Swedish Soft Gingerbread Cake With Pink Frosting

Gingerbread cake with bright pink icing, cut into 8 pieces, decorated with orange zest, berries and pomegranate seeds

From Bettina’s Kitchen comes this fabulous vegan, gluten-free version of Swedish Soft Gingerbread Cake. 

This is a great alternative to Christmas cake. It’s 100% plant-based, and gluten-free, for those family members with dietary or allergen requirements. The rest of the family will most probably also dig in too!

Serves: 8
Preparation time: 20min
Cooking time: 55min


For the cake

  • 1 sweet potato, peeled and diced
  • 200g almond flour
  • 140g gluten-free flour (alternatively, good quality wholemeal flour)
  • 250ml plant milk (almond, oat or soy)
  • 200g brown sugar
  • 1/2tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 2.5cm fresh ginger, finely grated
  • 1tsp cinnamon
  • 1tsp cardamon
  • 1/2tsp ground cloves
  • Pinch of nutmeg
  • Pinch of black pepper
  • Pinch of salt

For the topping

  • Coconut yogurt or other plant yogurt
  • 1 vanilla pod, deseeded
  • 1tbsp grated beetroot
  • 1tbsp maple syrup


  • Pomegranate seeds
  • Orange zest
  • Berries

To make:

  1. Preheat the oven to 180C. Grease and line a 900g round cake tin, or use a round silicone mould.
  2. Start by boiling the sweet potatoes. Once soft, purée in a food processor. Measure out 125g and set aside.
  3. Add all the other cake ingredients to a food processor, including the puréed sweet potatoes, and blitz together until you have a lovely smooth mixture.
  4. Pour the mixture into the cake tin and place in the oven for 40-45min.
  5. While the cake is cooking, make your icing by blitzing coconut yogurt, beetroot and vanilla pod with a splash of maple.
  6. When the cake is ready it should feel firm, and a skewer or toothpick inserted into the centre should come out clean.
  7. Once out of the oven, let the gingerbread cool a little, then turn it out of the cake tin and let it cool completely on a wire rack.
  8. Once the cake is cool, add your beautiful frosting and spread evenly. Top off with pomegranate jewels and berries and serve.

Sarah Proctor

I've worked on a variety of regional newspapers and national magazines. My Weekly and Your Best Ever Christmas are fantastic, warm-hearted brands with an amazing, talented team. I'm a sub-editor and particularly love working on cookery, fiction and advice pages - I feel I should know all the secrets of eternal life, health and happiness by now, but hey, we all need that regular reminder!