Total time: 35 minutes
Yield: 8 servings
Ginger or spice cakes are delicious desserts that I have loved for years. I remember when I was younger my favorite type of cake was always from a certain spice cake mix. Unfortunately, due to my allergies, I stopped being able to eat that mix. Fortunately, I created this new ginger spice cake recipe as an alternative that I can enjoy! To ensure you get the most out of this recipe, you can change the number of seasonings to your taste.
Allergy Information
Contains: Coconut and eggs
Free of: Sesame, dairy, fish, shellfish, peanuts, wheat, and soy
Ingredients
1 cup and 2 tbsp. cassava flour
⅓ cup granulated sugar
1 1/4 tsp. baking powder
2 1/2 tsp. ginger
1 1/3 tbsp. cinnamon
1 pinch of salt
½ cup and 1 tbsp. coconut milk
1 tbsp. vanilla extract
3 tbsp. olive oil
1 1/2 tsp. apple cider vinegar
3 eggs
Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
In a medium or large mixing bowl, combine the dry ingredients (cassava flour, sugar, baking powder, ginger, cinnamon, and salt).
Step 3
Add the wet ingredients (coconut milk, vanilla extract, olive oil, apple cider vinegar, and eggs) to the mix and gently fold them in.
Step 4
Prepare a cake pan (I used a round metal cake pan with a 9” diameter) by greasing the sides and bottom.
Step 5
Once your oven has reached 350 F, pour your batter into the pan and place it in the oven.
Step 6
Set a timer for 18 minutes and allow your cake to bake.
Step 7
Once the timer has gone off, check if the cake is done. You will know the cake is done if a toothpick stuck in the center comes out clean.
Step 8
Once the cake has cooled, cut it into eight slices.
Step 9
Serve your cake plain or with sides or toppings of your choice. Enjoy!