Gingerbread Cake (Eggless)

Beetroot Salad
March 27, 2009
Pancakes for Breakfast!
April 9, 2009
This is the gluten free version, using gluten free self-raising flour.
This is a yummy, moist cake that’s very quick and easy, especially if you have a Thermomix! It can be made in a pan on the stove if you don’t. Try cooking this in mini muffin tins for a yummy, kid friendly snack.

1. Weigh into bowl and cook at 100 degrees for 3 mins, speed 1:
– 80g Rapadura (or brown sugar)
– 180g raw honey
– 110g water
– 125g butter or coconut oil

2. Add & mix for 10 seconds speed 4:
– 200g spelt flour (wholemeal or plain or mixed) or gluten free SR flour
– 3 tspns baking powder (leave out if using self-raising flour)
– 1/2 tsp bi-carb soda
– 3 tspns ground ginger
– 1/2 tsp ground nutmeg

3. Pour into baking paper-lined cake tin, or small rectangular pan. Bake in moderate oven about 30 mins, or until cooked through. Dust with powdered Rapadura.

6 Comments

  1. Susan says:

    Your Gingerbread cake sounds yummy, Jo! Congratulations on becoming a Thermomix consultant too. I hope it all goes super well for you! XX

  2. Anonymous says:

    This is my new favorite obsession! I am putting this recipe straight in my ‘favorite recipes’ book. Thanks 🙂

  3. Jo Whitton says:

    You’re welcome! 🙂

  4. Nicole Zois says:

    Does anyone know if this would work the same with pure maple syrup instead of honey? Thanks

  5. Lea-Anne says:

    This recipe is a favourite in our gluten, dairy and egg-free household. Thanks so much Jo for your amazing culinary inspirations.

  6. Melanie says:

    Made those today in muffin tins but my oven was a bit hot. I was worried I had burnt them as the tops were pretty brown but they were actually a crunchy caramel top of yumminess! The cake underneath was moist and delicious!

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