VEGAN STICKY GINGER CAKE

When I lived in London, I did the weekend shopping on Friday mornings at one of the most famous food markets in the city. I knew I would score negative points that day if I didn't come home with a thick slice of sticky ginger cake from our favorite stall. Mr. X was addicted to it, and so was I secretly. But such a sticky specimen consisted of a pretty hefty portion of sugar, because the Brits know how to handle that. I dove into the kitchen and made my own recipe. Healthy and almost just as tasty. From now on, the cake came out of the oven warm on Friday evenings instead of from the market. And with a dab of salted butter, it tastes even better.

Vegan plakkerige gembercake

1 ‘flaxseed egg’ (1 tbsp ground flaxseed mixed with 3 tablespoons warm water)

7 tbsp coconut oil at room temperature

6 tbsp coconut blossom sugar

10 tbsp molasses (a thick unrefined sweet syrup full of calcium, magnesium, manganese, potassium, iron, and vitamin B6)

1 tbsp freshly grated ginger

130 grams rice flour

1.5 tsp baking powder

1.5 tsp xanthan gum

0.5 tbsp cinnamon

1 tsp ground cloves

1 tsp ginger powder

pinch of salt

125 ml almond milk

1. Preheat the oven to 180 degrees.

2. Mix the flaxseed with the warm water and set it aside for at least ten minutes.

3. Take a large bowl and mix the coconut oil with the sugar. Whisk the ingredients until you get a creamy mass.

4. Add the molasses, the flaxseed mixture, and the ginger.

5. Take a separate bowl and mix all the ingredients in it.

6. Add the wet ingredients along with the almond milk to the dry ingredients.

7. Mix everything well with a whisk and add some extra almond milk if you find the dough too dry.

8. Grease a bundt pan or baking dish with coconut oil and put the dough in it.

9. Bake the cake for about 35 minutes. The cake can remain a bit moist in the middle, so don't leave it in the warm oven too long.