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SF APPLE GINGERBREAD CAKE

December 13, 2018

This recipe has been adapted by The Minimalist Baker’s vegan version to include butter and eggs, but be completely sugar free! We replaced the sugar with pumpkin puree, almond meal and our plant-based sweetener. This delicious, hearty cake is moist, moorish and perfectly sweet. A great crowd pleaser for the Christmas period which tastes indulgent but is packed with nourishing ingredients like apple, pumpkin and oats.

SF APPLE GINGERBREAD CAKE

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 352.3 (3523)
  • Carbs: 32.7 (327)
  • Fat: 21.3 (213)
  • Protein: 9 (90)
  • Sodium: 0.31 (3.094)
  • Sugar: 9.1 (91)
  • Preparation time: 15 minutes
    Cooking time: 30-35 minutes
    Makes 1 round cake (10 slices)

INGREDIENTS

  • Cake
  • 2 eggs
  • 80g pumpkin puree (or sweet potato puree)
  • 2 Nuvia Sweetener sticks
  • 50g ground almonds
  • 3 tbsp molasses
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 100g butter, at room temperature
  • 160 grated apple (about 1.5 apples worth)
  • 100g soy milk (or almond/dairy)
  • ½ tsp salt
  • 1 tsp baking powder
  • 1.5 tsp baking soda
  • ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • 190g all purpose or white wholewheat flour
  • 45g rolled oats

  • Cream Cheese Frosting
  • 215g cream cheese, at room temperature
  • 50g butter, at room temperature
  • 2 lemons, zested and juice of half a lemon
  • 1 orange, zested
  • ¼ tsp vanilla essence
  • 125g pecans (for decoration)

METHOD

  • 1. Preheat oven to 160 C and butter a medium round cake tin (if you have two, you could do two smaller cakes with icing in the middle). Line with a circle of baking parchment
  • 2. Core 1.5 apples and grate. Lightly squeeze out half the liquid and set aside (the original recipe recommends drinking this liquid which we enjoyed too!).
  • 3. In a large bowl, add the eggs, molasses, maple syrup, butter, vanilla, milk and grated apple. Whisk thoroughly.
  • 4. In a second bowl sift in the flour, baking soda, baking powder, salt, ginger, cinnamon. Add to the larger bowl and stir gently, ideally with a metal spoon.
  • 5. Finally stir through the oats, transfer to the cake tin and bake in the middle of the oven for about 30 – 35 minutes until firm and springy to touch in the centre. It can be slightly on the soft side for a moist centre.
  • 6. Prepare the frosting by whisking together all the ingredients and adding lemon to taste (which will cut through the sweetness of the cake).
  • 7. Allow the cake to cool completely before decorating completely with icing and decorating with pecan nuts.
  • 8. Store covered in the fridge for 3 – 4 days. We like to think this healthy cake can pass as breakfast as well as dessert!
 

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