Chocolate Gingerbread Love Cake

Name: Chocolate Gingerbread Love Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: ¼ cup (90g) strong honey; 3 cups almond meal; 4 tbsp Gewürzhaus Double Dutch Cocoa; 120g salted butter, softened; ¼ cup (25g) cocoa nibs; 250g plain yoghurt; 1 ½ tbsp Gewürzhaus Gingerbread Spice; 3 heaped tbsp coconut sugar or brown sugar; 2 free-range eggs, lightly beaten; 50g dark chocolate, grated, plus extra to serve if desired

Easy

1hr

Gluten Free

Chocolate Gingerbread Love Cake

Rated 3.5 stars by 125 users

Servings

Cook Time

1 hour

Combining rich chocolate and fragrant ginger, our festive twist on the Persian love cake, made with almond meal, is grain-free and gluten-free. Easy and decadent, Chocolate Gingerbread Love Cake is a delight for all ages.

Image of Chocolate Gingerbread Love Cake

Ingredients

¼ cup (90g) strong honey
3 cups almond meal
4 tbsp Gewürzhaus Double Dutch Cocoa
120g salted butter, softened
¼ cup (25g) cocoa nibs
250g plain yoghurt
1 ½ tbsp Gewürzhaus Gingerbread Spice
3 heaped tbsp coconut sugar or brown sugar
2 free-range eggs, lightly beaten
50g dark chocolate, grated, plus extra to serve if desired

Directions

Pre-heat oven to 180°C. Grease and line a 23cm cake pan.
In a bowl, combine honey, almond meal, 3 tablespoons of double Dutch cocoa and butter in a bowl.
Spoon half the mixture into another bowl and fold the cocoa nibs through. Spread the mixture into your prepared pan and press down to form an even base. If it is sticking to the back of the spoon, dip the spoon in hot water to smooth the surface and set aside.
To the remaining half of the mixture, add plain yoghurt, Gingerbread Spice, 1 tablespoon of cocoa, sugar, lightly beaten eggs and the grated chocolate. Beat with a wooden spoon until creamy.
Pour mixture over the base and tap the tin to level the top of the cake. Proceed to bake for 40-45 minutes.
Cool on a wire rack.