There’s no other way to say it, I am a ginger fanatic at this time of year. I love ginger at the best of times but in the lead up to Christmas I can’t get enough of the stuff! Over the last couple of years I’ve made gingerbread cookies, but this year my craving was for something different, a fudgy slice of gingerbread cake. James loves the Jamaican Gingerbread you can buy in the supermarket and I was determined to create a healthy gingerbread recipe that could rival it. I think I succeeded!

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Gingerbread Cake Slices (makes 12 squares or 8 bigger slices)

  • 2 medium eggs
  • 1 cup of pumpkin puree / tinned pumpkin or cooked and pureed squash
  • 1/2 cup of natural caster sugar
  • 2 tbsp black treacle or black strap molasses
  • 1 tsp of vanilla extract
  • 2 tablespoons of melted coconut oil
  • 1 cup of wholegrain spelt flour
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 3 tsp of ground ginger

Pre heat oven to 180c. Combine the eggs, pumpkin or squash, sugar, treacle, coconut oil and vanilla in a large bowl. Add the flour, baking powder, baking soda and ginger and mix until smooth. Pour into a large greased or lined baking tray (I used a tray about 6 x 9 inches) and bake for around 25 minutes or until a tooth pick inserted into the middle comes out with just a few crumbs on it. Allow to cool for 10 minutes before transferring to a cooling rack. Enjoy as it is with a dusting of icing sugar or cover with plain icing or a cream cheese frosting or glaze.

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I actually made this recipe twice, the first time I used black strap molasses which although very similar to black treacle is a little stronger tasting and not as sweet. It still works well, but James preferred the version with the black treacle.

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The use of the pureed pumpkin or squash, wholegrain flour and coconut oil make this a pretty healthy version which still tastes great. To veganise just replace the eggs with flax eggs or egg replacer (let me know if you try this!) and to make refined sugar free I think coconut palm sugar would work very well.

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When I made it the second time to take into work for our Secret Santa get together I decided to cut it into bigger slices add a very simple cream cheese glaze (just icing sugar, water and some cream cheese whipped together). It was a bit of a last minute idea but took the cake to a whole new level of deliciousness.

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Just looking at that picture makes me want to go and grab a slice from the freezer, so good!

Are you a gingerbread fan? Iced or plain?