I have an amazing, foolproof recipe for ginger cake that has always been my go-to recipe…until cutting out gluten and refined sugar. It was full of sugar, treacle and syrup, and coated in more syrup. I have really missed it, so I had a go at making a ginger cake today that contained less refined sugars.
I used date syrup, which has a treacly taste and gives the sponge its darker colour. The sponge doesn’t rise very much, but has a perfect cakey texture.
Ingredients:
1 tin (400g) chickpeas, drained
1/2 cup cashew butter or other nut butter
1/3 cup date syrup
1 egg
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ginger
1 tsp mixed spice
Honey to glaze
Place all the ingredients into a blender or food processor and blend until a smooth batter is formed.
Pour into a lined and greased 8x8in cake tin.
Bake for 20-30 mins at 180°c.
While the cake is still warm, spread some honey on the top to glaze it and make it nice and sticky.
loved and free 