This recipe was a happy accident. I had no intention of making a tasty gingerbread recipe as I was, at first at least, trying to make come cookies but I ended up with the perfect gingerbready, gooey consistency. 

I had seen a wonderful ginger bread recipe by the lovely Laura so I wasn’t planning on making my own but this is truly scrumptious, gooey gingery goodness. The perfect thing for a cold night in with a chai latte. These are packed full of protein as they use hemp flour/powder which give them the dark look but also that stodgy gingery goodness. I got sent some hemp flour from this company and it worked a treat, so if your into hemp I would definitely recommend it!

This is definitely a treat as it is very sweet and has a lot of fructose from the honey, but it is far far better that stuff your going to get at the shop, plus its super filling so you don’t need much and it is the raw honey that really give it that treacle  sweet flavour. I have to confess I even had it for breakfast this morning as it was an eat and go kind of a morning!

Last Christmas I shared with you a grain free gingerbread biscuit recipe so it was definitely time for some gingerbread cake. And if you would prefer a vegan recipe then just click here for laura’s vegan and dairy free one and of course I will get  back onto creating those spiced winter cookies…

And  of course it is perfectly festive and I am all about the festive cheer! My Christmas tree is up already (I know, I am that person) and I have been origami-ing my ass off to make housey decorations. I am trying to live out the perfect pinterest life…joke.

For more healthy but simple and delicious festive recipes then make sure you check out my Eat & Be Merry festive recipe ebook – just click here to find out more.

So grab some hemp flour, some raw honey and some ginger and make your Grandma proud by whipping up your own batch of gingerbread cake. (For some reason its the kind of thing I think Grandmas would make??)

Ingredients I recommend and use:

Gingerbread Cake

Kezia Hall

Grain and gluten free ginger cake goodness.

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Cook Time 25 minutes mins

Servings 8 portions

Ingredients

  

• 100 g hemp flour/powder
• 4 tbsp raw honey
• 2 pinches salt
• 2 tsp ground ginger
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 2 tsp cinnamon
• 2 large or 3 medium/small organic eggs
• 125 g organic butter
• TOPPING
• 3-4 tbsp raw honey

Instructions

 

• Mix all the ingredient except the eggs until creamed and then slowly add the eggs. It will be a sticky mixture - add some milk if too dry or an additional egg if using small eggs. Place the sticky and thick mixture in the greased and lined, small glass dish or baking tray (about 20x15cm) and smooth the top. The mixture should be about an inch and quarter in depth before baking.
• Bake at 180c in preheated oven until just firm and it springs back (about 30-35 minutes).
• Then as soon as it out of the oven smoother the top in the raw honey and allow it to sink/melt in.
• Leave to cool and then slice and store in air tight container.

Notes

Please adjust the ginger to suit your preference. This definitely has a ginger kick to it so use less if you want a mellower flavour.
Its really important to not over bake this and to really drench the top of the just out of the oven with raw honey as that will give it added sweetness and stickiness .
Make sure you keep the mixture thick when putting it in a tray as it wont rise lots in the dish/tray.