Spiced ginger date cake

This cake looks as good as it tastes, with the aroma of cinnamon, ginger and nutmeg.

  • 2 hrs preparation
  • 45 mins cooking
  • Serves 8
  • Print


Spiced ginger date cake
  • 1 cup pitted dates (soaked for at least 2 hours, drained well)
  • 2 cup ground almonds
  • 4 tablespoon honey
  • 5 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup pecans, for decorating


Spiced ginger date cake
  • 1
    Preheat oven to 150°C and grease a 20cm cake tin with butter or coconut oil. Cut a piece of baking paper to fit the base and place in tin.
  • 2
    Put dates, almonds, honey, eggs, vanilla, baking soda and spices into a food processor. Process until smooth.
  • 3
    Pour mixture into cake tin then decorate with the pecans. Bake for 45 minutes or until a skewer comes out clean when inserted. Allow cake to cool completely before removing from tin or it may break.

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