Gingerbread Cake

Gingerbread Cake


  • 1/4 cup coconut oil, melted and cool enough to touch (or sub melted butter)

  • 1/2 cup Winnie’s Pure Health Honey

  • 1 Winnie’s Pure Health Organic free-range egg, at room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • 1 cup oat flour

  • 1 cup Winnie’s Pure Health Atta Mark 1 /Chapati Afya flour

  • 1 teaspoon baking powder

  • 1 tablespoon ground ginger

  • 1 teaspoon cinnamon

  • 1/4 teaspoon Winnie’s Pure Health Herbal salt


  • Preheat oven to 180 degrees Celsius. Line a baking pan with parchment paper and apply oil to prevent sticking
  • In a large bowl, whisk together the coconut oil (making sure it’s melted but cooled enough to touch), Honey, egg, vanilla extract and milk
  • Next add the dry ingredients to the bowl: oat flour, atta mark flour, baking powder, ground ginger, cinnamon, and salt. Mix until batter is smooth and well combined
  • Pour batter into prepared pan and smooth top with a spatula. Bake for 15-20 minutes or until a tester comes out clean. Allow cake to completely cool
  • Cut into slices and serve