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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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!

Nutrition

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

 

  1. Just wondering if this could be adapted to make muffins? And would it be suitable to freeze, then reheat and serve with custard?

  2. LOVE this cake, so easy to make and it’s delicious. My daughter loves it toasted with butter! I only used half the molasses and would use more ginger next time for more of a bite, but it will be a staple in our house! 🙂

  3. Fantastic cake!! So very moist and tasty. Used brown rice syrup as sweetener and added another tsp of ginger. Will definitely make again.

  4. I think I need to try this one a second time. My first attempt wasn’t great….I couldn’t taste any ginger, just an overpowering molasses flavour. I’m blaming the two toddlers who were at my feet whole attempting to bake it as everything else I’ve made from Niks recipe list has been amazing! It’s more than likely a user error here!

  5. Made 2 for Christmas dessert & it went down fabulously with vanilla custard. Warmed up a treat the next day & the day after again lol didnt use molasses as i forgot it at the shop so just used treacle, didnt have the honey either so left it out.

  6. Im planning on making this in a minute just wondering if it re heats ok ? Making it for dessert tomorrow thinking i can whip up the batter then pop it in the fridge and cook tomorrow night .

    1. I wouldn’t leave the batter overnight. It is amazing cold though so maybe cook tonight and serve tomorrow 🙂

  7. I can’t wait to make this. Just wondering if I can’t track down black strap molasses what can I use as an alternative

  8. So yummy, even my non-cake eating husband kept sneaking slices ‘just to help’!

    Is got a lovely rich smell to it. Would be lovely with custard or Nik said it’s great straight from the fridge.

  9. I made this cake a week ago and it was devoured in 30 mins of being out of the oven. Winning with husband and two toddlers!! Thanks Nik – brilliant as always xx

  10. A lovely, delicious, good-for-you cakes to keep in the fridge as a handy snack. Will be making a couple for the freezer for when bub comes along. I like the idea of adding sliced pears/apples too. Thanks Nik! x

  11. Made this today to take out for supper and it was a hit with all who tried it! As it was quite a heavy, sticky batter I was expecting a dense, brownie-like texture that didn’t rise much, but it rose up into a moist , rich cake. I think it would be nice with sliced pears baked on top. Definitely a keeper.

  12. Thanks Nik for another fantastic recipe! Have had a jar of blackstrap molasses in the fridge since my husband brought them at Christmas last year for something or other and was wondering what I could do with them. I saw this recipe during the week and couldn’t wait to try. Yum yum yum! Husband and 4 and 7 year olds loved as well. Great healthy treat!

  13. Not sure where I went wrong but found the batter to be much too dry. Added half cup of soda water to make it manageable. Once cooked it turned out very dense like a brownie. Tastes ok but not what I’d call a cake.

  14. Just cooked thia cake and iys amazing and my kids love it 3 and 7 year olds they have had 2 serves thanks so much… my husband even loves it cooking it at Christmas time for sure

  15. Just made this and it is unbelievable……..so easy to make, and absolutely delicious ….especially spread with home made butter….

  16. made this today and the house smelt like Christmas. It’s rich so I cut it in to 20 pieces so you can eat one, or eat 2! Idid use the RC version which is slightly more in volume. I know its paleo but tasted fantastic straight from the oven with cream 🙂 Did take me longer than 2 minutes, had to hack out enough coconut oil from the bottom of the jar as it’s solid atm. Will make a great snack for work that’s not chocolate for a change. Thanks Nik.

  17. Made this delicious Gingerbread cake and it went down a storm. I now have a use for my massive jar of blackstrap molasses. Making it again tomorrow. : )

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