Deliciously moist and soft. I’ve always loved ginger and especially ginger cake so i had to give this a go, its super easy and quick! Oil free and no refined sugar!

Time: Approximately 1hr plus cooling

Ingredients – Cake mixture

175g Plain wholemeal flour
175g Buckwheat flour
2 Tbsp Ground ginger
2 Tbsp Ground cinnamon
1.5 Tsp Mixed spice
1 Tsp Bicarbonate soda
1 Tsp Baking powder
140g Date sugar
90ml-100ml molasses
200ml Soya milk
50ml Agarve nectar
50ml Maple syrup
50ml Date syrup
2 x Flax ‘eggs’ (1 tbsp flax seed, 3 tbsp water = 1 ‘egg’)
3 Tbsp Apple sauce

NOTE: The maple syrup, date syrup and agarve nectar are all interchangeable. For instance, you can use 150ml of just one of them if you like or what ever ratio of any you think.

Ingredients – Ginger pieces

80g Fresh ginger, peeled and sliced thinly (to peel, scrape away the skin with the back of a teaspoon.)
250ml Water
1 Tbsp date syrup/maple syrup or agarve nectar

Ingredients – Glaze

3 Tbsp Date syrup
1 Tsp Ground ginger
1 Tsp cornflour mix together with 1 tsp of the ginger water.

Method:

1 – Peel and slice the ginger and place in a saucepan with the water and put on a medium heat. Let the water heat up gradually, then reduce the heat a little to a simmer and let it bubble away gently for 25mins

2 – Pop the oven on to 100 degrees C

3 – Put the ground flax seed and water into a small bowl and set a side.

4 – Put all the dry ingredients in a large bowl and mix together until well combined.

5 – Put all the wet ingredients into another bowl or large jug and stir well until well combined. Add the flax ‘egg’ which should now be gooey

6 – Pour the wet mixture into the dry. Mix together until well combined. Make sure there are no dry bits left over anywhere in the mixture. Leave the mixture in the bowl and set aside.

7 – Once the ginger has been simmering for 25mins, remove from the heat, drain, but try and retain 1 tsp of the left over water for the glaze. Place the ginger in a glass bowl or oven proof dish. mix with the date syrup and pop in the oven for 15mins.

8 – After 15mins remove the ginger from the oven, then increase the heat of the oven to 180 degrees C

9 – Scrape the ginger into the bowl with the mixture and combine well. Pour the mixture on to a baking tray lined with baking parchment. Spread out with a spatula to make sure mixture is evenly spread. Tray needs to be about 30cm x 20cm approximately. Pop into the oven for 20mins.

10 – After 20mins, stick a knife in the middle and check it comes out clean. If it does, remove from the oven and place on a wire rack to cool.

11 – While the cake is cooling, make the glaze. Put 1 tsp of corn flour in a small bowl and mix with 1 tsp of the ginger water. Mix together with a teaspoon until you have a runny paste. Put the Date syrup and ground ginger into a small sauce pan, then add the corn flour paste. stir together over a low heat stirring constantly until the glaze starts bubbling. keep it bubbling and stirring for about 2-3mins, then remove from the heat.

12 – Once cooled, prick the cake evenly all over the top with a cocktail stick. Now spread the glaze on top with a spatula, evenly spreading it across every part of the surface.

13 – Cut in to squares and enjoy!!