The perfect winter cake to make you feel warm and cozy inside and out. With the holidays right around the corner, I wanted to go all out. So, I wanted to create a raw, vegan cake recipe that you can enjoy and have so much fun decorating at home with your loved ones, or even on your own, as I did. This perfectly spiced gingerbread cake is paired with delicious gingerbread cookies. These tasty, healthy gingerbread cookies are easy to make in 20 minutes with just a handful of simple, wholesome ingredients. If you’re looking for healthier cookies to make this Christmas, give these a try! I’ve been making these cookies for so many years. They’re perfect for the holiday season.
This gingerbread cake with gingerbread cookies is the perfect Christmas cake! With the perfect balance of spices and sweetness along with the flavor of molasses, this cake is sure to be a holiday favorite. The heart of this cake are the gingerbread spices, I used cinnamon, cardamom, clove, ginger and nutmeg, but you can also use a store bought spice mix if you don’t have those at hand.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the Gingerbread Cookies
- 1 cup dates*
- ½ cup coconut flour
- 1 tablespoon fresh ginger, grated
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ¼ teaspoon cloves
- ⅛ teaspoon pink himalayan salt
- 3 tablespoon molasses**
- 3 tablespoon coconut nectar
- 2 cup almond meal
- For the Gingerbread Cookies - Roughly chop your dates, then add everything but the almond meal to a food processor and process until a paste forms (it might be a bit sticky but that’s ok).
- Next add the almond meal and pulse together until evenly combined.
- Remove from food processor and form into a loaf. Roll flat (½ cm thick) with a rolling pin. Then use cookie cutters to create the desired shapes.
- Dehydrate at 115°F until dry (about 6-8 hours). Yes, you can put these in the oven on low.
- Halfway through the dehydrating time flip and remove dehydrator sheet. You could play around with a cashew & coconut butter based frosting or use seeds to create faces and buttons if you wish.
- Transfer to an airtight container and store in the fridge.
** Molasses – any kind works but I like blackstrap, be sure to use unsulphured molasses.
- For the crust
- 10 dates
- 1 cup almonds, soaked and dehydrated
- ½ cup shredded coconut
- 1 teaspoon cinnamon
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- ⅛ teaspoon pink himalayan salt
- 1+1/2 tablespoon nut milk
- 2 tablespoon coconut nectar
- 1 tablespoon coconut oil
- For the first layer
- 2 tablespoon molasses
- 1 teaspoon vanilla bean paste
- 3 tablespoon coconut oil, melted
- 50 gram cacao butter, melted*
- ⅓ cup nut milk
- 2 tablespoon coconut nectar
- ½ teaspoon ground cardamom
- 1+1/2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1+1/2 teaspoon ground ginger
- ⅛ teaspoon pink himalayan salt
- 2 cup cashew, soaked 6 hours
- For the second layer
- 1 tablespoon molasses
- 1 teaspoon vanilla bean paste
- 3 tablespoon coconut oil, melted
- 50 gram cacao butter, melted*
- ½ cup nut milk
- 3 tablespoon coconut nectar
- ½ teaspoon ground cardamom
- 1+1/2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1+1/2 teaspoon ground ginger
- ⅛ teaspoon pink himalayan salt
- 3 cup cashew, soaked 6 hours
- For the crust - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the first layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer.
- For the second layer - Place everything in a high-speed blender and blend until smooth and creamy. Pour the second layer over the first layer. Set aside the remaining second layer cream to pipe on the top later. Cover and place into the refrigerator. Place the cake in the freezer for a few hours (about 6 hours) or until the cake is frozen. Once set carefully remove from the tin. Take your leftover cream out of the refrigerator (if not in perfect pipeable consistency place them into freezer for about 20 minutes) and pipe on top of the cake. Decorate the cake with the gingerbread cookies.
- Leave to thaw before serving. Store in the refrigerator or freezer. Enjoy!
* If you don't have any cacao butter in your pantry, you can replace the cacao butter called for in the recipe with an equal amount of vegan white chocolate.
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
