Friday, December 20, 2013

Spiced Ginger Snacking Cake

vegan spiced ginger snacking cake using spelt and almond meal

Spiced Ginger Snacking Cakes
Loving these spiced ginger cakes, they’re not too sweet but have a lot of flavor from the use of warm spices. Tie the cakes with ribbon and name - tag and they make whimsy little gifts. The cake is great on it’s own or spread with apple or date butter.

2 mini loaf pans – about 3.5 x 5 ¾ inch - 350 @ 42 minutes
OR 1  5-6 cup size bundt pan bake for 45 minutes 

Updated 10.5.2015

1 ½ cup spelt flour
1 cup almond meal
½ tsp sea salt
½ tsp baking soda
1 tsp baking powder –
1/3 cup sugar unrefined brown sugar  - made to powder using spice grinder
1 ½ tsp ground cinnamon
1 ½ tsp ground nutmeg
1 ½ tsp ground allspice
3 tsp ground ginger - 
1 cup unsweetened coconut milk - SO Delicious original flavor or almond milk
2 tsp apple cider vinegar
1/2 cup mashed ripe banana
1 ½ tsp pure vanilla
1/3 cup +1tbsp coconut oil melted or cold pressed olive oil
3 tbsp pure maple syrup

1. Lightly oil and flour two mini loaf pans, preheat the oven to 350 rack in the middle

2. Combine the coconut milk and vinegar in medium bowl set aside – will get lumpy and that’s ok. Or you can use almond milk – won’t get lumpy

3. Combine the ground flax and water and set aside

4. In a large bowl, sift with a whisk the spelt flour, almond meal, sea salt, baking soda, baking powder, sugar, cinnamon, nutmeg, allspice, and ginger, whisk again once in the bowl.

5. Add the flax mixture to the milk along with the vanilla extract and maple syrup, mix very well, then add the melted coconut oil, mix very well again and add this to the dry ingredients mixing with whisk until just combined, pour the batter evenly into the prepared mini loaf pans and bake for 30-32 minutes until toothpick comes out clean. Cool in the pans on wire rack for 20-30 minutes. Release from pans and continue to cool on rack

Note: if you remove the cake from pans while hot the cake may fall apart. Allow to rest until cool.

Recipe and gift idea adapted from the gorgeous blog Roost – original recipe contains eggs, honey and ghee

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