Ingredients:

• 1 can (400 g) of Pudliszki tomatoes
  
• 2 cups whole wheat flour
  
• 3/4 cup sugar (brown or xylitol can be used)
• 1/2 cup vegetable oil
  
• 2 tbsp linseed + 6 tbsp warm water (egg substitute)
• 2 tbsp cocoa
  
• 1 teaspoon cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/4 teaspoon nutmeg
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon vanilla extract
  
• 50 g chopped walnuts (optional)
• 50 g dark chocolate (without milk), chopped (optional)

Preparation:

1. Prepare the tomatoes: Blend the canned tomatoes to a smooth puree. If you prefer a more velvety batter, you can rub them through a sieve.
2. Egg substitute: In a small bowl, mix flaxseed with warm water and set aside for 5-10 minutes until a gel-like paste forms.
3. Wet ingredients: In a large bowl, combine tomato puree, oil, sugar, flaxseed mixture and vanilla extract. Mix until smooth.
4. Dry ingredients: In a separate bowl, sift the flour, cocoa, spices, baking soda, baking powder and salt.
5. Combine ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spoon or spatula until you have a smooth batter. Finally, stir in the nuts and chocolate, if using.
6. Baking: Transfer the dough to a fruitcake tin lined with baking paper. Bake in a preheated oven at 180°C for 50-55 minutes. Check with a stick - if it comes out dry, the gingerbread is ready.
7. Cooling: After baking, leave the gingerbread in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Toppings (optional): You can top the gingerbread with dark chocolate or sprinkle with icing sugar.