Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Gingerbread Cake with Lemon Cashew Cream

Gingerbread Cake with Lemon Cashew Cream (GF)

I just did a quick search on my blog and it seems ginger is one of my favourite ingredients, included in all these recipes and more…

Sweet Potato, Spinach & Coconut Dahl

Kabocha, Spinach, Brown Rice & Miso Broth

Ethiopian-Style Yellow Split Pea & Butternut Stew

Tofu, Miso, Udon Noodle Soup

Cauliflower “Fried Rice” with Grilled Asian Tofu

Ginger Cashew Tempeh with Sugar Snap Peas

Double Ginger Choc Chunk Muffins

Does anyone notice something amiss about that list though…?

Only one of them is a sweet recipe!

Gingerbread cookies are probably my favourites and seeing those gingerbread men popping up all over the blogosphere woke up my desire for something gingerbread-y. I would love to make a gingerbread house one day but I think I need to cultivate a little more patience before I attempt to do so. Gingerbread cake sounded like a safe bet instead.

Gingerbread Cake with Lemon Cashew Cream (GF)

This cake is somewhat reminiscent of the “parkin” my Granny used to make- a moist, well-spiced afternoon tea cake. Being me, I couldn’t stop at just the cake and had to top it with something yummy to make it extra special. I’ve always liked lemon and ginger together- I remember making this gorgeous tart a few years ago and adoring it- so a lemon cashew cream it was. This is pretty tangy which suits me, but add more sweetener to your taste. You could also use your favourite cream cheese frosting instead.

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Gingerbread Cake with Lemon Cashew Cream

Serving Size: 8-10 pieces

Gingerbread Cake with Lemon Cashew Cream

Ingredients

    Gingerbread Cake:
  • 3/4 C Apple purée (unsweetened applesauce
  • 1/2 C Coconut sugar
  • 2 Tbsp Molasses
  • 3 Tbsp Oil
  • 1 tsp Vanilla Extract
  • 1 C Brown Rice Flour
  • 2 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Salt
  • 2 Tbsp Cocoa Powder
  • 1 tsp Baking Powder
    • Lemon Cashew Cream:
  • 1 C Cashews, soaked and rinsed
  • 1/3 C Lemon Juice
  • 1/2 C Water (+)
  • 3 Medjool dates OR 2 Tbsp Agave nectar
  • 1/2 Tsp Coconut Oil
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 180C/350F. Lightly oil a 9” square cake tin.
  2. Whisk together the first 5 ingredients (apple purée through to vanilla)  in a medium bowl. Sift together remaining dry ingredients in another bowl. Add wet to dry and stir to fully combine.
  3. Pour batter into the cake tin. It will be thin but you’re going to stack 2 halves so it needs to be!
  4. Bake for 10-15 minutes until a tester inserted in the centre comes out clean.
  5. Allow to cool fully before frosting.
  6. For the lemon cashew cream, blend all the ingredients in a high-powered blender. You will likely need to scrape down the sides several times. Add more water if your blender is not so strong.
  7. To assemble: Slice the cake vertically in half, spread one half with a generous amount of the cream then stack the other half on top. Cut into squares and top each piece with an extra dollop of cream and a little lemon zest.
http://www.coconutandberries.com/2013/12/20/gingerbread-cake-with-lemon-cashew-cream/

Gingerbread Cake with Lemon Cashew Cream (GF)

I’m hoping to drop by again before Christmas day but until then  I hope everyone’s Christmas preparations are going well and, if you’re already finished with work or studies for the holidays, that you’re enjoying some rest and relaxation!

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Comments

  1. I adore ginger too (another thing we have in common!) I love it in all its forms - fresh, ground, in herbal teas. Though I’m not usually a ‘cake’ person, I do really enjoy a slice of ginger cake. Yours looks so beautiful and tasty! I love how you’ve healthified it too :)

  2. I love all things ginger (and molasses too)…a perfect combination, in my eyes. I’ve come across a few recipes for something similar to this.but yours is the first one I’ve seen with frosting (which I believe is a necessity). I love ll of the ingredients you used here!This cake sounds like the perfect thing to make! :)

  4. This is just perfect Emma! Ginger and lemon are awesome together and I was surprised to see my tart when I clicked the link - so pleased you liked it!

    When I get round to making this, I shall let you know! I have been looking for a reliable vegan ginger cake for ages and this is GF as well, fantastic!

    Have a wonderful Christmas xo

  5. Funnily enough I can go hot and cold on ginger but I always love gingerbread. I am hoping to make a gingerbread house this year - have got as far as making the dough so hopefully that has started the momentum. Your gingerbread looks so delicious - I never have it with cream but the cashew cream sounds lovely. Hope you have a great christmas.

  8. My Mum made a ginger and apple cake a few years back that was close to a parkin and which reminds me of these :) However, she didn’t do lemon cashew cream and much as I liked the cake, that addition would take things from good to amazing! I will definitely be making this - thanks so much :)

  9. I have a love-hate relationship with ginger. If it’s not too outspoken I absolutely love it, but it can easily become to spicey for me. I hate hate hate ginger tea for that reason, but usually, I can handle ginger in sweet stuff :) I love the idea of the lemon cashew cream!

  10. Given my love of ginger, I definitely don’t post enough sweet recipes that use it! That lemon cashew cream filling sounds perfect!

  12. Ginger is one of my all time favourite ingredients, I love nibbling on a little candied ginger at this time of year too. I must make some cashew cream, after I made it for my raw cheesecake I thought I should make it again just as a cream - will be great for over Christmas!

    • Cashew cream is a wonderful accompaniment to any dessert I find! With mince pies, Christmas pudding or just plain fruit would all be delicious I’m sure.
      Candied ginger is soooo good too. Especially the dark chocolate coated kind 😀

  13. What an interesting find - Ginger is my least favorite ingredient in sweets, except for gingerbread cookie. But I love the flavor and aroma of ginger in savory dishes. Since I like gingerbread cookies, I bet these cakes taste yummy! I need to incorporate more cashew cream in my recipes, it’s so creamy and easy to make with whatever ingredients you like in it! Love the mini gingerbread cakes with the citrus cream…mmmm!

    Hope you had a wonderful holidays! Wishing you a Happy New Year, Emma!

    • Least favourite?! Crazy lady! I find most people like ginger in sweets but not savoury dishes so you’re special :)
      Hope you had a fab Christmas too Rika, how could you not in Paris!
      Happy New Year!

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