Gingerbread cake without sugar - sweet and moist
Sweet, moist and slightly spicy gingerbread - without sugar, sweetened with a combination of dried fruit and honey or maple syrup. If in autumn or winter you like to treat yourself with gingerbread desserts, be sure to try this slightly healthier cake recipe that brings to mind taste and atmosphere of Christmas :-) It is also a delicious way to use coconut pulp (coconut flakes from which we make homemade coconut milk), which everyone who follows the idea of less waste or zero waste will appreciate. There is no coconut taste in the cake, but the pulp gives it a nice structure and moisture.
The recipe contains a fairly large amount of cinnamon (in gingerbread spice). Due to the fact that cinnamon should be consumed in moderation (especially for children under 1 year old), babies should not eat too much of this gingerbread cookies. It is best to use Ceylon cinnamon, which, in comparison to Cassia cinnamon, has a lower content of coumarin (a substance with potential toxic effects, if its daily tolerated dose is exceeded).
Ingredients for sugar free gingerbread cake:
- coconut pulp - desiccated coconut (non-sulfur) after making homemade coconut milk (milk made from 100 g desiccated coconut)
- 3 eggs
- 125 ml coconut milk or cow's milk
- 100 g butter (melted and cooled)
- 170 g wheat flour
- 1 lightly heaped teaspoon baking soda
- 4-5 medium heaped teaspoons of gingerbread spice *
- 40 g dried, non-sulfated apricots
(approx. 7 pieces)
- 70 g of date paste
(approx. 2 medium heaped spoons)
- 60 g honey (only after 1 year of age, approx. 3 slightly heaped tablespoons) or 6 tablespoons maple syrup
- approx. 7 pieces of dried plums, non-sulfur
- a teaspoon of lemon juice
- coconut oil or butter to grease the mold
* I prepare gingerbread spice with a proportion of about: 45 g cinnamon (preferably Ceylon), 10 g ginger, 10 g cloves, 8 g nutmeg, 5 g cardamom.
Recipe for sugar free gingerbread cake:
- Prepare a 25x12 cm baking tin - grease it with coconut oil or butter.
- Separate yolks and egg whites and set aside.
- Cut the plums into small pieces.
- Sift and mix all dry ingredients (flour, baking soda, gingerbread spice).
- Finely blend yolks, milk, date paste, apricots (cut into smaller parts - depending on the possibilities of the blender), honey (only after 1 year of age) or maple syrup, melted and cooled butter, lemon juice.
- Add dry ingredients and mix. Add the coconut pulp and chopped plums and mix.
- Set the oven at 165 degrees with hot air on.
- Beat the egg whites to stiff foam. Gently add to the dough and mix.
- Pour the dough into the baking tin and put in the oven.
- Bake at 165 degrees with hot air for about 45 minutes, then switch to bottom heating (with hot air on) and bake for another 15 minutes or until dry. Turn off the heating and leave the gingerbread cake in the oven for several minutes. Wait until cool after removing the gingerbread from the oven.
- When buying dried fruit for making gingerbread cake, choose non-sulfur ones (without sulfur dioxide in the composition). Naturally dried fruits have a completely different, better taste and smell, besides, they don't contain harmful and synthetic chemical agent, which is sulfur dioxide.
- If the gingerbread cake is made for older children or adults - you can add more gingerbread spice.
- Part of the wheat flour can be replaced with whole wheat flour to make the gingerbread cake more healthy. However, this may require the addition of slightly more sweet ingredients.