A cake that unites the whole family and a firm favourite in our household. This cake is light, moist and really simple to make with a deliciously decadent texture. Great for any occasion but especially perfect at Christmas and for those who are not fans of Christmas cake.
Cake for me is always a bit of a blood sugar nightmare. What with the grains, butter, sugar and any other sweet additions, it is just not worth the insulin fight followed by the blood sugar roller coaster I end up having to put my body through. By making cakes myself that are free from dairy, gluten, grains and refined sugar I can be safe in the knowledge of what I am putting in to my body.
I like to add 4 heaped teaspoons of ground ginger, to add real warmth to the cake but if you think this is too much or even not enough then you can adapt accordingly. For the frosting it’s important to have put a can of coconut milk in the fridge for at least 12 hours before using it. This will ensure that you can scoop out all the coconut cream from the tin, which when combined with some fresh ginger (or ground) and honey, makes for the most taste bud pleasing ginger cream!
I decorate the cake with raw chocolate, cacao nibs, goji berries and chopped walnuts.
- 300g Ground Almonds (3 cups)
- 4 tsp Ground Ginger
- 100g Coconut Sugar (1/2 cup)
- 1 tsp baking powder
- Pinch of Salt
- 1 TBSP Honey
- 4 Eggs, Large (whisked)
- 3 TBSP Coconut Oil
- 1 can Coconut Milk, full fat (make sure it has been in the fridge for at least 12 hours prior to using)
- 1 tsp Ground Ginger
- 1 TBSP Honey
- 1 inch cube fresh ginger, grated (optional)
- Preheat the oven to 180°C (350°F/Gas 4). Grease and line a 8" round cake tin
- Place all dry ingredients in to a large mixing bowl and fully combine
- Make a well
- Melt coconut oil and set aside
- In to a separate bowl hand whisk the eggs for 1 minute until light and fluffy with lots of air / bubbles
- Pour egg mix in to the well of the dry mix and carefully fold in until fully combined
- Pour in coconut oil and combine in to the mixture so that a thick batter is formed
- Add in 1 TBSP honey and mix in well
- In to a greased cake tin spoon in cake mixture evenly and then bake for 20 mins at 180°c then reduce to 120°c (250°f / Gas Mark ½) for a further 20 mins until cooked through when a knife will come out clean.
- Allow cake to cool and then either cut in half or leave whole
- For frosting:
- In to a large bowl scoop out coconut cream from the tin of coconut milk and place in to large mixing bowl
- On high speed whisk for 1-2 minutes until light and fluffy
- Add in fresh ginger, ground ginger and honey and continue to whisk until fully combined
- Using a spatula or piping bag, decorate cake as desired
- Store cake in air tight container in fridge for up to 4 days