Sticky Medjool Date Gingerbread Cake

Sticky Medjool Date Gingerbread Cake
Sticky Medjool Date Gingerbread Cake

There’s nothing like gingerbread to get me into the Christmas spirit. This Sticky Medjool Date Gingerbread Cake will have the sweet scent of gingerbread spices wafting through your kitchen in no time.

I developed the recipe for Natural Delights® using their fresh Medjool dates as the sweetener. In addition to making the cake entirely refined sugar-free, the Medjool dates add a beautiful caramel-like element to the gingerbread and lemon coconut icing. The cake is also vegan, dairy-free and gluten-free, so it should suit a range of dietary requirements.

Sticky Medjool Date Gingerbread Cake
Gluten-free gingerbread, ready to be iced
Sticky Medjool Date Gingerbread Cake

Sticky Medjool Date Gingerbread Cake

Serves: 16 pieces
Prep time: 20 mins
Cook time: 30 mins

Ingredients:

For the cake:

  • 1 cup firmly packed Natural Delights® Pitted Medjool Dates
  • 1 1/3 cups boiling water
  • 1/2 cup coconut oil, melted
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons mixed spice
  • 2 teaspoons bicarb soda
  • 1 cup rice flour
  • 1/3 cup almond meal

For the icing:

  • 1/2 cup firmly packed Natural Delights® Pitted Medjool Dates
  • 1/2 cup boiling water
  • 1 cup thick portion refrigerated coconut cream (see note below)

Method:

  1. Preheat your oven to 170°C and line the base and sides of a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper.
  2. To make the cake, blend the Medjool dates and boiling water in a blender or food processor to get a paste. Tip the paste into a large bowl and add the melted coconut oil, vinegar, ginger and mixed spice. Stir until well combined. Add the bicarb soda, rice flour and almond meal and fold into the mixture until well combined.
  3. Bake in the preheated oven for about 30 minutes or until the top of the cake springs back when lightly touched. Allow to cool in the tin.
  4. To make the icing, blend the Medjool dates and boiling water in a blender or food processor to get a paste. Chill in the freezer. Beat the coconut cream with electric beaters to get soft peaks. Once the Medjool date paste is completely cold,  fold it into the whipped coconut cream. Store the icing in the fridge until ready to serve.
  5. To serve, cut the cake into pieces and dollop with icing. Decorate with extra Medjool date slices if you wish.

Notes:

The cake is delicious served warm, so I like to keep the cake and icing separate. Store the cake in an airtight container. The icing must be kept in the fridge and should be eaten within two or three days of opening the can of coconut cream.

To obtain the thick portion of canned coconut cream, refrigerate the cans overnight and spoon out the thick portion that rises to the top of the can. Different brands of coconut cream will provide different amounts of the thick portion. To get 1 cup of the thick portion, I usually use 2 x 270ml cans.

You might also like my Christmas Spice Bliss Balls.

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