Healthy Vegan Ginger Cake with Lemon Icing
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Healthy Vegan Ginger Cake

This healthy Vegan Ginger Cake is gluten free and filled with aromatic spices. Soft and moist, with a cashew lemon icing. Fills a 7½ inch cake tin.
Course Dessert
Cuisine Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 427kcal
Author Naturopath Lauren Glucina

Ingredients

VEGAN GINGER CAKE:

  • 1 cup buckwheat flour
  • 1 cup almond meal
  • 2 tablespoons psyllium husks
  • cups coconut milk full fat
  • teaspoons gluten free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse sea salt
  • 1/3 cup coconut oil melted
  • 1/3 cup blackstrap molasses
  • ½ cup 100g Medjool dates, softened in boiling water for five minutes
  • ¼ cup + 2 tablespoons rice malt syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons + 2 teaspoons ginger powder
  • 2 teaspoons cinnamon powder
  • ½ teaspoon clove powder

LEMON ICING:

  • ½ cup cashews soaked in water for a couple of hours
  • ¼ cup coconut oil melted
  • ¼ cup nut milk
  • 2 tablespoons 100% pure maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of coarse sea salt
  • 2 tablespoons lemon juice
  • Zest of 1-2 lemons
  • 4 drops doTERRA lemon essential oil optional but yum
  • 2 teaspoons organic soy lecithin

Instructions

VEGAN GINGER CAKE:

  • Pre-heat oven at 180˙C (360˙F) and lightly coat a 7½ inch spring-form cake tin with oil and a dusting of cacao powder.
  • Blend the buckwheat flour, almond meal, baking powder, baking soda, salt and all spices in a food processor to combine.
  • In a blender, whiz the psyllium husks with the coconut milk for 10 seconds, then pour into the food processor.
  • Add the rest of the liquid ingredients (molasses, rice malt syrup, vanilla, coconut oil) and the drained and pitted dates. Blend till the mixture is a smooth batter.
  • Pour contents into cake tin and bake (force fan) for 40 minutes.
  • Remove from oven and let cool in the tin for 10 minutes, then take cake out and let cool completely on a wire rack.

LEMON ICING:

  • Drain the cashews and blend with the coconut oil, nut milk, vanilla, maple syrup, salt, lemon juice and lemon essential oil if using.
  • Add the soy lecithin and blend once more – the mixture will thicken.
  • Transfer icing to a bowl and fold through the lemon zest.
  • Set in the freezer for an hour then spread liberally over cake just before serving.
  • Decorate with fresh petals, mint, pomegranate, blackberries.
  • Store cake in an airtight container.
  • You can keep left over icing in the fridge.

Notes

  • Use fresh spices for the most flavoursome result.
  • Let the cake cool entirely before icing.
  • Ice the cake just before serving so it doesn't discolour.
  • Store in an airtight container.
  • Nutrition panel is an estimate only.

Nutrition

Calories: 427kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Sodium: 217mg | Fiber: 5g | Sugar: 15g | Vitamin C: 1.7mg | Calcium: 170mg | Iron: 5.2mg