Chocolate ginger espresso snacking cake with cashew cream frosting- gluten free, vegan, dairy free , no sugar added


I love the smell of Ginger and Nutmeg. It reminds me of when I was little and we would do Christmas activities. This cake can be enjoyed anytime but it will make you think of the holidays each time you smell it!

Did you know, nutmeg was such a prized spice in the 17th century, the Dutch traded the island of Manhattan, as part of the Treaty of Breda, with the British in order to keep control of the spice trade of nutmeg?



Makes 20 slices (10 slices per spring form cake pan)


1 cup dried dates

1 cup Good Karma flaxmilk or non dairy milk

1 cup Bob’s Red Mill all purpose gluten free flour

1 large avocado, peeled and pureed

1/2 cup tapioca flour 

1/2 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum 

3/4 teaspoon salt

4 teaspoons ground ginger

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2/3 cup olive oil

2/3 cup maple syrup

1 1/2 teaspoon vanilla extract

3/4 teaspoon ground espresso

2/3 cup boiling water

Top with our Cashew Cream Frosting 

Preheat the oven to 350°F. Grease spring form cake pan

Place dates and milk in food processor. Allow to sit for 30 minutes to soften the dates. Then turn on and process until pureed. To save time, add the avocado to puree also . Set aside.

In a large mixing bowl, combine and mix both flours, cocoa powder, baking powder., baking soda, xanthan gum, salt, ginger, cinnamon and nutmeg.

In a separate medium bowl, combine and mix oil, maple syrup, vanilla, and date/ avocado puree. Add the espresso to the boiling water, stir to combine and add this to the wet batter. Mix to combine.

Add the dry ingredients and using a rubber spatula, gently fold to combine. Do not over mix. Pour the batter into the prepared pan: it may be lumpy. That is fine.

Bake for 35 minutes. Allow to cool until easy to handle before releasing from pan and inverting the cake to a plate. Allow to cool further so the frosting does not instantly melt.

Generously frost the cooled cake. Enjoy room temperature.

Store in refrigerator because remember: The longer the frosting is not chilled, the softer it becomes. Recommend chilling the cake after placing the frosting on top until serving them. Yes, it will get mushy! Coconut oil will melt at 76 F degrees.



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