Gingerbread Cake
 
Prep time
Cook time
Total time
 
The perfect healthy addition to your holiday table.
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Leave to thaw before serving. Store in the refrigerator or freezer. Enjoy!
Notes
I recommend making the gingerbread decorations the day before, which helps make the whole decorating process less stressful and more fun.

* 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.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2021/11/10/gingerbread-cake/