I’m a ginger fanatic, so I kicked up the ginger an extra notch in this recipe. You can add even more fresh ginger if you’re a huge fan. You could also toss in a tablespoon of ginger syrup for extra bite. (Buy ginger syrup at a gourmet store or make it; it’s just ginger-flavored simple syrup: Simmer equal parts sugar and water with some peeled fresh ginger, using 6 to 8 large pieces for every 1 cup of sugar. After the sugar has dissolved, carefully remove the ginger pieces and let the syrup cool completely before refrigerating in an airtight container for up to 6 months.) Pair the cake with a fresh, light icing, such as the Passion Fruit Icing on page 68.
Ginger Cake
Makes four 6-inch cake layers
- 1 tablespoon golden flaxseed meal
- 3 tablespoons warm water
- Dry Ingredients
- 2 cups | 300 grams Lael Cakes Gluten-Free Flour (page 11)
- 1 cup | 210 grams evaporated cane juice
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon arrowroot
- ½ teaspoon fine sea salt
- Wet Ingredients
- 1¼ cups | 294 ml vanilla soy or rice milk
- ¾ cup | 180 ml safflower oil
- ¼ teaspoon white rice vinegar
Preheat the oven
to 350°F.
Grease four
6-inch round cake pans (or other pans, see Note on page 73) by spreading non-hydrogenated palm
shortening with a pastry brush or spraying with coconut cooking
spray (available at your local health food store). Trace and cut
out four 6-inch circles of parchment paper and place on the bottom
of each greased pan.
In a small bowl,
combine the flaxseed meal and warm water. Set aside.
In the bowl of a
standing mixer with a paddle attachment, combine the dry
ingredients. Mix on low speed until incorporated.
In a separate
bowl, combine the wet ingredients. Add the flaxseed meal
mixture.
With the mixer
on medium speed, slowly add the wet ingredients to the dry
ingredients. Scrape down the sides of the bowl and mix on
medium-high until all the ingredients are incorporated and the
batter is smooth, about 2 minutes.
Divide the
batter among the cake pans and smooth the tops with a flat spatula
or spoon.
Bake for about
20 minutes, until a toothpick inserted in one of the cakes comes
out clean. If there is still batter on the toothpick, continue to
bake for another 5 to 10 minutes. (Baking times will vary depending
on your oven and the thickness and size of the cake
layers.)
Let the cakes
cool completely in the pans. Cover the pans tightly with plastic
wrap and refrigerate overnight. This will ensure the cakes set up
properly and be much easier to work with.