Ginger Cake Recipe
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.
Contains: Coconut and eggs
Free of: Sesame, dairy, fish, shellfish, peanuts, wheat, and soy
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
Preheat your oven to 350 degrees Fahrenheit.
In a medium or large mixing bowl, combine the dry ingredients (cassava flour, sugar, baking powder, ginger, cinnamon, and salt).
Add the wet ingredients (coconut milk, vanilla extract, olive oil, apple cider vinegar, and eggs) to the mix and gently fold them in.
Prepare a cake pan (I used a round metal cake pan with a 9” diameter) by greasing the sides and bottom.
Once your oven has reached 350 F, pour your batter into the pan and place it in the oven.
Set a timer for 18 minutes and allow your cake to bake.
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.
Once the cake has cooled, cut it into eight slices.
Serve your cake plain or with sides or toppings of your choice. Enjoy!