Alesha Dixon’s Gingerbread Cake

Award-winning British brand The Groovy Food Company (, has partnered with foodie mum and presenter on Britain’s Got Talent, Alesha Dixon, to create a range of delicious, healthy recipes and show consumers how best to use the brand’s natural and unrefined foods to feed the body’s overall health and wellbeing.


This recipe is inspired by Alesha’s Jamaican roots, as she loves to cook with spices from the region. With strong flavours and a deliciously sticky texture, the gingerbread is a fantastic afternoon treat to serve with a cup of tea in the afternoon.

Stockist Information
The Groovy Food Company’s Virgin Organic Coconut Oil (283ml), RRP £4.99, is available nationwide at Tesco, Waitrose, Ocado, Asda, Morrison’s and the 500ml is available at Tesco and Amazon, RRP £7.99
The Groovy Food Company’s Organic Coconut Sugar (500g), RRP £4, is available nationwide at Tesco, Sainsbury’s, Holland & Barrett, Lakeland, Ocado
The Groovy Food Company’s Organic Coconut Flour (500g), RRP £3.80, is available nationwide at Tesco, Sainsburys, Waitrose, Lakeland’s, Ocado, Holland & Barrett, Amazon, Morrisons



  • 85g The Groovy Food Company Virgin Coconut Oil, plus extra for greasing
  • 4 tbsp The Groovy Food Company Dark Agave Syrup
  • 3 tbsp blackstrap molasses
  • 175g ground almonds
  • 50g The Groovy Food Company Coconut Flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground allspice
  • 1 1/2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 100g full-fat coconut milk
  • 3 medium eggs, separated
  • 1 tsp vanilla extract

For the caramel

  • 75g The Groovy Food Company Coconut sugar
  • 100g full-fat coconut milk
  • few drops vanilla extract
  1. Grease and line a 2lb loaf tin with baking parchment. Heat oven to 170C/150C fan/gas 2
  2. Tip the coconut oil, agave and molasses into a saucepan, set over a low heat and gently warm to melt, stirring. Set aside to cool a little. Meanwhile sift the almonds, coconut flour, bicarb, spices and pinch salt into a large bowl.
  3. Whisk the coconut milk, egg yolks and vanilla into the pan of cooled syrup, then pour the contents of the pan into the dry ingredients and stir well. In a clean bowl with clean beaters, whisk up the egg whites to peaks. Beat ⅓ of the egg whites into the cake mixture, then gently fold in the rest.
  4. Spoon into the prepared tin and bake for 45-50 mins, until a skewer inserted comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
  5. To make the caramel sauce measure the coconut sugar and 50ml water into a pan and heat until bubbling. Cook for 2-3 mins then add coconut milk and vanilaa. Turn down the heat and simmer for 15 mins stirring until thickened, being careful not to let it burn. Leave to cool and thicken a little more then drizzle over the cooled cake.
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