Moni’s Spiced Gingerbread Cake. A wonderfully festive moist and gingery cake, with the magical flavours of the season. Enjoy this gorgeous treat and rest assured in the knowledge that it is full of goodness.

MAKES 1 LOAF| PREP TIME 5 MINUTES | COOKING TIME 35/40 MINUTES

Ingredients

  • 250g buckwheat flour
  • 50g coconut oil
  • 70g coconut sugar
  • 2 large eggs
  • 100g maple syrup
  • 150g molasses
  • 2 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon
  • ¼ tsp ground glove
  • ½ tsp bicarbonate of soda
  • Pinch of Himalyan salt
  • 230ml lukwarm rice milk

Preheat the oven to 180ºC  and line 1 loaf baking tin with baking parchment paper.

In a bowl sift the flour, spices, bicarbonate of soda, salt and set aside. In a pan add the coconut oil, coconut sugar, maple syrup, molasses to melt together on simmering on a low heat. Then allow to cool for a few minutes before placing in the food processor with the milk and eggs. Blend for a few seconds than add the flour and continue to blend untill well mixed.

Pour the batter in the baking tin and bake for 35-40 minutes.

To serve gently dust with baobab powder. Enjoy, x.