Our ginger cake recipe is a deliciously moist gluten free cake recipe that was created after a craving for Jamaica Ginger Cake. It's obviously not going to taste exactly like the real thing, but it's pretty close! A lot of development has gone into the making of this particular cake, much to the horror of the children, not! We really hope you enjoy it as much as we do.
So cake isn't ever really a healthy option let's face it, and if you're super strict paleo then you're probably raising your hands in horror, but we live an imperfect life here that includes cake occasionally.
We would much rather have a healthier option available to us than to indulge our cravings and suffer the gut wrenching consequences.
We love ginger in our house. One of our all time favourite BP* puddings was Jamaica Ginger Cake and custard. After a huge craving for that comforting taste from childhood it was high time a paleo and gluten free friendly recipe was developed. It was a tough job, but we were up for the challenge, and after much tweaking of ingredients, quantities and cooking times, we think we have come up with the perfect ginger cake recipe. Why not give it a try and see if you agree? We'd love to hear how you get on.
The nutritional bit: contains sweet potato flour and coconut flour, so is high in protein and fibre, and molasses, which is full of calcium and magnesium, as well as having a reasonable amount of iron and other trace elements, plus lots of eggs which are great for vitamins A, D and B12 along with minerals such as selenium.
If you prefer a very moist cake bake for 15 mins, or if you prefer a much drier one then bake for 20 mins, but of the three timings we preferred the cake baked for 17 mins as it was nicely moist, with a firm, cake like texture.
If you want to make a full sized loaf, 30 mins should do it, but check to see if it's cooked by inserting a skewer, if it comes out clean it's good to go. I'll test on a loaf and get back to you with proper timings.