Gingernut Cake

Simple
Simple
Simple
Simple
timer
0:45 m
shopping_cart
18
Ingredients
eco
531
kcal

Cake, wonderful cake. It's not that healthy but every now and again, it's a must! If you like ginger nut biscuits, which, let's face it, you probably do, you're gonna LOVE this! A cup of tea is (obviously) essential when you have your first slice of this.

Start cooking ➞

Servings

Ingredients

For the cake

<item-todo-done>180g plain flour<item-todo-done><item-todo-done>180g whole wheat flour (or more plain flour)<item-todo-done><item-todo-done>100g light brown sugar<item-todo-done><item-todo-done>200g white sugar<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>½ tbsp ground ginger<item-todo-done><item-todo-done>4 tsp baking powder<item-todo-done><item-todo-done>140ml melted coconut oil<item-todo-done><item-todo-done>2 ripe bananas<item-todo-done><item-todo-done>250ml plant-based milk<item-todo-done><item-todo-done>6 ginger nut biscuits<item-todo-done>


For the icing

<item-todo-done>50g ginger nut biscuits<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>2 tbsp plant-based milk<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>½ tbsp ground ginger<item-todo-done><item-todo-done>450g icing sugar<item-todo-done>


For decorating

<item-todo-done>6 ginger nut biscuits<item-todo-done><item-todo-done> Handful cacao nibs or chocolate chips (optional)<item-todo-done>

Ingredients

Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the cake

<item-todo-done>360g plain flour<item-todo-done><item-todo-done>360g whole wheat flour (or more plain flour)<item-todo-done><item-todo-done>200g light brown sugar<item-todo-done><item-todo-done>400g white sugar<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>1 tbsp ground ginger<item-todo-done><item-todo-done>8 tsp baking powder<item-todo-done><item-todo-done>280ml melted coconut oil<item-todo-done><item-todo-done>4 ripe bananas<item-todo-done><item-todo-done>500ml plant-based milk<item-todo-done><item-todo-done>12 ginger nut biscuits<item-todo-done>


For the icing

<item-todo-done>100g ginger nut biscuits<item-todo-done><item-todo-done>120g plant-based butter<item-todo-done><item-todo-done>4 tbsp plant-based milk<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp ground ginger<item-todo-done><item-todo-done>900g icing sugar<item-todo-done>


For decorating

<item-todo-done>12 ginger nut biscuits<item-todo-done><item-todo-done> Handful cacao nibs or chocolate chips (optional)<item-todo-done>

Before you start

Preheat oven to 180˚C, fan setting | 20cm cake tin greased & lined with baking paper | 2 mixing bowls

Prepare the dry and wet ingredients

  • Pour the flours, sugars, salt, powdered ginger and baking powder into a mixing bowl and mix to combine
  • In the second bowl, mash the banana
  • Pour the melted coconut oil and plant based milk into the bowl

 

Finish the cake batter and bake

  • Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine
  • Roughly break 6 of the ginger nut biscuits into small pieces, add them to the bowl and fold them into the mixture
  • Transfer the mixture into the cake tin, put the tins in the oven and bake for 25-30 minutes until golden, well risen and a skewer comes out clean

Whilst the cake is baking, make the frosting

  • Put the remaining ginger nut biscuits in a food processor and blitz them into a fine powder
  • Add the dairy-free butter, dairy-free milk and maple syrup to the processor and blitz them until everything comes together
  • Add the icing sugar and ground ginger to the processor and blitz into a thick frosting consistency

Assemble and serve

  • Take the cake out of the oven, transfer them to a cooling rack and let them cool down to room temperature
  • Cut the rounded top off one of the cakes and spread or pipe half the icing on top
  • Put the second cake on top of the first and repeat the spreading stage until all the frosting has been used
  • Break the remaining decorative ginger nut biscuits into smaller pieces and decorate the cake to your taste along with a sprinkling of cacao nibs or chocolate chips, if you like
  • Cut the cake into 8 slices and serve immediately with a cup of tea
£

Cost per portion

531
kcal

Calories per portion

0
kg

CO2 per portion

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