Healthy Vegan Ginger Cake

This is a very dense gingerbread, just what I was looking for. The only thing I changed was I increased the spices a bit as we like things a bit spicer. I found this recipe to be plenty moist but I didn't cook it quite as long as the recipe called for, only about 45 minutes, but that could just be my oven. This cake gets better with age so make it a couple of days before you need it, the flavours seem to mellow. I served it with warm brandy sauce for our family dinner and it was delicious.

Healthy Vegan Ginger Cake

Ingredients
1 cup buckwheat flour
1 cup almond meal
2 tablespoons psyllium husks
1½ cups coconut milk full fat
1½ teaspoons gluten free baking powder
½ teaspoon baking soda
½ teaspoon coarse sea salt
1/3 cup coconut oil melted
1/3 cup blackstrap molasses
½ cup 100g Medjool dates, softened in boiling water for five minutes
¼ cup + 2 tablespoons rice malt syrup
1 tablespoon vanilla extract
2 tablespoons + 2 teaspoons ginger powder
2 teaspoons cinnamon powder
½ teaspoon clove powder
LEMON ICING:
½ cup cashews soaked in water for a couple of hours
¼ cup coconut oil melted
¼ cup nut milk
2 tablespoons 100% pure maple syrup
2 teaspoons vanilla extract
Pinch of coarse sea salt
2 tablespoons lemon juice
Zest of 1-2 lemons
4 drops doTERRA lemon essential oil optional but yum
2 teaspoons organic soy lecithin

Instructions

1. Pre-heat oven at 180˙C (360˙F) and lightly coat a 7½ inch spring-form cake tin with oil and a dusting of cacao powder.
2. Blend the buckwheat flour, almond meal, baking powder, baking soda, salt and all spices in a food processor to combine.
3. get the full instructions @ ascensionkitchen.com

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