Healthy Apricot Ginger Cake
Indulge in a guilt-free treat with this Healthy Apricot Ginger Cake, a wholesome fusion of warm spices, natural sweetness, and nutrient-rich ingredients. Made with a blend of whole wheat and almond flour, this moist cake is sweetened naturally with honey or maple syrup, making it a refined sugar-free delight. The bold flavors of ground ginger and cinnamon are perfectly balanced by the chewy bits of dried apricots and zesty crystallized ginger, creating a harmonious bite in every slice. With optional flax eggs and plant-based milk, it’s easily adaptable for a vegan lifestyle. This easy-to-make cake, prepared in just 15 minutes and baked to golden perfection, is not only delicious but also packed with fiber and healthy fats. Whether served as a mid-day snack, a light dessert, or paired with a cup of tea, this apricot ginger cake promises satisfaction without compromise. Perfect for health-conscious bakers looking for a recipe that blends flavor with wellness!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground ginger
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons sea salt
- 0.5 cups unsweetened applesauce
- 0.5 cups honey (or maple syrup for a vegan version)
- 0.75 cups unsweetened almond milk (or other plant-based milk)
- 1 teaspoons vanilla extract
- 1 cup dried apricots, finely chopped
- 2 tablespoons crystallized ginger, finely chopped
- 2 whole eggs (or flax eggs for a vegan version)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square cake pan. Line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, ground ginger, cinnamon, and sea salt. Set aside.
In a medium bowl, whisk together the applesauce, honey (or maple syrup), almond milk, vanilla extract, and eggs (or flax eggs if using the vegan option).
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Fold in the chopped dried apricots and crystallized ginger until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 205.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 666 mg | 51% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2946 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
