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Ginger Cake

This ginger cake is absolutely divine. The combination of using fresh ginger, dried ginger and the crystallised ginger creates a very warming and spicy cake, perfect for those ginger fans!

I’ve used a special combination of gluten free flours; potato starch, buckwheat flour, brown rice flour and almond meal. That creates a really light and fluffy cake that doesn’t taste or look gluten free at all!

You’ll be able to buy these flours at your local health food store or a bulk food store.

Happy sprouting, baking and cooking!

x Danielle

Ginger Cake


3 eggs

120ml almond milk

100ml olive oil

60ml maple syrup

40g fresh ginger, finely grated


85g potato starch

125g buckwheat flour

125g brown rice flour

150g blanched almond meal

120g coconut palm sugar

1 tsp baking powder

1 tsp ground cinnamon

3 tsp ground ginger powder

120g crystallised ginger, diced


Preheat the oven to 180°C. Grease and line a bread tin.

Add the eggs, almond milk, olive oil, maple syrup and fresh grated ginger to a bowl and beat until combined.

Sift all of the dry ingredients into another bowl.

Add the diced crystallised ginger and mix together until combined.

Make a well in the centre of the dry ingredients and pour in the egg mixture.

Gently fold the mixture together until combined.

Pour your mixture into your lined bread tin and bake in the oven for 1 hour.

If the top of your cake darkens too quickly after 30 minutes, you can cover it with some foil to prevent it from burning. 

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