Healthy gingerbread cake

    1 hour 10 min

    This gingerbread cake is made with healthier ingredients, including pureed butternut squash - which helps to keep it moist without a lot of fat. This cake is also dairy free!

    12 people made this

    Serves: 10 

    • 4 tablespoons extra virgin coconut oil
    • 125g plain flour
    • 125g wholemeal flour
    • 4 tablespoons ground linseeds (flax seeds)
    • 1 teaspoon bicarbonate of soda
    • 1 tablespoon grated root ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon sea salt
    • 110g dark brown soft sugar
    • 1 organic egg
    • 280g butternut squash - cooked, cooled and pureed
    • 125ml organic coconut milk
    • 4 tablespoons treacle
    • 2 teaspoons pure vanilla extract

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat oven to 190 C / Gas 5. Coat a 2lb loaf tin with extra virgin coconut oil.
    2. Place 4 tablespoons coconut oil in a microwave-safe bowl and place in microwave for 30 seconds, or until melted. Set melted coconut oil aside.
    3. In a large bowl, mix the flour, bicarb, ginger, cinnamon, allspice and salt; set aside.
    4. In a large mixing bowl, add the sugar, coconut oil and egg; beat until smooth. Add the butternut squash puree, coconut milk, treacle and vanilla extract. Add dry ingredients in with the wet and mix until smooth.
    5. Tip the cake mixture into the tin and smooth the top. Bake on the middle rack in the centre of the oven until a skewer comes out clean when inserted into the centre of the cake, 45 to 55 minutes. Cool 5 minutes in the tin before turning the cake out onto a rack to cool completely.


    To make the butternut puree, you can steam or boil cubed butternut squash. Puree and then cool before using in the recipe.

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