Little Jasmine will be 1 year old on Wednesday, so with this in mind my thoughts are turning to cake. I havent decided what kind of cake to cook yet, bearing in mind lil J has never tasted cake. (Cake is for mummies.) I think I'll cook her a carrot cake, but haven't decided for sure yet, as double choc chip is the other option I am considering. Whenever my thoughts turn to cake, I think of my favourite. Ginger Cake. (In particular my own recipe for Vegan Ginger Cake). I bake it when the number of people offering me cake/biscuits etc that are non vegan has hit critical mass, just to remind myself that I can eat cake too, I just prefer to eat cruelty free, additive free cake that is flavour-some instead of contains "flavourings"! We have friends and family coming to visit on her birthday, before her birthday and after her birthday, so I think I might bake a ginger cake too! I thought I'd share my recipe with you. By the way the photo of the Ginger cake is not my ginger cake, its just some generic ginger cake photo that I found, but mine does look a bit like this. I love ginger, its a great tonic for digestion, the urinary system, soothing for period pain, anti-inflammatory, can ease chills and sore throats, nausea and is often recommended for morning sickness and can be useful with migraine and arthritic conditions when eaten in foods, as a tea or applied as a blended oil, so indulge in some cake in the knowledge that as well as being yummy, it may be doing you some good too! ;0)
Melanie's Vegan Ginger Cake
Soya Milk 4fl oz / 4 Tablespoons
Golden Syrup 2fl oz / 2 Tablespoons
Black Molasses Treacle 2fl oz / 2 Tablespoons
Oil (any of your choice) 2fl oz / 2 Tablespoons
Self Raising Flour 6 oz / 6 Tablespoons
Raw Cane Sugar 2 oz / 2 Tablespoons
Fine Chopped Fresh Root Ginger 1 oz / 1 Tablespoon finely chopped
Ground Ginger 1 teaspoon
Spices (vary according to taste from a combination of ginger, cinnamon, clove, nutmeg, allspice (pimento), coriander and cardamom)
Salt 1 pinch
- Cook in preheated oven at 190C, 380F or Gas mark 6 fpr 25-30mins
- Sift flour, spices and salt into a bowl
- In a mixing bowl place all wet ingredients and sugar
- Sieve dry ingredients into the wet ingredients (double sifting is important)
- Fold dry ingredients into mixture lightly. Be careful not to overmix
- Fold in chopped ginger and any additional ingredients. (eg chopped walnuts)
5 comments:
Oh sounds lovely, i love love ginger cakes (and anything ginger)
Yes me too! It's one of natures wonders. I drink ginger tea most days for its tonic and soothing effects.(For total indulgence I love Green & Blacks organic dark chocolate with peices of crystalised ginger. Mmmmmmm
I love ginger,thanks for sharing the recipe.I will try it out.
You're welcome Isil ;0)
hi melanie... i love ginger and this recipe sounds delicious. i grow about 1,00o lbs of ginger a year for my restaurant and for my family to enjoy.... get a hold of japanese yellow ginger if you can... not many people grow it, but it's far superior to the chinese ginger you are probably using. chinese ginger is the kind of ginger most growers plant in hawaii and its what is generally eaten in the usa, because the yield is much higher than the japanese variety, but once you taste the japanese yellow ginger, you will never go back.
if you are ever in hawaii, comeby for our ginger vanilla gelato and our ginger lemonade at lotus cafe in kona on the big island. aloha, howie
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