Gluten-free Spiced cake

Only sweetened with maple syrup
Gluten free
Do you know what the magic ingredient of this gluten-free gingerbread is? Apple puree! You use apple puree as a sweetener, but at the same time it also provides more lightness in a vegan gingerbread variant. It is not surprising that apple puree in vegan baking is sometimes also used as an egg replacement. This is a homemade gingerbread that you can give with your children or eat for breakfast without any worries. Think of it like a glorified oatmeal!
BreakfastCookies and candy12 pieces20 minutes preparation

This is what you need

Cashew nuts75 gOat flour400 gApple puree400 g
Pumpkin pie spice2 tbsp
Oat drink100 g
Maple syrup grade C15 g
Baking powder3 tsp


Cake tin


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Preheat the oven to 160° C.
  2. Chop the cashews up a bit and set aside.
  3. Mix the rest of the ingredients in a bowl, to make a solid dough.
  4. Put in a cake tin or oven dish and sprinkle the cashews on top. Bake in the oven for approx. 50 minutes until evenly brown