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.

INGREDIENTS:

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

TOOLS:

20 cm round loose bottomed cake tin.
parchment paper to line tin.

METHOD:

1. Preheat oven to 180 degrees Celsius.
2. Cut parchment paper to size,to line a 20 cm round loose bottomed cake tin.
3. Combine dry ingredients spelt flour, brown sugar, ground ginger and baking powder.
4. Mix well.
5. In a blender place unsweetened almond milk, crystallised ginger, maple syrup, egg replacement powder and blend.
6. Let this mixture sit for five minutes then blend again and add to dry mix.
7. Add coconut oil and mix into a batter.
8. Rinse one punnet of blueberries, pat dry with a paper towel and fold gently through mixture.
9. Pour mixture into cake tin.
10. Rinse the second punnet of blueberries, pat dry with a paper towel and sprinkle across the top of the cake batter.
11. Sprinkle the demerara sugar on top, this creates a caramel type taste to the top of the cake.
12. Cook 1 hour plus 5-10minutes ( 65-70 minutes) at 180 degrees Celsius.
13. 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

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