25 May Blueberry Ginger Cake
Blueberry Ginger Cake is a slightly caramelised cake with a sticky finish. Really yummy warmed with a dollop of coconut cream. Beautiful for a winter afternoon tea indulgence.
1 1/2 cups spelt flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 cup uncrystallised ginger (I used Buderim naked ginger)
3/4 cup unsweetened almond milk (I used Califia Farms)
20 mils egg replacer powder ( I used Bob’s Red Mills)
2 tablespoons pure maple syrup
1/3 cup liquid coconut oil
2 125g punnets blue berries
2 tablespoons approx. Demerara sugar
20 cm round loose bottomed cake tin.
parchment paper to line tin.
- Preheat oven to 180 degrees Celsius.
- Cut parchment paper to size,to line a 20 cm round loose bottomed cake tin.
- Combine dry ingredients spelt flour, brown sugar, ground ginger and baking powder.
- Mix well.
- In a blender place unsweetened almond milk, crystallised ginger, maple syrup, egg replacement powder and blend.
- Let this mixture sit for five minutes then blend again and add to dry mix.
- Add coconut oil and mix into a batter.
- Rinse one punnet of blueberries, pat dry with a paper towel and fold gently through mixture.
- Pour mixture into cake tin.
- Rinse the second punnet of blueberries, pat dry with a paper towel and sprinkle across the top of the cake batter.
- Sprinkle the demerara sugar on top, this creates a caramel type taste to the top of the cake.
- Cook 1 hour plus 5-10minutes ( 65-70 minutes) at 180 degrees Celsius.
- Remove from oven and leave to cool in tin for at least twenty minutes till tin cools enough for you to remove and place to cool on a baking rack.
Blueberry Ginger Cake can be served warm. However it is just as yummy cold. It keeps 2-3 days in a cool dry container.
I haven’t tried freezing it, so I don’t recommend it for weekly food prep.
Recipe by Catherine Carr