Why Ginger Cake…
When it comes to having a sweet tooth I am definitely the one in line for that award in our house, often feeling the need for “something sweet” when I am sitting down and relaxing at night and I am also a big fan of ginger cake. We are not great fans of putting processed food into our bodies at all, all these trans fats and E numbers are far too scary, so I am always on the look for for things I can make myself. This also means I am also learning a great deal about food as I go.
I first made this cake for a get together we were attending, a vegetarian and a lactose intolerant almost always means nobody really knows how to cater for us. It also means we often are lead down the vegan path when it comes to food we can both eat. What I loved about making this cake was not only its taste but also its simplicity in terms for ingredients as well as easiness of making and cooking (and anything that does not leave me with too much washing up is a winner in my book too).
Ginger for your health
When it comes to herbs and spices ginger has much research in the direction of curative properties. It diaphoretic properties (meaning it encourages perspiration) mean it us often used in cold and flu infections to help the body quite literally “sweat it out”. Ginger is also great if you suffer with digestive issues (as an IBS sufferer and being lactose intolerant I definitely have my fair share of those) helping to sooth the digestive tract as well as help colic and dyspepsia. Gingerroot can also really help to ease nausea and is a firm favourite of pregnant mums to help ease their morning sickness. Ginger has potent anti-inflammatory compounds called gingerols which have helped people suffering with conditions such as arthritis, osteoarthritis and Rheumatoid arthritis feel some reductions in their pain levels.
There are so many different ways you can use ginger to benefit your health in your diet and if you have sweet tooth then keep reading, this vegan ginger cake recipe it just for you!
Vegan Ginger Cake Recipe
- 4.5oz of coconut oil, melted.
- 4.5oz of muscavado sugar.
- 7oz of golden syrup.
- 8oz of plain flour.
- 4 tsp of ginger.
- 1 tsp of baking soda.
- 1/4 of a pint of almond milk.
- 1 tbsp of vinegar.
- Pre-heat the oven to 180 degrees C.
- Mix together the oil, sugar and syrup.
- Then mix together the rest of the ingredients.
- Ensure the whole mixture is mixed together thoroughly.
- Bake for 1- 1.5 hours.
- Check after one hour and if not cooked cover with foil to prevent burning.
- Turn onto a wire cooling rack and leave to cool.
- Cut into squares and serve.
This cake tastes so rich in ginger and is absolutely perfect for a treat or a snack.
Not vegan? Try it with some custard, you won’t be disappointed!