I can never resist anything with caramel or ginger in it for that matter! I pulled my moms old rusty bundt pan out from the back of my cupboard to recreate this classic dessert gluten and dairy-free. It is so delicious that I purchased a brand new pan and can hardly wait to make it again! The caramel is crafted from coconut milk, coconut sugar and brown rice syrup. Serve it with a scoop of your favourite dairy-free ice cream! (My fave is Vanilla Cashew Ice Cream by So Delicious)
Ingredients:
- 1/2 cup of coconut oil at room temperature plus more for the pan
- 11/2 cups of oat flour, plus a little more to dust the pan. (grind organic gluten-free oats up in a high speed blender until fine)
- 11/2 cups of finely ground almond flour
- 2 cups of soft medjool dates, pitted and chopped
- 1 tsp. of ground cinnamon
- 1/2 tsp. of ground cloves
- 1 tsp. of ground cardamom
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 cup of coconut sugar
- 2 tsp. of peeled, finely grated ginger
- 3 flax eggs (3 tbsp. of ground flax seeds mixed with 9 tbsp. of water. Let sit for 10 min.)
- 1/2 cup of organic crystallized ginger, chopped into small pieces
- One recipe of caramel sauce, recipe follows
Preheat your oven to 350 degrees F. Thoroughly oil your bundt pan with coconut oil, getting into all of the little crevices. Toss some oat flour into the pan and shake it around to make sure that the oiled pan is well coated. This very important as it keeps the cake from sticking!
Toss the dates and baking soda in a small bowl to coat and then pour 1 cup of boiling water over the dates. Let sit for 15 minutes until the dates have softened.
Mash the dates with a fork. They will not break down fully, the mixture will be a bit chunky and thick.
In a medium sized bowl, mix together the baking powder, salt, oat flour, almond flour, cinnamon, cloves, and cardamom. Set aside.
Using an electric mixer beat coconut sugar, fresh ginger, and the 1/2 cup of coconut oil until combined. Add the flax “egg” mixture a little at a time, beating to blend after each addition.
Alternating, add the flour mixture and the date mixture to the wet mixture ending with the date mixture. Fold in the crystallized ginger. With a spatula scoop the batter into your oiled and floured pan.
Bake until the top of the cake is firm and springs back when pressed gently with your fingers. (about 45 minutes) Transfer the pan to a wire rack and let cool for about 1/2 hour. To remove the cake from the pan, place a plate over the mold and then carefully invert to release the cake onto the plate.
Slice, serve topped with lots of caramel sauce and a scoop of your favourite non-dairy ice cream!
Salted Coconut Caramel Sauce:
- 1 can of full fat coconut milk
- 1 cup of coconut sugar
- 1/2 cup of brown rice syrup
- 2 Tbsp. coconut oil
- 1 tsp. vanilla extract
- 1 generous tsp. of sea salt
- 3 tbsp. of arrowroot powder mixed in 1/4 cup cold water (thickening agent)
In a medium sized saucepan combine the coconut milk, coconut sugar, brown rice syrup, coconut oil, vanilla and sea salt.
Bring to a boil, whisking as it heats.
Boil, whisking continuously for about 5 minutes. It will begin to thicken and get nice and glossy. Turn down the heat and whisk in the arrowroot powder mixed in cold water. Continue to whisk until it thickens. Remove from the heat and pour into a mason jar. There will be lots left over! Store the extra in the fridge to have over ice cream or Warrior Waffles!