Paleo Gingerbread Cake Thermomix

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Paleo Gingerbread Cake Thermomix
This Paleo Gingerbread Cake Thermomix recipe is an old creation, inspired by the recipe written by AndreAnna,  which has been hidden deep in the group files for a few years.

If you’re anything like me, you’ve got a jar of Blackstrap Molasses in the back of your pantry somewhere, that you bought for a recipe 3 years ago. And if you haven’t heard of Blackstrap Molasses before, allow me to introduce you: It’s super good for you! Just 1 tablespoon contains 20% of our daily Vitamin B, Calcium, Magnesium, Iron, Manganese and Potassium intake requirements (Wikipedia). So why aren’t more of us eating it?

Honestly, its just not that nice on its own – but – hiding it in this delicious gingerbread cake is a really great way to boost your daily vitamin and minerals intake.

Love Nik xx

Paleo Gingerbread Cake Thermomix

skinnymixer's Paleo Gingerbread Cake

5 from 2 votes
Print Pin Rate
Course: Cake
Cuisine: Paleo
Prep Time: 2 minutes
Cook Time: 40 minutes
Total Time: 42 minutes
Servings: 12 pieces
Calories: 265kcal


  • 330 g raw almonds
  • 3 whole eggs
  • 80 g blackstrap molasses - found in health food stores
  • 70 g coconut oil or butter
  • 40 g honey or sweetener of choice
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp vanilla bean paste or powder
  • 1 tsp bicarbonate soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves


  • Preheat oven to 180°C or 350°F fanforced and grease/line a small (20cm) cake tin.
  • Add 165 g or 5.8 oz of the raw almonds to dry mixer bowl, mill for 10 sec/speed 9/MC on or until fine. Set aside.
  • Add remaining raw almonds and mill for 10 sec/speed 9/MC on.
  • Add the rest of the ingredients, including the reserved ground almonds, and mix for 10 sec/speed 5/MC on.
  • Scrape bowl down and blend for a further 5 sec/speed 5/MC on.
  • Remove cake batter to prepared cake tin and bake in the oven for 20 min.
  • Reduce oven to 110°C or 230°F and bake for a further 15-20 min or until cooked.
  • Allow cake to cool to warm before serving. You can also serve cold from the fridge if you prefer.


Bellini Users
Use the sharp blade for this recipe.
At step 2 & step 3 you may need to grind the almonds for a couple of seconds longer.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 51g | Calories: 265kcal | Carbohydrates: 9g | Protein: 7.2g | Fat: 22.1g | Sodium: 157mg | Sugar: 7.9g


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