Oat and Date Gingerbread


Soft, sticky and incredibly indulgent, this cake is what Christmas dreams are made of. This loaf is packed with festive flavours that are full of warmth and depth; the spices are perfect for calming and nourishing your mind, as well as having anti-inflammatory properties, which are so needed during the colder months.


This cake is made with high fibre ingredients (which can also be gluten-free) and packed with fruits and natural sugars that will help keep you fuller for longer, as well as make your gut happy, unlike the traditional processed ingredients in many festive treats. I love this loaf for its simplicity and amazing result, it takes only a blender or food processor to make your own zero-waste oat flour and apple sauce, which substitutes the oil in the recipe, and adds a fruity undertone, plus the bonus of no unnecessary packaging or additives!

The loaf cake is perfect for on the go breakfast, toasted with some nut butter and topped with banana, or as an afternoon treat with your favourite hot drink. It also makes the perfect centrepiece at your dinner table, and can be baked in a bundt tin, loaf tin or made into smaller muffins! Note: if you bake the cake in different tins the baking time may vary.


I promise this cake is something else, I mean, you will be wanting to curt straight into it, and I did at the risk of burning my mouth, but I can tell you I was well worth it. It will fill your whole house with a festive aroma, and will most certainly get your taste buds going.

Get yourself in the Christmas spirit and bake this incredibly moreish date gingerbread topped with tangy whipped coconut yoghurt and aromatic rosehip, and take it to your next family meal or workplace to impress your everyone and give them a taste of sustainable Christmas cheer.

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2 medium apples

2 tablespoons flaxseed

1 cup almond milk

Juice of 1/2 lime

3 tablespoons date syrup

1/2 cup coconut sugar

2 1/2 cups oat flour

1 cup buckwheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

Pinch sea salt

1 cup chopped dates


3/4 cup coconut yoghurt (coyo works best)

2 tablespoons maple syrup

Pinch of rosehip


Preheat the oven to 180℃, chop the apples into small cubes, place into a small saucepan with a splash of water and stew for 10 minutes, or until they are soft and begin to fall apart, then set aside to cool.

Next, to a blender, add the cooled apple, flaxseed, almond milk, lime, date syrup and coconut sugar, then blend until it’s smooth.

In a large bowl, combine the remaining dry ingredients, then fold through the wet mix until everything is combined and a thick batter forms, then transfer it into a line loaf tine, place in the centre of the oven and bake for 35-40 minutes, or until a toothpick comes out clean.

Let the cake cool, then begin to whip the coconut yoghurt (for best results use an electric whisk) then fold in the maple syrup and spread on top of the cake. I like to sprinkle on some rosehip, but you can choose to use cinnamon, orange peel, or completely mix this.


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