Healthy Apricot Ginger Cake

Don’t be scared off by what I’m about to say about this recipe: it’s gluten-free. If you’re sensitive to wheat, I know you’ll continue reading, but even if you love baking with flour, I urge you to consider this recipe. Not only is it gluten-free, but vegan, wholesome and delicious as well. What’s not to love? The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008).

2 cups pitted organic dates, chopped into small pieces
1 1/4 cups water
2/3 cups organic rice flour
1/2 cup organic tapioca flour
3 teaspoons gluten-free baking powder
2 teaspoons organic ground ginger
1 teaspoon organic ground mixed spice
3 1/2 cups dried organic apricots, chopped into small pieces
1/2 cup organic ground almonds
1/3 cup organic prune, peach or apricot juice (or any suitable combination you enjoy)

1. Preheat the oven to 350F degrees. Line a 2-pound loaf pan with parchment or natural wax paper.
2. Put the dates in a small pan with the water. Bring to a boil, cook for a couple of minutes and remove from the heat. Sieve the flours, baking powder and spices into a bowl and mix in the apricots and almonds.
3. Stir in the wet date mixture and teh fruit juice and spoon mixture into teh prepared pan.
4. Bake for about 45 minutes or until a tester inserted in teh middle comes out clean.
5. Leave the cake to cool in the pan, then transfer to a wire rack and remove the wax paper. Serve the cake in slices.

Read more: All recipes, Desserts, Food, cake, gluten-fee, healthy, low-fat, vegan

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Michele W.

1:32AM PST on Feb 2, 2012

Sounds great!
Thank you

send a green star

KS G.

4:46AM PST on Jan 16, 2012

Thanks for the article.

Jennifer C.

6:39AM PDT on Sep 15, 2011

Great recipe, sounds good. Thanks.

Net G.

10:07AM PDT on Sep 12, 2010

This was delicious, but it should be called Apricot Fruitcake, as it was very much like a holiday fruitcake. It was also very expensive to make...$10 for the apricots alone. Due to that and the $6 price tag on the bottle of apricot nectar, I bought a $2.89 bottle of Bolthouse Farms C-Boost Fruit Smoothie, made with mango, cherries, and apples, for the 1/3 cup of juice needed for the cake. It seemed to work fine to me. I also made a glaze using 2 tablespoons of that juice and 1 cup of powdered sugar, I would make this again, but with fewer apricots, perhaps 2 1/2 cups and see what happens. I used 1 tablespoon of ground ginger since mine was old and will probably increase it to 1 1/2 next time (or buy a new jar and keep it at 1 tablespoon). By the way, a 2-pound loaf pan measures 10x5x3. I will definitely hang on to this recipe for the holidays! Thanks for posting it.

Megan S.

7:01PM PDT on May 12, 2010

Sounds delicous, and we have some apricots that need to be used too!
I need a recipe for my birthday cake, but my sister is allergic to nuts, any substitutes?

Mervi R.

8:53AM PST on Feb 21, 2010

Lovely, thanks!

Connie W.

6:54AM PST on Feb 21, 2010

It sounds very good!

JE L.

10:34AM PST on Dec 11, 2009

Thanks.

Amalthea L.

12:59PM PDT on May 5, 2009

Would this work with whole wheat flour? I realize this is meant to be a gluten free recipe, but I don't have an intolerance and special flours are too expensive, but I'd like to try this recipe.