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.