Healthy Apricot Ginger Cake

“This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings.”
READY IN:
55mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 2 cups dates, pitted, organic, chopped into small pieces
  • 1 14 cups water
  • 23 cup rice flour, organic
  • 12 cup tapioca flour, organic
  • 3 teaspoons gluten free baking powder
  • 2 teaspoons ground ginger, organic
  • 1 teaspoon ground mixed spice, organic
  • 3 12 cups dried apricots, organic, chopped into small pieces
  • 12 cup ground almonds, organic
  • 13 cup apricot juice, organic (or any suitable combination you enjoy)

Directions

  1. 1. Preheat the oven to 350F degrees. Line a 2-pound loaf pan with parchment or natural wax paper.
  2. 2. Put the dates in a small pan with the water. Bring to a boil, cook for a couple of minutes and remove from the heat. Sieve the flours, baking powder and spices into a bowl and mix in the apricots and almonds.
  3. 3. Stir in the wet date mixture and the fruit juice and spoon mixture into the prepared pan.
  4. 4. Bake for about 45 minutes or until a tester inserted in the middle comes out clean.
  5. 5. Leave the cake to cool in the pan, then transfer to a wire rack and remove the wax paper. Serve the cake in slices.

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