healthy spicy ginger cake recipe

healthy spicy ginger cake

Stem ginger in syrup is crammed with sugar, so if you have time, make your own version for this. Blackstrap molasses is a powerhouse of goodness.

For 9 pieces

  • 100g wholemeal flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground mixed spice
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • 60g stem ginger in syrup, chopped
  • 1 heaped teaspoon baking powder
  • 2 tablespoons blackstrap molasses
  • 50g organic unsalted butter
  • 50g coconut palm sugar
  • 1 medium egg

Preheat the oven to 180°C/gas mark 4. Line a square 21cm cake tin with baking parchment (or grease with butter).

Sift the flour into a large bowl. Add the spices, ginger and baking powder.

Heat the molasses, butter and coconut sugar in a saucepan until melted, then pour into the dry ingredients. Mix well. Make a well in the centre and add the egg. Beat to combine.

Pour the mixture into the tin and bake for 20-25 minutes, until firm. Remove from the oven and leave in the tin until cold.

Turn out, cut into squares and serve with live natural yoghurt.