Ginger Bread Cake
For the cake:
2 1/3 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 teaspoon ground clove
Pinch of salt
1/2 cup coconut oil - melted
1 1/4 cup cold water
2/3 cup molasses
For the frosting:
100g white chocolate
3 tablespoons coconut milk
Preheat oven to 160 degrees celsius, and line a standard sized tin with baking paper.
For the cake: Whisk the sweetener and coconut oil together.
Add the eggs, water and molasses and mix well.
In a separate bowl combine flour, spices, baking powder and salt.
Whisk together both mixes and pour into the lined cake tin.
Bake for 30-40 minutes, checking after 30 minutes.
Cake will be ready when a skewer comes out clean.
Remove from the oven and allow to cool slightly before transferring to a wire rack.
For the frosting: Melt the white chocolate in the microwave before adding the coconut milk and mixing well.
Pour over cooled cake and spread to the edges, allowing it to drip down.
Top with cinnamon or chocolate flakes.
Cake can be stored in an airtight container for up to five days.
Per serve (125g) / Per 100g
Energy (Kj): 1320/1060 | Protein (g): 7.3/5.8 | Fat (g): 13.6/10.9 | Saturated Fat (g): 8.3/6.6 | Carbohydrates (g): 39/31.2 | Sugar (g): 14.7/11.7 | Sodium (mg): 39/31