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
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Servings
Makes: 10 slices
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- Preheat oven to 180°C. Grease and line bread tin.
- Add eggs, almond milk, olive oil, maple syrup and fresh grated ginger to bowl and beat until combined.
- Sift all dry ingredients into another bowl. Add diced crystallised ginger and mix together until combined.
- 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.
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