Healthy Apricot Ginger Cake

Indulge in a guilt-free treat with this Healthy Apricot Ginger Cake, a wholesome fusion of warm spices, natural sweetness, and nutrient-rich ingredients. Made with a blend of whole wheat and almond flour, this moist cake is sweetened naturally with honey or maple syrup, making it a refined sugar-free delight. The bold flavors of ground ginger and cinnamon are perfectly balanced by the chewy bits of dried apricots and zesty crystallized ginger, creating a harmonious bite in every slice. With optional flax eggs and plant-based milk, it’s easily adaptable for a vegan lifestyle. This easy-to-make cake, prepared in just 15 minutes and baked to golden perfection, is not only delicious but also packed with fiber and healthy fats. Whether served as a mid-day snack, a light dessert, or paired with a cup of tea, this apricot ginger cake promises satisfaction without compromise. Perfect for health-conscious bakers looking for a recipe that blends flavor with wellness!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups whole wheat flour
• 0.5 cups almond flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons ground ginger
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons sea salt
• 0.5 cups unsweetened applesauce
• 0.5 cups honey (or maple syrup for a vegan version)
• 0.75 cups unsweetened almond milk (or other plant-based milk)
• 1 teaspoons vanilla extract
• 1 cup dried apricots, finely chopped
• 2 tablespoons crystallized ginger, finely chopped
• 2 whole eggs (or flax eggs for a vegan version)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square cake pan. Line the bottom with parchment paper to prevent sticking.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, ground ginger, cinnamon, and sea salt. Set aside.

Step 3

In a medium bowl, whisk together the applesauce, honey (or maple syrup), almond milk, vanilla extract, and eggs (or flax eggs if using the vegan option).

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.

Step 5

Fold in the chopped dried apricots and crystallized ginger until evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Serving size	937.6 grams (937.6g)

Amount per serving	% Daily Value*
Calories	1903

Total Fat 39.50g	51%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 0.00g
Cholesterol 372mg	124%
Sodium 2169mg	94%
Total Carbohydrate 368.90g	134%
Dietary Fiber 40.20g	144%
Total Sugars 205.00g
Protein 51.00g	102%

Vitamin D 157IU	785%
Calcium 666mg	51%
Iron 14mg	76%
Potassium 2946mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.5%

Protein: 10.0%

Carbs: 72.5%