pan
- One 180 gr. container (1/2 cup + 1 tablespoon) natural Greek yoghurt, no sweeteners added (sub. with natural soya yoghurt for vegan)
- 1 teaspoon baking soda
- 1 cup pure apple sauce, unsweetened
- 1/3 cup black molasses, unsulfured / no additives
- 1/2 cup oat milk, unsweetened
- 1/2 cup light tasting oil (for example, vegetable or grape seed oil)
- 2 teaspoons powdered cinnamon
- 1 tablespoon ginger root with skin on, finely grated
- 1/4 teaspoon nutmeg, finely grated or powdered
- 1/4 teaspoon ground clove
- 1/4 teaspoon powdered cardamon
- 2 tablespoons 100% cacao powder
- 2 1/2 cups white spelt flour (Farine d’épeautre claire)
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup mascobado granulated sugar cane (or brown sugar)
Chocolate syrup (option)
- 100 grams 70% dark chocolate bar
- 1/2 to 3/4 cup almond milk, room temperature and unsweetened
- 1-2 teaspoons powdered sugar (option)
- 1 teaspoon semi-solid coconut oil
Oven: 180°C / 350°F
Lightly grease the bundt pan (with a spray or by using a paper towel to get into all corners and crevices). Then, place the pan in the fridge to cool (this will help unmold the cake later on).
In a medium bowl add the baking soda to the yoghurt and mix with fork. The yoghurt will bubble and double in size. Set aside.
In a separate small bowl, mix the apple sauce with the molasses with a fork. Set aside.
In a third small bowl, mix together with a fork all of the spices with the cacao powder. Set aside.
In a large bowl, add your dry ingredients (flour, baking powder, salt and sugar) and whisk well by hand until fully incorporated.
Add the spices with the cacao powder to the flour mixture and whisk by hand until well blended.
Add the yoghurt, the apple sauce and molasses mixture and mix/whisk by hand. Then add the oat milk and the oil. Hand whisk until all ingredients are blended and the batter is creamy. Dot not over mix.
Immediately pour the batter into the greased and cooled bundt pan. Tap it a few times on the countertop to ensure an even distribution of the batter. Bake in pre-heated oven on the middle rack for 40-45 minutes, until a toothpick test comes out clean or with a few crumbs.
Allow the cake to cool in the pan and on a cooling rack for 15 minutes before removing it.
Slide a thin silicone spatula or a thin dull knife around the edges just to loosen the cake. Then, carefully turn it on a cooling rack and allow the cake to cool completely.
When cool, dust with icing sugar or drizzle with a glaze / syrup of choice. I drizzled chocolate syrup. It can also be enjoyed as is or with some whipped cream or ice cream of choice.
Store the cake in a covered container in the refrigerator.
For the chocolate syrup
Break up the chocolate into small pieces. Heat up a double boiler pan and add the chocolate. Melt the chocolate on medium heat stirring often. If your almond milk is cold, warm it up in the microwave for a few seconds. When the chocolate has melted, remove pan from heat and add the almond milk (start with 1/2 cup) and stir well. Add the coconut oil and sugar and stir well. Pour the syrup into a small jug with a spout (or a gravy boat). Allow the syrup to cool and thicken on countertop, stirring regularly for 15-20 minutes or longer, or put in fridge until thick enough to your liking. Do not let it cool too long to avoid it becoming too thick to pour. If it gets too thick, add a bit more of the almond milk. Drizzle all or part of the syrup on top of cake, allowing it to pour over the sides. Store leftover syrup in a sealed jar in fridge.