Nutty Ginger Christmas Cake


Total: 1 hour and 15 minutes
Prep: 30 minutes
Cook: 45 minutes

My gingered nutty Christmas cake is full of flavor and richness and it sure looks and tastes like a “real” one, but instead it’s made of soaked gluten-free whole grains, nuts, dried fruits, banana and a bit of dark chocolate. The recipe is very easy to make and it’s extremely unlikely that you’d fail. The most time-consuming part of this Christmas cake recipe is chopping the nuts and dried fruits! So, go ahead and make your holidays lighter and healthier!

Ingredients

Batter Mix

Mix Into Blended Batter

Preparation

  1. Soak millet and buckwheat overnight (or all day) in water in separate bowls. Wash and drain.
  2. Soak raisins overnight in rum. You can discard the soaking liquid afterwards.
  3. Chop the nuts, dried fruit and chocolate into small pieces.
  4. Heat oven to 350 degrees F (175° C) and line a loaf tin with parchment paper.
  5. Put all ingredients in the Batter Mix except baking powder in a blender and blend until smooth batter is formed. Don’t worry; it’s supposed to be fairly liquid as millet swells quite significantly.
  6. Stir in baking powder.
  7. Finally mix in (DON’T BLEND) chopped nuts, dried fruits and chocolate.
  8. Pour the batter into the loaf tin and bake for 40-45 minutes until your Christmas cake is golden.
  9. Let it cool before slicing and serving. If you leave it on the counter, cover with clean kitchen cloth or with foil (loosely) to keep the cake moist.

Tips

  • If you want to bake the cake in the evening, put the grains to soak in the morning.
  • If you want to bake the cake in the morning, put the grains to soak the evening before.
  • If you have leftovers, cut it into thick slices and store in freezer. Heat up in the oven whenever needed.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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