In Sweden we have something called “sticky” chocolate cake, it is supposed to be everything else than dry! I made this healthy alternative with a touch of Christmas adding gingerbread spice.
Chocolate-Gingerbread Spice Cake (1 cake)
- 2 dl almond flour
- 2 tablespoons raw cacao powder
- 10 pitted dates
- 1 dl coconut flakes
- 2 teaspoons gingerbread spice
- 1 teaspoon baking powder
- 1 tablespoon raw honey
- 3 eggs
- 1/2 teaspoon vanilla powder
- a sprinkle of sea salt
-> Turn the oven on 175 degrees Celsius. Mix all the ingredients in a bowl with a stick-blender until smooth. Cover a baking-dish with coconut oil and pour over the dough. Put in the middle of the oven for 10-12 minutes. I had mine in the oven for 11 minutes but will cut that by a minute next time to let it be a little more sticky/creamy! Serve the chocolate cake with berries (lingon-berries) and whipped coconut cream!