Gingernut Cake
Cake, wonderful cake. It's not that healthy but every now and again, it's a must! If you like ginger nut biscuits, which, let's face it, you probably do, you're gonna LOVE this! A cup of tea is (obviously) essential when you have your first slice of this.
Serves
Ingredients
For the cake
<item-todo-done>180g plain flour<item-todo-done><item-todo-done>180g whole wheat flour (or more plain flour)<item-todo-done><item-todo-done>100g light brown sugar<item-todo-done><item-todo-done>200g white sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>½ tbsp ground ginger<item-todo-done><item-todo-done>4 tsp baking powder<item-todo-done><item-todo-done>140ml melted coconut oil<item-todo-done><item-todo-done>2 ripe bananas<item-todo-done><item-todo-done>250ml plant-based milk<item-todo-done><item-todo-done>6 ginger nut biscuits<item-todo-done>
For the icing
<item-todo-done>50g ginger nut biscuits<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>½ tbsp ground ginger<item-todo-done><item-todo-done>450g icing sugar<item-todo-done>
For decorating
<item-todo-done>6 ginger nut biscuits<item-todo-done><item-todo-done> Handful cacao nibs or chocolate chips (optional)<item-todo-done>
Before you start
Preheat oven to 180˚C, fan setting | 20cm cake tin greased & lined with baking paper | 2 mixing bowls
Prepare the dry and wet ingredients
- Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine
- In the second bowl, mash the banana
- Pour the melted coconut oil and plant based milk into the bowl
Finish the cake batter and bake
- Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine
- Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture
- Transfer the mixture into the cake tin, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean
Whilst the cake is baking, make the frosting
- Put the remaining ginger nut biscuits in a food processor and blitz them into a fine powder
- Add the dairy-free butter, dairy-free milk and maple syrup to the processor and blitz them until everything comes together
- Add the icing sugar and ground ginger to the processor and blitz into a thick frosting consistency
Assemble and serve
- Take the cake out of the oven, transfer them to a cooling rack and let them cool down to room temperature
- Cut the rounded top off one of the cakes and spread or pipe half the icing on top
- Put the second cake on top of the first and repeat the spreading stage until all the frosting has been used
- Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste along with a sprinkling of cacao nibs or chocolate chips, if you like
- Cut the cake into 8 slices and serve immediately with a cup of tea