My inspiration for this cake was Chow’s recipe for Fresh Ginger Cake. My version is gluten- and dairy-free, and the low glycemic load makes it diabetic-friendly as well. It was a HUGE hit at this year’s Thanksgiving dinner, among an entirely gluten-eating crowd.
I use my own GF baking blend of specialty flours, baking powder and guar gum, but any commercial GF baking mix or your own preferred recipe would work.
To make it with traditional gluten-containing flours, simply replace the GF baking blend and mesquite flour with 2 cups all-purpose flour.
For a vegan cake, simply replace the egg mixture with the equivalent volume of your preferred egg replacer.
I highly recommend serving with lemon curd or a lemon icing – the floral acidity is the perfect complement to the rich spicy flavor of the cake.
- 1Heat the oven to 325°F. Grease a 9-inch round aluminum cake pan and set aside (or set an ungreased silicone cake pan on a baking sheet).
- 2Whisk together GF baking blend, mesquite flour, cinnamon, allspice, and pepper to break up lumps and aerate the mixture; set aside.
- 3In a mixing bowl or glass measuring cup, whisk together molasses, coconut nectar or sugar, applesauce and ginger juice.
- 4Bring the water to a boil in a small saucepan, stir in the baking soda, and then mix in the molasses mixture. Remove from heat and add the fresh and crystallized ginger.
- 5Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. The batter will be extremely loose-resist the urge to add more flour!
- 6Pour into the prepared pan with the help of a rubber spatula, and bake for 40-45 minutes, or until a toothpick or the tip of a sharp knife inserted comes out clean. Cool the cake for at least 30 minutes before removing from the pan.
- 7Serve with warm lemon curd, or top with a simple lemon icing drizzle.
Member recipes are not tested by the CHOW food team.