Fresh Ginger Cake

G

By Aurelia Wright

July 15th, 2020

Do you ever look at a recipe and think "No way. That can't be right." I found this recipe in Joy of Cooking for a ginger cake that calls for 1/2 cup of grated fresh ginger. That's right. One half cup. That seems like a lot of ginger. Even for a ginger freak.

+0

20

copied !

60 mins

20 likes

Ingredients

  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/2 cup potato starch
  • 1 1/2 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1 large egg
  • 1/2 cup finely grated ginger
  • 1/2 cup (one stick) Earth Balance Vegan Buttery Stick
  • 1/2 cup water

Preparation

Fresh Ginger Cake

Preheat oven to 350º. Grease and flour (gluten-free) a 9" pie pan.

  1. Whisk together thoroughly the flours, starch, baking soda, xanthan gum, salt.
  2. In another large bowl whisk together brown sugar, molasses, honey, and egg. Whisk in grated ginger.
  3. Combine butter and water in a small saucepan, heat until butter melts.
  4. Whisk butter mixture into molasses mixture. Stir in the flour mixture until smooth. Scrape batter into prepared pan.
  5. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool on a rack for 10 minutes. Slide a knife around the cake to detach it from the pan. Sprinkle top with powdered sugar, cut in wedges, serve.

+0

20

copied !

To be able to comment you need to eitherloginorRegister

Discover

more recipes