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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.

Allergy Information

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

  • 3 eggs


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!


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