Festive Vegan Ginger Cake

Festive Vegan Ginger Cake

by The Cook and Him December 07, 2018

This deliciously moist and light vegan ginger cake from The Cook & Him is made with our fava bean flour and is naturally gluten-free. Full of Christmas spices it's a perfect festive treat.

prep: 15 mins / cook: 45-50 mins / inactive: 0 mins / total: 60 mins / quantity: 16 squares

Ingredients

  • 1/4 cup (40g) coconut oil
  • 2 tblsp ground flax seeds
  • 1 + 3/4 cups (250g) fava bean flour
  • 1 tblsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 cup (45g) crystalised ginger
  • 2 ripe bananas – the spottier the better!
  • 1/2 cup (90g) coconut sugar
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1/4 cup (45g) black treacle
For the decoration
  • 3 tblsp icing sugar
  • 2-3 tsp cold water
  • 1/4 cup (45g) crystalised ginger

Method

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and line a 7 x 9 inch ( 18 x 23 cm) baking tin with parchment paper, covering the base and sides
  2. Melt the coconut oil in a small saucepan or in the microwave and set aside to cool
  3. In a small bowl or mug mix the ground flax seeds with 1/3 cup (80ml) cold water and set that to one side too
  4. In a large bowl put the flour, ginger, nutmeg, baking powder and baking soda
  5. If your crystalised ginger is in largeish chunks, cut into smaller pieces and add that to the large bowl
  6. Peel the bananas and break into chunks into a smaller bowl. Mash with a fork or potato masher - you want them to be well mashed to a puree
  7. Add the coconut sugar, almond milk, cider vinegar, treacle, flax seed mixture and melted oil and whisk together very well
  8. Pour this into the large bowl of dry ingredients and mix everything together with a rubber spatula, scraping up from the bottom of the bowl, making sure no pockets of flour remain
  9. Pour into your baking tin and cook for 45-50 minutes until a toothpick inserted in the center comes out clean
  10. Leave to cool in the tin for 10-15 minutes then carefully lift out onto a cooling rack
  11. Once the cake is completely cooled mix together the icing sugar and water to a runny paste. If it's too thin add a little more icing sugar, too thick add a little more water. When adding, less is definitely more, just add tiny increments at a time to get the right consistency. You want a paste that will drizzle but not one so liquid it doesn't hold its shape and just pools on the top of your cake!
  12. When you're happy with the icing simply use a teaspoon and drizzle/flick/splatter all over the top of the cake. Then sprinkle the pieces of crystalised ginger to top
  13. Leave the icing to set for a few minutes before slicing the cake into 16 squares (or less squares if you want larger portions for dessert!)
  14. Store in an airtight container



The Cook and Him
The Cook and Him

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Quinoa Cakes with Chimichurri Yoghurt
Quinoa Cakes with Chimichurri Yoghurt

by Melissa Hemsley February 08, 2020

"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley

Read More

Rye & YQ Bread with Camelina
Rye & YQ Bread with Camelina

by The Cook and Him December 10, 2019

This quick and easy recipe for rye bread - no kneeding required! - from The Cook and Him uses a blend of Wholegrain YQ and Rye Flours with the addition of nutty Camelina Seeds. Just measure, stir, roll, and bake!

Read More

Hummus & Roast Vegetable Pie
Hummus & Roast Vegetable Pie

by The Cook and Him November 26, 2019

The Cook & Him's combination of hummus (or ful nabed!) with roasted vegetables gives this delectable pie a rich creaminess, while camelina seeds provide a nutty crunch.

Read More