Gluten free Chocolate and Ginger Christmas cake recipe: This is a small cake, good for 2-3 people. If you want to make a bigger cake then just double the measurements.
For the cake:
GF all purpose flour: 1 cup
Jaggery powder: 1/4 cup
Honey: 1/3 cup
Baking powder: 1.5 tsp
Dates (remove the seeds and blitz them in a grinder): 10 dates
Vanilla: 2-3 drops
Ginger (finely chopped) : 1 tsp
Dry fruits assorted ( i used raisins, dried cranberries, walnuts. All finely chopped): 1/4 cup
Orange zest: 1 tsp
Soya milk (you can use any milk): 1 cup+ 1/4 cup ( add more if the cake mixture is too dry)
Cocoa powder: 1/4 cup
For the chocolate ganache:
GF dark chocolate grated: 1/2 cup
Coconut milk: 1 cup
Strawberries: 2-3 strawberries, sliced
Mix all the ingredients very well. Make a well mixed cake batter and bake this at 180C for 30-40 minutes. Insert a toothpick, if it comes out clean then the cake is done. If it does not then bake for another 5 minutes. Mine took 30 minutes to cook. But this totally depends on the oven also on the quality of your cake batter.
After the cake is done, take it out and let this cool down completely.
Boil the coconut milk. Now add the grated chocolate in the milk. Leave it aside for 10 minutes. After ten minutes, mix the chocolate and milk very well. It would have made a nice thick chocolate sauce now.
Pour this sauce on the cake. Leave the cake for 30 minutes to set.
This is ganache, so the chocolate you poured will always be sticky.
Put the strawberry slices on the cake.
Sprinkle some coffee powder if you like (optional).
Chill in the fridge for 20-30 minutes, cut and serve.