Move over Banana Bread...This Ginger Loaf will change your life!
Since Melbourne has been placed on the toughest restrictions to date lockdown wise and I know we all have Banana Bread Fatigue, I thought I would share an aromatic Ginger loaf that is so moist and smells soo good the whole street will wish they could pop by for a slice. Enjoy!!
For full recipe and ingredient list visit:
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✨// ABOUT ME
Hi I'm Rui. I created this channel as a way to connect and inspire the everyday girl to believe that she has the magic to create her own happily ever after! Here you will find new positive lifestyle and family videos every week.
Banana Ginger Cake
Everyone needs a good Banana Ginger Cake recipe in their arsenal. And even better, when it’s healthy! This delicious specimen is super sweet and moist, but with less than half the sugar of a regular cake, and made with wholegrain flour too. Plus - get my Top 5 Tips for How to Bake Animal Free!
Watch the video above and get the full recipe and blog post here:
x Buffy
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INGREDIENTS
DRY
2 c wholemeal spelt flour
1/2 c coconut sugar
3 tbsp ground flaxseeds
3 tsp baking powder
1/4 tsp sea salt
WET
4 bananas over ripe
1/2 c plant based milk (oat, rice, almond or soy)
1/2 c water
1 tbsp apple cider vinegar
1 tsp vanilla extract
5 drops ginger essential oil (1 1/2 tsp of ginger powder or 2 tsp grated fresh ginger)
ICING
3/4 c cashews soaked for 1 hour
3 tbsp plant based milk (oat, rice, almond or soy)
1 tbsp liquid sweetener (coco nectar or brown rice syrup)
1/4 tsp vanilla extract
3 tbsp coconut oil melted
12 drops ginger essential oil
pinch of sea salt
TOPPING
chopped hazelnuts and shredded coconut
INSTRUCTIONS
1. Preheat oven to 180°C (356 °F) fan bake, and grease the sides and base of a small 19 cm (8 inch) cake tin with coconut oil.
2. Sift dry ingredients and put aside. Put wet ingredients into a blender/ food processor/ stand mix and blend until smooth. Slowly pour the dry mix into the wet ingredients and and gently fold until just combined.
3. Bake for 50 minutes until the top springs back when touched and a skewer in the centre is dry. Test it at 40 minutes, then pop back for the extra 5-10 if needed. Remove, leave to cool for 10 minutes, then remove from tin and transfer to a rack to cool completely.
4. For the icing, put all ingredients into a blender/food processor and blend until super smooth and creamy (stopping to scrape down in between blends as needed). Once the cake has cooled spread icing on top. Sprinkle with chopped hazelnuts and coconut and serve!
RECIPE NOTES
- Make it gluten-free: 3/4c buckwheat flour, 3/4c brown rice flour, 1/2c ground almonds + ½ tsp guar gum
- I've made this recipe so it's not overly too sweet. If you prefer you can add more coconut sugar to make the cake sweeter.
- This cake lasts well in the fridge for up to a week.
- All ovens are different, so test your cake after 40 minutes with a dry skewer to see if it is relatively dry to touch. You don’t want it bone dry, as the cake will continue cooking after removed, and plus you want to keep some of the moisture in there. Test, as you go, is best!
For more nutritional tips on this recipe, and general foodie musings, check out my full blog post here:
How to make Gingerbread Cake
Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream. This easy gingerbread recipe could be my favorite holiday cake recipe ever!
Find the full recipe at:
Ingredients
For the Gingerbread Cake
1/2 cup granulated sugar
1/2 cup butter
1 large egg , beaten
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup very hot water
banana for topping
fresh whipped cream , for topping
For the Vanilla Cream Sauce:
1 cup granulated sugar
1/2 cup butter (1 stick)
1 cup heavy whipping cream
2 teaspoons vanilla extract
Find the full recipe at: