Ginger cake

Ginger cake

This is a veganized version of a very old ginger cake recipe. It is easy to whip together and it is packed with warm spices. I doubled the ginger in my version and have also improved the nutritional value by significantly reducing the fat and swapping all-purpose flour for sprouted spelt. Serve it with some coconut whip cream or plant-based yogurt sweetened with a little ginger infused maple syrup.

Yields: 12 servings

Ingredients

½ cup cane sugar

½ cup apple sauce

2 tablespoons coconut oil - melted

1 ½ teaspoons baking soda

1 teaspoon cinnamon

1 tablespoon ginger

½ teaspoon cloves

½ teaspoon salt

2 flax eggs (2 tablespoons ground flax and 6 tablespoons water)

1 cup fancy molasses

2 ½ cups sprouted spelt flour

1 cup of hot water

Steps

Preheat oven to 350 F. Grease and lightly flour pan. I used a tube pan.

Make flax eggs in a small dish. Let it sit until it becomes gelatinous.

In a mixing bowl, combine melted coconut oil, sugar, apple sauce and molasses. Add the flax eggs when they are ready. Mix well.

In another bowl combine all the dry ingredients. Add the dry ingredients and the hot water to the wet ingredients alternately. I use a whisk to make sure all the flour is incorporated.

Pour into the pan. Bake for 40 to 45 minutes. Test with a skewer to make sure the middle is cooked. Poke the cake, if it comes out clean it is ready.

Let it cool a bit before removing it from the pan. Serve it with coconut whipped cream or maple syrup sweetened plant-based yogurt.

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Ginger cake served with cashew yogurt with ginger infused maple syrup