This Gluten-Free Vegan Ginger Cake is fragrant, warmly spiced and perfectly moist. It comes together in one bowl and is refined sugar free too. A great simple dessert or tea-time snack!
2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
2teaspoons(2teaspoons)mixed spice*** (or a mixture of nutmeg, cloves and cinnamon)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the almond milk to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and mixed spice.
Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
Leave to cool before slicing.
Keeps covered in the fridge for up to a few days.
Notes
*Freshly grated ginger can be quite strong, so if making this for children or for people who don't like ginger, you might want to use a little less. If you can't use freshly grated ginger, you can substitute around 1 tablespoon ground ginger instead - the flavour is better with freshly grated ginger though!**You can alternatively use almond flour.***You can omit the mixed spice if you prefer to stick with just the ginger flavour.