Delight your friends and family with this sweet and spicy triple ginger cake.
Today’s recipe is one that I have wanted to share for quite some time. I LOVE LOVE LOVE ginger, especially during the cold winter months. It’s one of my food allies. It’s warming and comforting. It’s a powerhouse of anti-inflammatory, antioxidant, and immune boosting properties. And it’s wonderful for supporting healthy digestion and soothing digestive issues.
Ever since a friend baked a triple ginger cake years ago, I have wanted to create a healthier, gluten and grain free version. I just love the idea of a super moist, spicy cake full of molasses and 3 types of ginger. Imagine fresh grated ginger, powdered ginger and candied ginger all together in one happy place. It feels like a simple dessert, yet it is bold and elegant. It’s the perfect after dinner treat.
So I have to admit that I am a totally self-taught baker. I started following recipes and buying cookbooks in high school. As my dietary preferences changed, I learned to work with gluten and grain free flours. I’ve pretty much learned by trial and error. And I learned something pretty cool from this recipe. Maybe you already know this little tip:
Did you know that if you wrap a wet strip of dish towel around your cake pan during baking, it will help your cake rise more evenly?
Having created a pretty rich cake batter loaded with molasses, I realized that it wasn’t cooking quite evenly, and I wound up with a crater in the middle of my cake. The sides were cooking faster than the middle.
I consulted my trusty friend, GOOGLE, and what I learned is there are a few ways to remedy this situation:
- Reduce the oven temperature so sides do not cook as fast. So I reduced the temperature.
- Add more structure to the batter. So I added an extra egg.
- Wrap the cake pan in a wet strip of dish towel for more even baking. BRILLIANT!
All of these wonderful tips worked beautifully. And I was able to happily create a moist, delicious Triple Ginger Cake that you are going to LOVE! You’ll notice that I topped it with a creamy coconut butter glaze and some fun orange zest, but this is totally optional. This flavorful cake stands alone perfectly. It has so many layers of ginger flavors going on.
Have a healthy rest of your week.
- 1 and 1/2 cups blanched almond flour (I use THIS brand)
- 1/2 cup arrowroot powder (like this)
- 3 tbsp coconut flour (like this)
- 3/4 cup coconut sugar (like this)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp ginger powder (like this)
- 4 eggs
- 1/3 cup coconut oil, butter, or ghee, melted
- 1/2 cup unsulfured molasses (like this)
- 2 tsp vanilla extract
- 2 tbsp finely grated fresh ginger
- 1/4 cup crystalized ginger, finely chopped (like this)
For the Glaze
- 1/2 cup coconut butter (like this)
- 2 tbsp light colored honey
- water for thinning
- orange zest
- Preheat oven to 325’F. Oil a 9 inch springform pan and line bottom with a circle of parchment paper. Cut a strip of old dish towel that fits around the outside of pan. Set aside.
- In a large bowl, sift together dry ingredients (almond flour, arrowroot, coconut flour, coconut sugar, salt, baking soda, and ginger powder.) Mix to combine.
- In another bowl, whisk together wet ingredients (eggs, fat of choice, molasses, vanilla, and fresh ginger.) Then add wet to dry, and mix until well incorporated. Fold in candied ginger.
- Pour batter into prepared pan. Tap pan several times on counter to remove any air bubbles. Moisten the dish towel strip and wring out excess water. Using a large safety pin, attach strip to outside of pan. (see photo in post.) Bake for 32-36minutes, until toothpick comes out clean in center. Remove from oven and allow to cool completely.
- TO MAKE GLAZE: In a double boiler (I use a glass bowl on top of a small pot) melt coconut butter until creamy smooth. Turn off heat and whisk in honey. Continue to whisk, adding in water one tablespoon at a a time until glaze is smooth and glossy. Be patient. It may seems like a clumpy mess at first. Keep whisking and slowly adding small amounts of water. Once smooth, spread evenly over cooled cake. Garnish with orange zest. Enjoy!
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