• 125g (4.4 oz.) rye flour
  • 125g (4.4 oz.) T65 wheat flour
  • 11g (0.4 oz.) baking powder
  • 1 tbsp. baking soda
  • A few drops apple cider vinegar
  • 30cl (1 oz.) coconut milk
  • 3 tbsp. gingerbread spices blend
  • 1 zest orange
  • 1 zest lime
  • 50g (1.7 oz.) candied ginger + a few more grams for presentation
  • 50g (1.7 oz.) molasses
  • 125g (4.4 oz.) maple syrup
  • 1 pinch salt
  • Sunflower oil to grease the mold
  • Apple preserve as a side dish


  1. In a large mixing bowl, mix both rye and wheat flours, the baking powder, baking soda, salt, spices and zests.
  2. In a saucepan, heat and mix the coconut milk, molasses and maple syrup. When homogenous, remove from fire and add to the mixing bowl.
  3. Beat the mix with care. Add the candied ginger and vinegar. Stir again.
  4. Grease a cake mold with sunflower oil and pour in the batter.
  5. Bake for 45 minutes in hot oven (preheated to 180°C or 350°F).