Healthy Gingerbread Cake
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Egg
- 125 ml Maple syrup
- 55 g Coconut oil (melted)
- 180 ml Skimmed milk
- 1 tsp Vanilla extract
- 180 ml Apple sauce
- 320 g Plain flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tbsp Ground cinnamon
- 1 tbsp Ground ginger
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4. Line a 20x20cm/8x8inch square cake tin with baking paper.
- In a large mixing bowl, whisk 1 Egg and add 180 ml Skimmed milk, 180 ml Apple sauce, 125 ml Maple syrup, 55 g Coconut oil (melted) and 1 tsp Vanilla extract. Mix it all together.
- Add 320 g Plain flour, 1 tsp Baking powder, 1 tsp Baking soda, 1 tbsp Ground cinnamon and 1 tbsp Ground ginger into the wet mixture.
- Fold everything together until fully combined.
- Pour the cake batter into the lined cake tin.
- Put into the oven and bake for 40 minutes.