Sticky Toffee Gingerbread Cake with Biomel-Infused Yoghurt

Gingerbread is a timeless treat, loved for its rich flavour and irresistible texture. But what if you could enjoy your treat while also supporting your gut health? This Sticky Toffee Gingerbread Cake recipe is vegan, dairy-free and refined sugar-free that’s easy to make and even easier to enjoy. Combining it with Biomel-infused yoghurt means your desert will also nourish your gut, so you can have your cake and eat it too!
Ingredients
Method
- Chop up the dates and add to a pan on a low heat.
- Take off the heat and mash with a fork into a paste and set aside.
- Preheat your oven to 180°C and line an 8-inch tin.
- Stir the softened butter, sugar, salt, and molasses until creamy.
- Add in the vegan egg substitute, yoghurt, and date paste, mixing well.
- Sieve in the dry ingredients (spices and flour) until combined. If it looks a little dry, add a splash more m*lk.
- Pour the batter into the tin and bake for 30 minutes, or until a cake tester comes out clean.
- Meanwhile, make the sauce by melting the butter with sugar, molasses, and salt.
Notes
Did you know ginger has been loved for centuries for its health benefits? This fiery root doesn’t just add a spicy kick to your favourite recipes, it’s also known for its digestive benefits, anti-inflammatory properties, and unique flavour profile. Combined with Biomel’s gut-friendly goodness, it’s a win-win for your taste buds and your health.
Equipment Needed
- oven
- sieve
- pan