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Ginger Cake Recipe

written by Danielle Minnebo

gluten-free Recipes eatwell

Try Danielle Minnebo's delicious, gluten-free Ginger Cake Recipe

Credit: Danielle Minnebo

This ginger cake is absolutely divine. The combination of fresh ginger, dried ginger and the crystallised ginger creates a very warming and spicy cake, perfect for all ginger fans. I’ve used a special combination of gluten-free flours: potato starch, buckwheat flour, brown-rice flour and almond meal. That creates a really light and fluffy cake that doesn’t taste or look gluten-free at all. You’ll be able to buy these flours at your local health food store or a bulk food store.

Makes: 10 slices 

Ingredients

Method

  • 3 eggs
  • 120mL almond milk
  • 100mL olive oil
  • 60mL maple syrup
  • 40g fresh ginger, finely grated

  • 85g potato starch
  • 125g buckwheat flour
  • 125g brown-rice flour
  • 150g blanched almond meal
  • 120g coconut palm sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 tsp ground ginger powder
  • 120g crystallised ginger, diced
  1. Preheat oven to 180°C. Grease and line bread tin.
  2. Add eggs, almond milk, olive oil, maple syrup and fresh grated ginger to bowl and beat until combined.
  3. Sift all dry ingredients into another bowl. Add diced crystallised ginger and mix together until combined.
  4. Make well in centre of dry ingredients and pour in egg mixture. Gently fold mixture together until combined. Pour mixture into lined bread tin and bake in oven for 1 hour. If top of cake darkens too quickly after 30 mins, cover with foil to prevent it from burning.




  

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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