Ginger Layer Cake

Don’t be put off by the ingredient list, give it a try it will be wonderful and you will be proud! It isn’t that difficult. Recipe by Dish Magazine


  • 1 1/2 cups dried dates, soaked in boiling water for 15 minutes then drained well
  • 1/4 cup melted coconut oil
  • 2 1/2 tsp ground ginger
  • 1 tsp ground mixed spice
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1 cup ground almonds
  • 1/2 cup desiccated coconut (use organic to avoid preservatives)
  • 1 cup spelt flour (can use regular)
  • 4 large eggs
  • 1/2 cup natural yoghurt
  • 1 tsp apple cider vinegar

Filling and Topping (half this if only doing a 2 layer cake not 4)

  • 4 x 200g packets marscapone cheese (1 packet per layer)
  • 4 tsp good quality vanilla extract (1 tsp per layer)
  • 4 tbsp maple syrup
  • ripe strawberries & blueberries, to serve
  • edible flowers, to serve


  1. Preheat oven to 170 degrees. Grease two cake tins well.
  2. Place the soaked dates, coconut oil, and spices in a food processor and blitz to a rough puree. Add the remaining ingredients and process for a minute or two until smooth and well mixed. Scrape down the sides as needed while mixing.
  3. Divide the mixture evenly between to tin and use a spatula to smooth out the surface. Bake for 25-30 minutes until a skewer comes out clean. Leave to cool for at least two hours before assembling.
  4. Repeat these steps for another two layers if you like. You don’t have to but the bench is already dirty isn’t it??
  5. For the filling, combine the marscapone, vanilla and maple syrup in a bowl and mix well.
  6. To assemble, place to bottom layer cake on your serving plate. Use a palette knife or thin spatula to spread evenly with 1/4 of the mascarpone mixture.
  7. Repeat until you have spread the remaining mascarpone on top of the fourth cake layer.
  8. Decorate generously with fresh berries and edible flowers. Store the finished cake in the fridge until 30 minutes prior to serving. It will last up to 4 days in an airtight container.

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