Gingerbread has been a popular Christmas tradition for many years. This Gingerbread Cake contains a lovely combination of delicious spices and topped with coconut icing, the perfect mid-morning or mid-afternoon snack with a cup of tea of coffee.
Preheat oven to 170 degrees Celsius.
Grease the loaf tin with some of the melted butter.
Combine the butter, coconut yoghurt, molasses, rapadura sugar, egg and almond milk in a bowl. Whisk until light and fluffy.
Sift in the Emmer Wheat flour while stirring.
Add the rest of the ingredients and mix well.
Transfer the mixture to the loaf tin.
Bake for 30 minutes or until tested with a skewer and it comes out clean. Set aside to cool.
While the cake is in the oven, place the icing ingredients in a food processor or Thermomix and blitz well.
Transfer the icing mixture into a bowl and place in the fridge for 60 + minutes stirring occasionally.
Ice the cake when the icing has thickened, and the cake has cooled.
Top with walnuts or pecans.
Ingredients
Directions
Preheat oven to 170 degrees Celsius.
Grease the loaf tin with some of the melted butter.
Combine the butter, coconut yoghurt, molasses, rapadura sugar, egg and almond milk in a bowl. Whisk until light and fluffy.
Sift in the Emmer Wheat flour while stirring.
Add the rest of the ingredients and mix well.
Transfer the mixture to the loaf tin.
Bake for 30 minutes or until tested with a skewer and it comes out clean. Set aside to cool.
While the cake is in the oven, place the icing ingredients in a food processor or Thermomix and blitz well.
Transfer the icing mixture into a bowl and place in the fridge for 60 + minutes stirring occasionally.
Ice the cake when the icing has thickened, and the cake has cooled.
Top with walnuts or pecans.
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