Gingerbread Cake with Caramel Frosting

Makes one 6-inch cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups quinoa flour (or all-purpose gluten-free flour)

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

2 tsp ginger

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 1/4 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the water reserved

1/4 cup raw pecan butter (or almond butter)

2 Tbsp molasses

1 tsp pure vanilla extract

1  cup filtered water

2 Tbsp apple cider vinegar

 

 

Frosting:

 

2 1/2 cups cooked white-fleshed sweet potatoes

1 1/4 cups soft, pitted Medjool dates (soaked in water for 30 minutes and drain well if not soft)

1/4 cup pecan butter or almond butter

1 tsp pure vanilla extract

1/4 tsp sea salt

a few Tbsp filtered water or as needed

 

 

Directions:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch cake pans and place parchment paper inside.

In a large basin, thoroughly mix flour, baking powder, baking soda, spices, and sea salt.

In a blender, combine the dates, water that was set aside, pecan butter, molasses, water, and vanilla extract. Blend until smooth, and then thoroughly mix the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

Pour the cake mixture into the ready-made pans and bake.

For about 35 minutes, or until a toothpick inserted in the centre comes out virtually clean with a few moist crumbs attached, bake the cakes until they are firm but not overdone.

 

Remove from the oven and set aside.

 

Cut the cake in half lengthwise to make four layers after it cools.  Set aside.

 

 

To prepare the frosting, combine all ingredients in a blender until smooth.

Place one layer of cake on a platter, then cover with 1/3 to 1/2 cup of frosting to assemble the cake. Spread another 1/3 cup of frosting over the second layer of cake, followed by a second layer of cake and the remaining frosting, and finally a final layer of cake.  Cover the entire top of the cake and the sides with the leftover icing.

Have fun!  Store any leftovers in the refrigerator.

#GingerbreadCake, #CaramelFrosting, #HolidayTreats, #BakingDelights, #SweetTooth, #DessertLovers, #YummyGoodness, #TastyTreats, #CakeLovers, #WinterDesserts, #FestiveFlavors, #Deliciousness, #GingerbreadLove, #CaramelGoodness, #BakingInspiration, #HolidayBaking, #CakeGoals, #WinterSweets, #IndulgeYourself, #TreatYourself,