Recipes » Desserts » Nutty Ginger Christmas Cake
T. Colin Campbell Center for Nutrition Studies
Nutty Ginger Christmas Cake - Plant-Based Recipe


Batter Mix

  • ½ cup buckwheat groats
  • ½ cup millet
  • ⅓ cup unsweetened oat milk
  • 1 ripe banana
  • 1 Tbsp peanut butter
  • Pinch of sea salt
  • ½ tsp turmeric
  • ½-1 tsp gingerbread spice
  • 2 Tbsp baking powder

Mix into Blended Batter

  • ¼ cup hazelnuts, chopped
  • ¼ cup almonds, chopped
  • ¼ cup walnuts, chopped
  • ¼ cup dried apricots, chopped
  • ¼ cup raisins, soaked in rum (optional)
  • 5 dried figs, chopped
  • ⅛ cup dried goji berries
  • 2 Tbsp grated orange peel
  • ¼ cup dark chocolate, chopped


  • 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.

Cooking Tips

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

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