Reprinted from The Blood Type Diet Website (

Swedish Soft Gingerbread Cake/Muffins
Contributed by: BalletomaneAdded: Dec 19, 2010 at 03:22 AM


Known as 'Mjuk Pepparkakor' in Swedish, this is a classic Christmas cake made with spices that are commonly used in the traditional Swedish gingerbread cookies (pepparkakor)--a soft variant from the crispy version and much less time consuming to make.

  • Butter or ghee (100g)
  • 2 eggs
  • 2 dl palm sugar
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons ground cloves
  • 1.5 teaspoons cinnamon [or use a BTD compliant substitute]
  • 1 teaspoon baking soda
  • 1.5 dl thick rice milk
  • 1 Tablespoon arrowroot flour
  • 3 dl of compliant flour, sifted (e.g. 1 dl of brown rice flour, 1 dl of quinoa flour, 1 dl amaranth flour
    1 dl = 10 ml = ~3.3 U.S. fluid oz/0.4 cup. If this conversion is too cumbersome, just use a similar measurement with the right proportions
How to make it:
  1. Melt the butter/ghee and let it cool.
  2. Prepare a baking pan/angel cake form or about a dozen medium muffin cups.
  3. Whip the eggs and palm sugar together.
  4. Add the spices (ginger, cloves and cinnamon), baking soda, arrowroot flour and pour in the rice milk.
  5. Add all the flour and the butter/ghee.
  6. Mix all ingredients together.
  7. Pour the batter into the baking pans or muffin cups.
  8. For a whole cake, bake at 175C (350F) for about 45 minutes.
  9. Don't overcook.
  10. Check with a toothpick.
  11. For muffins, bake at 200C (400F) for about 20 minutes.