- Prep Time:20m
- Cook Time:1h 10m
- Total Time:1h 30m
- Serves: 4
- Yield: One 8" cake
For the flax 'egg'
- 18 g flaxseed powder
- 113 mL water
To be boiled
- 400 g mixed fruit (I used raisins, crystallized ginger, dried pineapple chunks, dates, cranberries, crystallized orange peel), chopped
- 85 g light brown sugar
- 25 g treacle
- 175 g dairy-free buttery spread (I used Earth Balance Soy free)
- 250 mL water
- 2 tbsp. cacao powder
- 1 tsp. baking soda
For the cake
- 225 g self raising flour
- 100 g nuts ( I used walnuts, cashews), chopped
- Torani Gingerbread syrup, to soak
- Mix the flaxseed powder and water and refrigerate while you prepare the cake batter.
- Mix the chopped nuts with a tablespoon of the measured flour. Set aside,
- In a large pan, combine the chopped mixed fruits, brown sugar, treacle, dairy free butter, cacao powder and water. Place on medium-high heat and bring to a boil. Simmer for 15 minutes.
- Turn off the heat and stir in the baking soda. It will foam up. Remove from heat and let cool completely.
- In the meantime, line an 8" round baking tin with parchment paper. Preheat oven to 300F/150C.
- Once the mixture is cool, fold in the flour, chopped nuts in flour and flaxseed 'egg' and mix only until the batter is combined.
- Pour into the prepared cake tin and smoothen the top.
- Bake in the preheated oven at 300F/150C for 1 hour or until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool in the cake tin. Poke a few holes in the cake using a skewer and drizzle 1 tbsp of the gingerbread syrup over the cake. Repeat feeding the cake with a tablespoon of syrup everyday for 3-5 days.
- Store at room temperature, wrapped in several layers of parchment paper. Keeps well for 2-3 weeks or more.