Sticky Ginger Cake


And just like that, we are into December.

Also, just going to address the elephant in the room here, yeah I was supposed to upload this recipe like 5 days ago. I mean I don’t know what it is one minute it’s 7 am and I am doing my morning workout and the next it’s 10 pm and bed is calling my name. There’s no doubt that most are feeling like the days are going by at an accelerated speed, and with that comes the case of not checking off all those “to-do’s” on your list. This recipe being one of them.

I’ve learned that sleep and spending a little bit of extra “me time” is crucial during these busy chapters, and sometimes that means some priorities take the backseat. It’s important to forgive and move on from these moments. Something I am slowly learning about self-care is sometimes being selfish, even when part of you wants to push through. Especially during the busy Holiday season, believe me. Not complaining about it, just a personal observation of this season.

This recipe is incredibly special to me, it’s my aunt’s “woods loaf” which I have made vegan, refined sugar-free, etc. Traditionally made with soaked raisins, I subbed in dates to make it moist and chewy. Filled with warming spices like cloves, ginger, and cinnamon it’s basically gingerbread in the form of cake. My family and I would receive this loaf along with her pumpkin chocolate chip loaf for the holidays, which we would freeze for snacks. I remember coming home, taking a slice out of the freezer, microwaving it, and adding margarine to it. It’s the perfect Christmas gift too!



Sticky Ginger Cake

Makes: 2 loaves or 1 large one

Print the recipe HERE

  • 2 cups finely chopped medjool dates

  • 3/4 cup melted coconut oil

  • 1 tsp vanilla extract

  • 1 cup warm water

  • 1/2 cup blackstrap molasses

  • 3/4 cup almond milk

  • 3 cups wholewheat flour

  • 2 tsp baking soda

  • 3 tsp baking powder

  • 1 tsp sea salt

  • 1 tsp ground cloves

  • 1 1/2 tsp cinnamon

  • 1/2 tsp ginger

  • 1/4 cup chopped walnuts (plus extra for topping, optional)

Method: Preheat the oven to 350F and oil 2 loaf tins or one large one. In a bowl combine the dates, water, almond milk, melted coconut oil, and vanilla extract. In a second bowl combine the dry ingredients. Make a well in the middle of the dry ingredients and pour in the wet. Stir to combine using a wooden spoon. Mix until well combined. Pour the batter into the loaf tin(s), top with walnuts (if using) and bake for 60-70 minutes. Allow to cool, and slice it up to serve! Add some vegan vanilla ice cream for an extra something.

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