A year ago, my first recipe incorporated one of my favorite roots: ginger. A Sweet Root indeed! In honor of my one year blogiversary, I wanted to make another sweet ginger recipe... which leads me to this beauty.
This delicous thin and golden battered cake is laced with flavorful spicy bites of crystallized ginger.
Topped with this pink and creamy frosting.
Gluten-free, dairy-free, egg-free, soy-free, and vegan optional (just use maple syrup or agave instead of honey)! It uses primarily sorghum flour as the base, mixed with flaxseeds and a little almond flour. The cake is wonderfully moist and the bites of ginger warms those tastebuds!
This recipe makes only two layers. Double to make four. The icing recipe is plenty for one batch though.
Ginger Cake Recipe
3 Tb flaxseeds
1 cup sorghum flour
1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp powdered ginger
1/3 cup honey
1/2 cup crystallized ginger, diced
1 cup non-dairy milk (such as soy, almond, or coconut)
1/2 cup applesauce
2 tsp vanilla
2 Tb oil
1. Preheat oven to 375.
2.Grind flaxseeds in coffee grinder.
3. Combine dry ingredients
4. Combine wet ingredients. Then combine wet into dry. Fold crystallized ginger into the batter.
5. Divide batter between two 9" round cake pans.
6. Bake for twenty minutes, alternating the cakes between racks.
Cranberry Rose Cream Frosting
1 tablespoon homemade rose water
1 can coconut milk (full-fat, heavy ceam)
3/4 cup cashews
2 cups Washed Cranberries
1/4 cup honey
1. Blend all ingredients in the blender. Put in freezer for twenty minutes, stirring two or three times to make sure it cools evenly. Or stick in the fridge overnight to thicken.
To make the cake, layer ginger cake and a fat dollop of cranberry frosting. Then scoop the rest of the frosting out on to the cake. Spread it around or let it sit naturallly.
Now I will let you enjoy! Please do go enjoy some Sweet Root recipes. And again a big thanks to all my readers! This blogiversary just wouldn't be the same without you!
Indulge sweetly, my friends.