A simple cake full of sweet and spicy flavours that is perfect to accompany a hot pumpkin spiced coffee or chai tea. Baking this fills the house with warm autumnal scents, a great way to warm your home on a blustery day.
You can buy ginger syrup in a lot of grocery stores. Some places even sell ginger preserved in syrup which is delicious. Preserved ginger can be used instead of fresh in this recipe, giving a more intense flavour.
If sprouted wheat flour isn’t readily available to you, it can be substituted with plain or whole wheat flour.
1 cup/ 110g plain flour
1 cup/ 110g sprouted wheat flour
1 tsp cinnamon
2 tsp ginger
1 tsp baking powder
1/2 cup/100g coconut oil
1/3 cup/50g coconut palm sugar
6 tbsp/ 75g agave
3 tbsp/ 40g ginger syrup
3 tbsp/ 40g maple syrup
Thumb sized piece of fresh ginger, cut finely.
2 tbsp of flax + 4 tbsp water
2/3 cup/ 125ml almond milk
Line a square baking tin with parchment paper and preheat the oven to 300f/150c.
Mix together the flours, dried spices and baking powder and put to one side.
Melt together coconut oil, sugars and fresh ginger and leave to cool.
Then put the cooled mixture in the bowl with the flours and add the milk and flax mix. Beat until light and fluffy.
Spread the mixture evenly in the square tin and bake for 1 hour and 15mins or until it bounces back when lightly pressed.
Leave to cool in the tin for 10 mins then transfer to a cooling rack.
Once the cake is cooled mix icing sugar and ginger syrup together until it becomes a thick but pourable consistency and drizzle on top. If you have a sweet tooth like me you may want to be more generous when drizzling the icing.
For my friends who live in high altitude, reduce the plain flour by 1 tbsp and the agave by 2 tbsp. Change the amount of baking powder to 1/2 tsp and increase the amount of milk by 2 tbsp.
Bake at 325c/160c for 1 hour.