Spiced Ginger Cake

Dry ingredients

• 1 cup plain white flour
• 1 cup wholemeal flour
• 1 tsp baking powder
• 1 tsp bicarb soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup coconut sugar

Wet ingredients

• 1/2 cup Pureharvest Organic Rice Syrup,
• 1/4 cup stem ginger, finely diced (can use fresh if you prefer but cake won’t be as sweet)
• 1/2 cup coconut oil
• 1/2 cup Pureharvest Coco Quench,
• 2 chia eggs (2 tbsp chia seeds + 6 tbsp water)

Icing

• 1 cup cashews, soaked overnight
• 3 Tbsp Pureharvest Organic Rice Syrup,
• 1-2 Tbsp Pureharvest Coco Quench,
• juice of half a lemon

1. Preheat the oven to 160C fan. Grease two 20cm diameter cake tins.

2. If using, prepare the chia egg by combining the chia seeds and water together in a small bowl and set aside to thicken.

3. In a medium bowl beat together the wet ingredients. In a seperate bowl sift together dry ingredients. Add the dry ingredients to the wet in small batches. Mix to form a smooth batter. Pour into the prepared cate tins.

4. Bake for 25-30 minutes depending on your oven or until a skewer inserted comes out clean. Leave to cool completely in tin before turning cake out.

5. To make the icing, blitz the cashews, rice malt syrup, coco quench and lemon together in a food processor until a smooth. Place one cake onto a plate and spoon over 1/3 of the icing. Place the second cake on top. Spoon the remaining icing on top and over the sides of the cake. Decorate with mini gingerbread men.