Just under 3 weeks to Christmas (Woohoo!)

Stay healthy this Christmas and indulge in the goodness of homemade cooking….

Here’s a really special recipe to help you celebrate Christmas in style.

A delicious gingerbread cake topped with walnuts and whipped coconut cream! YUM right!

This is a really simple and easy to follow recipe that will definitely impress your loved ones….


Dry ingredients


1/2 cup polenta

1/2 cup ground almonds

1/2 cup buckwheat flour

1 tbsp ginger powder

1 tbsp cinnamon powder

1/4 tsp allspice

1 tsp baking powder

Pinch of pink salt



Roasted walnuts


Wet ingredients


1/4 cup maple syrup

1/4 cup molasses

1/2 cup almond milk

2 tbsp coconut oil, melted

2 flax eggs (2 tbsp milled flaxseed + 5 tbsp hot water)


For the whipped coconut cream


2 cans full fat coconut milk – refrigerate overnight, discard the liquid and use the solid part only

1 to 2 tbsp stevia – use more or less to taste!

1/2 tsp vanilla extract




The Yummy Cake:

  • Preheat your oven to 170°C
  • Prepare the flax eggs by mixing 2 tbsp milled flaxseed with 5 tbsp hot water. Leave to set for 15 minutes.
  • Mix all the dry ingredients in a large bowl, and then add all of the wet ingredient and the flax eggs.
  • Transfer the mix to a round cake tin lined with baking sheet paper and bake for 25 minutes..
  • Remove the cake form the oven and add the walnuts. Bake for another 5-10 minutes.
  • Leave to cool completely before icing.


The Tasty Whipped Cream:

  • In a separate bowl, include the solid part of the cooled cans of coconut milk.
  • Add the sweetener and vanilla to the mix and whip on high speed for around 5-10 minutes.
  • Spread the whipped cream evenly over the cake.


Et voila, you’ve just created a delicious healthy desert for your Christmas holiday!


Bon appetite!



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