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Healthy Vegan Ginger Cake with Lemon Icing

Healthy Vegan Ginger Cake

Naturopath Lauren Glucina
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.
4.86 from 7 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Vegan, Vegetarian
Servings 10
Calories 427 kcal

Ingredients
  

VEGAN GINGER CAKE:

  • 1 cup buckwheat flour
  • 1 cup almond meal
  • 2 tablespoons psyllium husks
  • 1½ cups coconut milk full fat
  • 1½ 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
  • 1 rounded tablespoon 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: 427kcalCarbohydrates: 36gProtein: 6gFat: 30gSodium: 217mgFiber: 5gSugar: 15gVitamin C: 1.7mgCalcium: 170mgIron: 5.2mg
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