Tuesday, November 27, 2012

Ginger Cake with Cranberry Rose Cream Frosting (gluten-free, dairy-free, egg-free, soy-free)

Happy Blogiversary to Sweet Roots!

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.

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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.

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11 comments:

  1. Happy anniversary! Cranberries give off the most amazing color, don't they?

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  2. This looks absolutely beautiful. I love how the frosting just drapes over all those layers... those many moist layers. Mmmm! Even though I'm not a fan of ginger (sorry!), I still want to grab a slice out of my computer screen :)

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  3. I have been following your blog for a while. love it. This cake just really "takes the cake" though. Stunning. Can't wait to make!!

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  4. This looks like a beautiful cake, perfect for impressing over the holidays :) Does the wetness of the frosting make the cake soggy? Does it store well?

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    1. Hi Elle,
      If stored in the fridge, the frosting becomes a very thick cream. I had this for breakfast the last three days and the cake was not at all soggy. I wouldn't store it longer than four or five days however. By that time cakes can start to dry out.
      Hope that helps!
      Mary

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  5. Wow! I'm stunned - this cake is so beautiful and sounds so great.
    You have a gift my dear ;))
    xo
    Ella

    ps. there's a Potluck Party happening right now : FALL into WINTER : http://www.lifeologia.com/potluck-party-fall-into-winter-recipes/ Hope you can make it ;)

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  6. How do you make "Homemade Rose Water"?

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    1. We have a post all about it! http://sweetroots.blogspot.com/2012/07/how-to-make-your-own-rosewater-diy.html

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  7. You mention it is dairy free - but there is milk in the recipe? Help. Thanks

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    Replies
    1. I apologize. When I say milk, I meant a non-dairy milk such as soy, almond or coconut. I don't suggest rice milk in this. Thanks for pointing that out.

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