A deliciously warming ginger cake, perfect for any occasion. Free from any grains, gluten, dairy or refined sugars.
Ingredients
300g Ground Almonds (3 cups)
4 tsp Ground Ginger
100g Coconut Sugar (1/2 cup)
1 tsp baking powder
Pinch of Salt
1 TBSP Honey
4 Eggs, Large (whisked)
3 TBSP Coconut Oil
1 can Coconut Milk, full fat (make sure it has been in the fridge for at least 12 hours prior to using)
1 tsp Ground Ginger
1 TBSP Honey
1 inch cube fresh ginger, grated (optional)
Instructions
Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 8" round cake tin
Place all dry ingredients in to a large mixing bowl and fully combine
Make a well
Melt coconut oil and set aside
In to a separate bowl hand whisk the eggs for 1 minute until light and fluffy with lots of air / bubbles
Pour egg mix in to the well of the dry mix and carefully fold in until fully combined
Pour in coconut oil and combine in to the mixture so that a thick batter is formed
Add in 1 TBSP honey and mix in well
In to a greased cake tin spoon in cake mixture evenly and then bake for 20 mins at 180°c then reduce to 120°c (250°f / Gas Mark ½) for a further 20 mins until cooked through when a knife will come out clean.
Allow cake to cool and then either cut in half or leave whole
For frosting:
In to a large bowl scoop out coconut cream from the tin of coconut milk and place in to large mixing bowl
On high speed whisk for 1-2 minutes until light and fluffy
Add in fresh ginger, ground ginger and honey and continue to whisk until fully combined
Using a spatula or piping bag, decorate cake as desired
Store cake in air tight container in fridge for up to 4 days
Notes
Place a tin of coconut milk in the fridge at least 12 hours prior to making the frosting. Do not shake. Open from the top and scoop out the cream (it should be thick). One can should make enough cream to frost the whole cake.
Recipe by at https://thelowcarbkitchen.co.uk/ginger-cake-with-ginger-cream-dairy-free-gluten-free-grain-free/