Spiced Ginger Cake with Sticky Date Topping | Rebel Recipes (2024)

To make the cake

• 150 g buckwheat flour
• 100 g ground almonds
• 2 tbsp ground flaxseeds
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tbsp apple cider vinegar
• 250 ml plant-based milk
• 1 large ripe banana
• 1 tbsp coconut oil
• 100 g medjool dates pitted
• 5 tbsp maple syrup
• 1 tbsp vanilla essence
• 3 tsp ginger powder
• 1 tsp cinnamon
• ½ tsp clove powder
• 1 tsp allspice

For the date, caramel frosting

• 50 g medjool dates
• 1 tbsp peanut butter or nut butter of choice
• 50 ml almond milk
• 1 tsp organic coconut oil
• Pinch sea salt

• Pre heat your oven to 180c

• Grease a loose bottom pan with coconut oil.

• Add all the ingredients to a food processor or high-speed blender and blitz until you get a smooth batter and there are no lumps.

• Spoon the batter into the cake tin and bake for approx 40 minutes or until a skewer comes out clean.

To make the topping

• In a food processor or blender–add the caramel ingredients. Blitz until smooth–it will be a few minutes before all the dates are thoroughly blended in.

• Allow the cake to cool for 10-15 minutes until turning out. Top with the salted caramel topping.