Piernik - Polish Gingerbread Cake (Gluten, Oil, Nut & Sugar Free)
This is a very flavorful and tender Polish gingerbread cake with a lovely plum butter layer and healthy chocolate ganache on top. This cake is great to make for Christmas and serve as an afternoon treat or dessert.
Servings 1 Loaf
Ingredients
- 1/2 dl Fiber syrup/agave/honey
- 2 tbsp Powidła - Polish Plum Butter
- 3 tbsp Apple sauce
- 3 Eggs
- 1 dl Brown monk fruit sweetener
- 1/2 dl Monk fruit sweetener
- 1/2 dl Milk (dairy free is fine)
- 1/2 dl Greek yogurt
- 1 1/2 dl Oat flour
- 1 1/2 dl Rice flour
- 1 tbsp Cacao powder(optional)
- 3 tsp Cinnamon
- 2 1/2 tsp Ground ginger
- 1 tsp Cloves
- 1 tsp Cardamom
- 3/4 tsp All spice
- 3/4 tsp Nutmeg
- 1 1/2 tsp Baking powder
- 2/3 tsp Baking soda
- 1/2 tsp Salt
For the filling
- 1 1/2 - 2 dl Powidła - Polish Plum Butter
For the topping
- 3 tbsp Cacao powder
- 1 tbsp Cornstarch
- 2-4 tbsp Granulated sugar free sweetener
- 2/3 dl Milk (+ 1 tbsp if needed)
Instructions
- Preheat the oven to 165 degrees Celsius.
- Add honey, Powidła - plum butter and apple sauce to a small pot and heat on low heat stirring continuously. The mixture should get slightly warm, not hot, and be well combined. Take off the heat and let it cool for a few minutes.
- Meanwhile combine oat flour, rice flour, cacao powder, all spices, baking soda, baking powder and salt in a bowl.
- Add eggs and sugar in a big bowl. Whisk until the eggs turn pale and the mixture becomes slightly fluffy. This takes a few minutes.
- Add the honey mixture from the stove, stir gently until combined.
- Next add milk and greek yogurt, stir until incorporated.
- Add the dry ingredients to the wet, little by little, stirring just until combined in between. Do not over mix.
- Pour the batter to the prepared loaf pan. Bake in the middle of the oven for 35-40 minutes, until an inserted skewer comes out clean.
- Remove from the oven, let it cool for 10 minutes, then remove from the pan and place on a cooling rack.
- When the cake is complete cooled slice it in half lengthwise, making sure it is evenly thick all over.
- Spread Powidła - Polish plum butter over the bottom layer of the cake into an evenly thick layer. Cover with the top part of the cake.
- Add cacao powder, cornstarch, sugar and milk to a small pot. Heat on low heat stirring regularly to avoid it from burning and lumps from creating.
- Stir until the chocolate mixture thickens, then remove from the stove and let it cool for 1-2 minutes.
- Pour over the cake, spreading it all over the top. If you want the chocolate ganache to cover the whole cake make a double batch of the chocolate ganache and spread on the sides as well.