Spicy Chocolate Gingerbread

What better way to warm up on a rainy autumn day than with a slice of spicy chocolate gingerbread? Get out of the rain and into the kitchen and get baking! It takes less than an hour to make this freshly baked gingerbread.

Spicy chocolate gingerbread

This gingerbread is a healthier alternative to the sugar-based packaged gingerbread you might find in the supermarket. With a coconut and banana filling, it makes for a delicious, fiber-rich snack. Bananas contain potassium, which is good for a healthy heart.

Fancy more cake and pastry recipes? Check out this delicious apple pie!

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 hour


Servings: 6 people
  • 1 ¼ cups
    coconut flakes
  • cup
  • 1 ⅓ cups
  • 2 tsp
  • 1 tsp
    ginger powder
  • 1 tsp
  • 1 tsp
  • 2
  • ½ cup
  • cup
    coconut milk
  • 5 tbsp
    sunflower oil
  • 1 ½ tbsp
    ground flaxseeds
  • 2 tsp
    baking powder
  • 2 tbsp
    cocoa powder


  1. Put the linseeds in a bowl. Add 2.5 tablespoons of water per tablespoon of flaxseeds.

  2. Put the oatmeal and the coconut flakes in a blender or food processor and mix briefly until the oatmeal has been ground into a flour.

  3. Cut the pecans into small pieces. In a separate bowl, combine the oatmeal and coconut-flake flour with the baking powder, spices, cocoa powder, nutmeg, and a pinch of salt.

  4. Preheat the oven to 350 degrees.

  5. Blend the dates together with the oil and coconut milk in a blender or food processor and put the mixture in another bowl.
  6. Mash the bananas and add them to the linseed mixture in the first bowl. Then combine the banana-flaxseed mixture with the dates, oil, and coconut milk in one single bowl.

  7. Add the oatmeal and coconut-flake flour little by little to the bowl with the wet ingredients. Stir gently until everything has been well stirred.
  8. Grease a large cake tin with some oil. Then, pour the mixture directly into the cake tin and bake in the preheated oven for about 50 minutes.

  9. After 50 minutes, turn off the oven and let the cake tin cool down.
  10. Remove the cake from the cake tin and let it cool down further. You can help the whole cake cool by turning it over after 15 minutes and letting it reach room temperature.

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