For a while I’ve been thinking about an awesome cake flavour combination, and I’ve wanted to try it out. I tested different recipes all through the day, making a dozen blunders. I ate so much cake. I felt sick and had no lunch or dinner because I’d eaten so much ginger cake. But then we hit the jackpot. This cake turned out so delicious, that I’m a mega happy vegan. I think the flavours are so great, and so punchy. I am very proud of this cake. The trouble was that one of the layers pictured is actually UNDERCOOKED. I am very sad about that! But no one seemed to mind, although it made me look like a total amateur, and I was apprehensive about posting an ‘exposed’ cake shot…
This cake is actually the second of my entries into the Woolies Home Cook competition. I also entered last week; however they never announced who won that week, and so I always assume the worst. Anyway, who doesn’t love a good cake? And this cake is a GOOD cake. I served it up at Mother’s Day tea, and both my mum and grandmother cook a big chunk home as extra. That’s always a good sign.
Update 21/07/15 (original post dates 21/05/15)
This is a recipe for 2 cakes, each cake halved to make 4 layers.
1 ½ cups granulated sugar
1 cup coconut mylk
½ cup oil
½ cup applesauce
3 cups self raising flour
4 TB flaxmeal
2/3 cup boiled water
2 TB grated fresh ginger
½ cup finely chopped glace ginger
1. Preheat your oven to 180°C and grease to 20cm wide cake tins.
2. In a small bowl, allow the flax and the water to sit and soak.
3. In a stand-mixer (or not) combine the sugar, mylk, oil and applesauce. While the mixer is running, pour in the flaxmeal mix, as well as the ginger. Slowly add the flour.
4. Once everything is well mixed, add the chopped glace ginger. Stir enough to combine
5. Pour into the two tins, keeping as evenly dispersed as possible.
6. Bake for 40-50 minutes*.
7. Allow the cakes to completely cool on a wire rack, before cutting in half.**
*Note: a skewer won’t be able to properly test due to the glace, and so when the cake has about doubled in size and has begun to pull away from the edges of the pan, it should be ready. Gently tap the top and it should spring back.
**Note: cutting in half is easy! Just use your knife to cut parallel to the board. Rotate your cake and make small cuts around the outside, about half way down. Keep cutting deeper and deeper until you get to the middle. Rotating the cake will keep the outside looking even, and the centre is more easily fixed with icing.
|See? Bottom layer messed up and was undercooked!|
4 cups icing sugar
2 TB coconut mylk
Zest and juice of 2 limes
¼ cup vegan butter
1. Whip these ingredients together until it forms a thick icing.
2. Use to ice the cake, and between each layer.