Healthy Vegan Ginger Cake

• Vegetarian

• Produce

  • 2 2/3 tbsp Ginger, powder
  • 1 Lemons, zest of
  • 1/2 cup Medjool dates
  • 2 tsp Soy lecithin, organic

• Canned Goods

  • 1 1/2 cups Coconut milk, full-fat

• Condiments

  • 2 tbsp 100% pure maple syrup, pure
  • 1/3 cup Blackstrap molasses
  • 2 tbsp Lemon juice
  • 3/8 cup Rice malt syrup

• Baking & Spices

  • 1 cup Almond meal
  • 1 1/2 tsp Baking powder, gluten free
  • 1/2 tsp Baking soda
  • 1 cup Buckwheat flour
  • 2 tsp Cinnamon, powder
  • 1/2 tsp Clove powder
  • 2 tbsp Psyllium husks
  • 1/2 tsp Sea salt, coarse
  • 1 Pinch Sea salt, coarse
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Dairy

  • 1/4 cup Nut milk

Found on ascensionkitchen.com

Description

Ingredients

• 1 cup buckwheat flour
• 1 cup almond meal
• 2 tablespoons psyllium husks
• 1½ cups coconut milk (full fat)
• 1½ teaspoons gluten free baking powder
• ½ teaspoon baking soda
• ½ teaspoon coarse sea salt
• ⅓ cup coconut oil, melted
• ⅓ cup blackstrap molasses
• ½ cup (100g) Medjool dates, softened in boiling water for five minutes
• ¼ cup + 2 tablespoons rice malt syrup
• 1 tablespoon vanilla extract
• 2 tablespoons + 2 teaspoons ginger powder
• 2 teaspoons cinnamon powder
• ½ teaspoon clove powder
• ½ cup cashews, soaked in water for a couple of hours
• ¼ cup coconut oil, melted
• ¼ cup nut milk
• 2 tablespoons 100% pure maple syrup
• 2 teaspoons vanilla extract
• Pinch of coarse sea salt
• 2 tablespoons lemon juice
• Zest of 1-2 lemons
• 2 teaspoons organic soy lecithin

Directions

• Pre-heat oven at 180˙C (360˙F) and lightly coat a 7½ inch spring-form cake tin with oil and a dusting of cacao powder.
• Blend the buckwheat flour, almond meal, baking powder, baking soda, salt and all spices in a food processor to combine.
• In a blender, whiz the psyllium husks with the coconut milk for 10 seconds, then pour into the food processor.
• Add the rest of the liquid ingredients (molasses, rice malt syrup, vanilla, coconut oil) and the drained and pitted dates. Blend till the mixture is a smooth batter.
• Pour contents into cake tin and bake (force fan) for 40 minutes.
• Remove from oven and let cool in the tin for 10 minutes, then take cake out and let cool completely on a wire rack.
• Drain the cashews and blend with the coconut oil, nut milk, vanilla, maple syrup, salt and lemon juice.
• Add the soy lecithin and blend once more – the mixture will thicken.
• Transfer icing to a bowl and fold through the lemon zest.
• Set in the freezer for an hour then spread liberally over cake just before serving.
• Decorate with fresh petals, mint, pomegranate, blackberries.
• Store cake in an airtight container.
• You can keep left over icing in the fridge.