It's also the time that most people find themselves overindulging. After all, it's hard no to. What with the endless tables of unhealthy foods found at most holiday parties.
While gingerbread sounds great as the weather gets cooler, the overindulgence does not. So, in an attempt to get into the healthy holiday spirit, I've created a much healthier Gingerbread Cake... and it tastes just like the real thing!
Surprise surprise, it also has a secret ingredient.
It keeps the cake super moist and you can't taste it at all. Not one bit, I tell you. Not. One. Bit.
Instead, all you do taste is a gigantic blast of delicious gingerbread flavor. Goodness, it's so good. Like, exceeding my expectations good. Want to eat the whole cake good. Can't believe it's not full of fat good. So good the cauliflower will be forgotten, and the only thought crossing your mind will be "I want more".
Yes, that good.
Healthy Gingerbread Cake
(makes 8 slices)
- 1 tsp date paste
- 1 tsp vanilla extract
- 1 cup frozen cauliflower, thawed
- 3 tbsp molasses
- 2 tbsp milk
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 cup plus 2 tbsp (6 tbsp) flour
- 1/4 tsp baking soda
- pinch salt
- 1/2 tsp baking powder
- 1 tbsp ground flax
Preheat oven to 350F. Combine first 7 ingredients in a food processor and blend until smooth. In another bowl combine remaining ingredients, and miz well. Pour wet into dry and mix again until all incorporated. Pour batter into a greased loaf pan and bake in preheated oven for 14 minutes, or until a toothpick comes out clean. Let cool before slicing and serving.
If you need a healthy dessert for the holidays look no further. This cake is moist, spicy, delicious, and has a secret vegetable hidden in it!
Overindulgence? Forget it!
Revisited Recipe of the Day:
Coconut Ginger Cookies