Healthy Gluten Free Ginger Cake (Vegan Option)
Get the recipe for this simple, healthy gluten free ginger cake. It's lower in sugar, contains no refined sugars and can be made suitable for the vegan diet too.
Ingredients
- 75 g Prunes - stoned and chopped
- 150 ml Milk - can be dairy or plant based
- 100 g Butter - or coconut oil
- 50 g Honey - I use the runny variety
- 50 g Blackstrap molasses
- 175 g Free From Fairy Plain gluten free flour
- 1 tbsp Ground ginger - (can increase to 2 tbsp if you like it spicy)
- 1 tsp Ground cinnamon
- 1 tsp Bicarbonate of soda
- 1 medium Egg - (or egg substitute listed above)
- 1 tbsp Fresh ginger - chopped (optional)
Instructions
- Switch your oven on to 170 degrees C, 150 degree fan, gas mark 3, 338 F
- Add the chopped prunes and milk to a blender and blend until a smooth paste forms
- Meanwhile melt the butter with the honey and molasses. Remove from the heat as soon as the butter has melted
- Add the butter, honey and molasses mixture to the blender along with all the other ingredients. Blend until smooth. Add the fresh, chopped ginger if you're using it and stir it through (don't blend it unless you want there to be no lumps)
- Line a 2lb (900g) loaf tin with baking paper
- Pour the batter into the prepared tin and smooth the top
- Bake for 45 - 50 minutes until firm to the touch
- Allow to cool in the tin for 5 minutes before placing on a wire rack to cool completely
- Once cold store in an air tight container for up to 5 days or slice and freeze it
Notes
Nutrition data for information only
Nutrition (Approx)
Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 266mg | Potassium: 229mg | Fiber: 2g | Sugar: 15g | Vitamin A: 446IU | Calcium: 48mg | Iron: 3mg