Swedish soft gingerbread cake by Bettina Campolucci Bordi
This gorgeous gluten-free gingerbread cake is the perfect winter warmer spicy and delicious.
Swedish soft gingerbread cake
Ingredients
For the cake
- 1 sweet potato, peeled and diced
- 200 g almond flour
- 140 g gluten-free flour
- 250 ml almond milk
- 200 g brown sugar
- 1/2 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 2.5 cm piece of fresh ginger, finely grated
- 1 tsp cinnamon
- 1 tsp cardamon
- 1/2 tsp cloves
- a pinch of nutmeg
- pinch of freshly ground salt pepper
- a pinch of salt
For the topping
- coconut yoghurt or other plant yogurt
- 1 vanilla pod
- 1 tbsp grated beetroot
- 1 tbsp maple syrup
To decorate
- pomegranate seeds
- grated orange zest
- fresh berries
Instructions
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Preheat the oven to 180oC/Gas Mark 4. Grease and line a 900g (2lb) round cake tin, or use a round silicone mould.
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Boil the sweet potatoes then, once soft, purée in a food processor and measure out 125g (4oz) and set aside.
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Add all the other cake ingredients to a food processor, including the puréed sweet potatoes, then blitz until you have a lovely smooth mixture.
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Pour the mixture into the cake tin and place in the oven for 40-45 minutes.
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While the cake is cooking, make the icing by blitzing the coconut yogurt, beetroot and vanilla pod with a splash of maple syrup.
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When the cake is ready it should feel firm and a toothpick inserted into the centre of the cake should come out clean.
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Once out of the oven, let the cake cool a little, then turn it out of the cake tin and let it cool completely on a wire rack.
Find more gluten-free baking recipes here