Dutch gingerbread cake

gingerbread cake

In my search for healthy school and work snacks, I have been baking several gingerbread cakes lately. This one is moist and spicy and not too sweet. Besides that, it is quick and easy to make.



  • 250 g rye flour
  • 250 ml (almond) milk
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cardamom
  • 1/2 coriander seed
  • 1 tsp baking powder
  • 1 tl baking soda
  • 1/4 tsp salt
  • 1 egg (for a vegan version: see Sandra’s advice on how to substitute eggs)
  • 3 tbsp coconut sugar
  • 3 tbsp date syrup
  • 80 g raisins


Preheat the oven to 160 degrees Celsius. Line a cake tin with baking parchment.

Combine the rye flour, spices, baking powder, baking soda and salt together in a mixing bowl. Add the milk and egg and stir until well mixed. Tip in the coconut sugar, date syrup and raisins. Stir until you have a well-combined batter, then spoon into the prepared cake tin. Bake for about 45 minutes. The cake is done when a skewer poked into the centre comes out clean. Leave the cake to cool in the tin for about ten minutes before turning out.


gingerbread cake gingerbread cake