Gingernut Cake
- Simple
- 0:45 m
- 18 ingredients
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: 8
Ingredients
For the cake
- 180g plain flour
- 180g whole wheat flour (or more plain flour)
- 100g light brown sugar
- 200g white sugar
- 1 tsp salt
- ½ tbsp ground ginger
- 4 tsp baking powder
- 140ml melted coconut oil
- 2 ripe bananas
- 250ml plant-based milk
- 6 ginger nut biscuits
For the icing
- 50g ginger nut biscuits
- 60g plant-based butter
- 2 tbsp plant-based milk
- 1 tbsp maple syrup
- ½ tbsp ground ginger
- 450g icing sugar
For decorating
- 6 ginger nut biscuits
- Handful cacao nibs or chocolate chips (optional)
Before you start
Preheat oven to 180˚C, fan setting | 20cm cake tin greased & lined with baking paper | 2 mixing bowls
Step 1
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
Ingredients
- 180g plain flour
- 180g whole wheat flour (or more plain flour)
- 100g light brown sugar
- 200g white sugar
- 1 tsp salt
- ½ tbsp ground ginger
- 4 tsp baking powder
- 140ml melted coconut oil
- 2 ripe bananas
- 250ml plant-based milk
Step 2
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
Ingredients
- 6 ginger nut biscuits
Step 3
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
Ingredients
- 50g ginger nut biscuits
- 60g plant-based butter
- 2 tbsp plant-based milk
- 1 tbsp maple syrup
- ½ tbsp ground ginger
- 450g icing sugar
Step 4
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
Ingredients
- 6 ginger nut biscuits
- Handful cacao nibs or chocolate chips (optional)