Recipe by SassiFras
This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings.
Top Review by Netgirl's Healthy Cookbook
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). I also used Apple Pie Spice for the mixed spice. 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.
- 2 cups dates, pitted, organic, chopped into small pieces
- 1 1⁄4 cups water
- 2⁄3 cup rice flour, organic
- 1⁄2 cup tapioca flour, organic
- 3 teaspoons gluten free baking powder
- 2 teaspoons ground ginger, organic
- 1 teaspoon ground mixed spice, organic
- 3 1⁄2 cups dried apricots, organic, chopped into small pieces
- 1⁄2 cup ground almonds, organic
- 1⁄3 cup apricot juice, organic (or any suitable combination you enjoy)
Directions See How It's Made
- 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 the fruit juice and spoon mixture into the prepared pan.
- 4. Bake for about 45 minutes or until a tester inserted in the 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.