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Fresh Ginger Cake Recipe

kept byKateVinee
recipe byChow

Mods: 280g GF flour mix + 1/2 tsp. ground psyllium (instead of regular flour). Grated ginger instead of mincing. Olive oil instead of vegetable oil.

Baked (1/2 batch) in a mini bundt pan and a small loaf pan for 30 min. (Other 1/2 batch went in freezer.) Worked perfectly.

Finished with cinnamon glaze: 1/2 cup powdered sugar, 1 Tbsp. milk, 1/4 tsp. vanilla, 1/8 tsp. cinnamon.


Butter, for coating the pan
2 cups all-purpose flour, plus more for coating the pan
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine salt
3/4 cup light (or mild) molasses, such as Grandma’s
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup water
1 1/2 teaspoons baking soda
1/2 cup packed (peeled and minced) fresh ginger (from about 1 [5-inch] piece)
2 large eggs, lightly beaten, at room temperature
Powdered sugar, for dusting (optional)
Whipped cream, for serving (optional)



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