gingerbread cake inspired by Davina McCall

I’m honestly the most forgetful person I know. It was close call and this recipe would not appear on my blog. As I’ve mention in my previous Davina’s inspired recipe I borrowed her recipe book from the library. I had to return it few days ago, before that though, I took couple pictures of the recipes I wanted to try and the one I already tried. And yesterday when I grabbed my phone to have a look at the photos I’ve taken to write this post, gingerbread recipe wasn’t there. I took a picture of all of them apart from that one. And obviously I don’t remember the exact ingredients I used. The only way was to go back to the library, sneak to the bookshelf with cookbooks, grab Davina’s recipe book (thanks God no one borrowed it), snap a picture hoping that nobody can see me and quietly leave. And that’s what I did. A bit awkward (and I prepared an explanation in case the library lady would ask me what the heck am I doing) but managed to smuggle the recipe out of the library 😀

It was too good to leave it behind. Prunes (oh I love prunes!), apple pure and spelt flour drew me to that recipe. I really like Davina’s idea of adding either veggies or dried fruits to cakes, so I took a picture of couple more I want to try. I stock up my pantry with dates and figs (prunes are gone already) so I’ll have all the ingredients ready. Davina’s also using natural substitutes of sugar like honey, maple syrup or malt extract. I don’t use any of these but because I make kombucha I have stocked up with sugar. And that’s what I used as an additional sweetener in this gingerbread cake. Obviously if you want to stay sugar free (but not carb free) as the all recipes in Davina’s cookbook, use for example honey.

I also used quite small, round baking tray and my cake raised a lot in the middle – that’s why also baking time had to be longer. Recipe requires 20 cm (8inch) square baking tray that probably would shorten the baking time and cake would be more even.

But anyhow it tasted really, really good. And preparation was quick and easy, without needing any special tools. It’s a great recipe idea if you don’t have a lot of experience in baking, or you simply don’t have patience for complicated procedures.

This gingerbread cake will be great addition to your afternoon coffee or perfect naughty weekend breakfast with couple slices of gingerbread generously buttered served with cup of earl grey tea.

gingerbread cake inspired by Davina McCall

INGREDIENTS for about 8inches (20 cm) square baking tray:

  • 125 g butter
  • 250 g wholemeal spelt flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • pinch of salt
  • 2 tbsp sugar (Davina is using 100 g maple syrup + 100 g malt extract)
  • about 2 tbsp chopped fresh ginger
  • about 50 g soft pitted prunes
  • apple pure made with 2 small apples
  • 2 large eggs
  • 100 ml almond milk (whole milk in Davina’s recipe)


Start with preparing apple pure. Peel the apples, grate them and simmer on a low heat with a splash of water. It will take about 10 minutes until apples became soft and pure-like. Add butter, sugar, finely chopped prunes and most of the fresh chopped ginger. Let it simmer for 2-3 minutes. Remove them from the heat and let it cool down completely.

Preheat the oven to 180°C. Prepare baking tray. I used round about 8 inches (20 cm) in diameter silicone baking tray – it doesn’t require greasing. Other way use a bit of butter to grease your baking tray or use baking paper. Also square baking tray would be better – gingerbread would rise more evenly, but I haven’t got small sized one.

Combine together all the dry ingredients: spelt flour, ground ginger, cinnamon, baking soda, baking powder, salt. Add eggs and milk. At the end add apple pure. Give it a good stir with a spoon. Transfer it to the baking tray and sprinkle on top with remaining ginger.

Bake until the skewer you poke the cake with come out clean and dry. Because I used a round baking tray my baking time was longer and it took about 50 minutes. But it also depends on the oven. The best is to use a skewer to check if the cake is ready.

When it’s ready, remove it from the oven and let it cool down. However warm also taste delicious.


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