Gingerbread Toffee Cake (Raw, Vegan, Gluten-free)

With Christmas right around the corner, I’ve been on a total gingerbread kick! I’m not a big fan of baking though, unfortunately, since I don’t enjoy sticking to exact measurements. I just love the flexibility and creativity that comes with “unbaking”.  That’s why at a time when everyone else is baking cookies, I’m leaning more towards raw or no-bake desserts, as usual. But to put a festive twist on treats, I created this delicious gingerbread toffee cake, which happens to be one of the best raw cakes I’ve ever tried!!

The not-so-secret ingredient that gives this cake its incredible texture and buttery flavor is raw cacao butter (or cocoa butter). Most raw cakes use coconut oil, which is fine but comes with 2 issues. First, there are many people who simply don’t like the taste of coconut oil. Then there is the texture problem. Since coconut oil melts at warmer temperatures, desserts made with coconut oil have to be frozen for the most part and can’t sit outside for too long. Otherwise, they turn into a messy mush. That’s why I highly recommend using cacao butter, which is solid at room temperature. So when serving the cake to guests, you can store it out for a while with peace of mind, without worrying that it would melt!

Since cacao butter is solid, to use it in recipes you have to melt it first. I’ve learned the hard way that heating it up directly on the stovetop, even on the lowest setting, does not work well with cacao butter, as it tends to alter its delicate flavor. So, it’s best to use the double boiler method explained in the recipe notes below and melt it over steam.

You can purchase cacao butter online or at health food stores. However, if you have trouble finding it, feel free to use coconut oil instead. Just beware that the cake will be softer in this case and shouldn’t be left outside the fridge for too long.

If you’re going crazy for gingerbread flavors as well, you should also check out my chocolate gingerbread granola, which I love to sprinkle on top of my veggie-packed gingerbread smoothie. Can’t wait for you to try these delicious treats! Please leave a comment below or send me a photo on Instagram or Facebook @nutriholist if you do. Wishing you a Merry Christmas (if you celebrate) and happy holidays!

watch how to video

Gingerbread Toffee Cake

Serves 8

Ingredients

Crust

• 1 cup gluten-free oats (steel-cut or rolled)
• 1/2 cups pecans
• 1/4 cup dates, pitted
• 2 tablespoons raw cacao powder
• 2 tablespoons water
• Pinch of pink Himalayan salt

Topping

• 2 cups raw cashews, soaked for 2+ hours
• 1/4 cup cacao butter (or coconut oil), melted
• 1/4 cup pure maple syrup
• 2 tablespoons blackstrap molasses
• 2 teaspoons cinnamon, ground
• 2 teaspoons ginger, ground
• 1 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cloves (or allspice), ground
• Optional: 1/4 cup pecans for topping

Directions

1. For the Crust: Add the oats and pecans to the blender and blend until you get a flour-like consistency. Add the rest of crust ingredients and blend to thoroughly combine. Press onto the bottom of a 7-inch spring-form pan lined with parchment paper and place in the freezer to firm up while you prepare the cheesecake layer
2. For the Topping: Rinse and drain the soaked cashews and add them to the blender with the remaining ingredients (except pecans). Blend until smooth and pour over the crust. Place back in the freezer for about 2 hours until completely firm
3. To Serve: Take out the cake and let it thaw at room temperature for 10-15 minutes. Decorate with pecans if desired and enjoy! Store leftovers in the fridge for about 2 weeks or freeze for long-term storage

NOTES:

• To Soak Cashews: Cover them with warm water for 2 hours or longer (up to 24 hours). If you forget to do so, you can cover them with hot water that was brought to a boil. Let it sit for 10-15 minutes, then rinse, drain, and use in the recipe.
• To Melt Cacao Butter (Double Boiler Method): Fill a small pot about 1/4 full with water and bring to a boil. Reduce the heat to a simmer and fit a heat-resistant bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes
• To Melt Coconut Oil: Pour it in a small pot over and heat directly over low. Remove from heat after a few minutes when melted