This cake is a veganised version of my mum’s gingerbread. It is so dense and decadent. I have no self control, so when I make this cake I do so knowing that I will be eating it for breakfast, lunch and dinner…! However, obviously great for sharing, and if you bake in a more shallow tray, you can make gingerbread brownies.

Dry Ingredients:

1 ¼ cups Spelt Flour

1 ¼ cups Self-raising Gluten Free Flour

1/3 cup brown sugar

2 teaspoons baking powder

1 tablespoon ground ginger

2  ½ teaspoons cinnamon

½ teaspoon of crushed cloves

½ teaspoon sea salt


Wet Ingredients:

¾ cup cold pressed, extra virgin olive oil or coconut oil

1 cup treacle

¾ cup almond milk

1 tablespoon lemon zest

Juice of ½ lemon

1/4 cup finally chopped crystalised ginger

4 finely chopped Medjool dates



Preheat oven to 180 Degrees

Lightly grease a 9×13” Baking dish


With the Dry Ingredeients:

Sift all together in a large bowl

Make a well in the middle


With the Wet Ingredients:

In a smaller bowl, whisk together all ingredients until combined.

Pour into the well in the larger bowl.


Mix gently, adding the crystalised ginger and dates after all ingredients are combined.

Pour into the dish, and place in the cente of the oven

Bake for 50 minutes, unti the cake has risen and a scewer can be inserted and removed from the cake clean.

Allow to cool for 20 minutes in the dish before turning onto a cooling rack. Leave for a further 10 minutes before serving.