Mini Gingerbread Cakes

I’m a December baby, so probably gingerbread has a very special birthday pace in my heart.

Mum used to make these mini gingerbread Bundt cakes for my birthday that were my FAVOURITE…a very old recipe that has long been lost, but I gave my best crack at recreating them + am very pleased to say they turned out PERFECT.

Mum agrees too. That’s saying something!

Sweet, soft and fluffy, and the perfect amount of nostalgic gingerbread spice. These are sure to be a winner for all ages.

This recipe makes 12 mini cakes.

Ingredients:

• 180g oat or spelt flour

• 1 tbsp tapioca flour

• 1 tsp baking powder

• 1 tsp bicarb soda

• 1 tbsp gingerbread spice mix (Lebkuchengewürz)

• Pinch of salt

• 1/2 cup applesauce

• 2 tbsp flaxmeal

• 1 tsp apple cider vinegar

• 1 tsp vanilla extract

• 1-2 tsp orange zest, finely grated

• 60g maple syrup

• 40g blackstrap molasses

Method:

1. Combine flours, baking powder, soda, spice mix, flaxmeal, orange zest and salt in a bowl.

2. In a separate bowl, mix syrup, molasses, vinegar, applesauce and vanilla.

3. Combine wet and dry ingredients to a smooth batter, then divide equally between 12 mini muffin holes or mini Bundt cake holes.

4. Bake at 180°C for 15-20 minutes until golden, then allow to cool completely before glazing!

Glaze:

Mix 1/2 cup icing sugar (or alternative) with 1/4 cup lemon juice to form a runny glaze. Turn cakes upside down so you have a smooth top, brush with glaze and top with sprinkles!

Notes:

• Gingerbread spice mix or Lebkuchengewürz is a mix of cinnamon, ginger, aniseed, cardamom, nutmeg, coriander and cloves. This can be store-bought or homemade using the recipe in my Self Made Ebook.

• Store in a sealed container in the fridge for up to 3 days.