Gingercake Slice
Light & spicy. Wholefood Vegan. Oil & Gluten-free The wholegrain flours provide nutrient-rich, slow-burning carbs that don’t turn into fast-burning sugars like their refined-flour cousins. Baking without butter,margarine, oil, & eggs too much of a challenge? Apple puree to the rescue!This mild flavoured health-hero keeps slices & cakes moist, heart-healthy,and easy on the waistline.
Ingredients
Dry Ingredients
- ¾ cup fine brown rice flour
- ½ cup buckwheat flour
- 3 tbsp 'no egg' egg-replacer
- 1½ tsp raising flour
- 2 tbsp ground ginger
- ½ tsp baking soda
- 1 cup ground almond
- ½ cup brown sugar
- ½ cup crystallised ginger
Wet ingredients
- 1½ cups apple puree see notes
- ¾ cup plant milk
- 1 tsp apple cider vinegar
- 1 tsp molasses optional
Topping
- ¼ cup plant milk
- ¼ cup brown sugar
- ¼ cup smooth peanut butter
- 2 tsp ground ginger
Instructions
- Set the oven to 180℃ (360℉) and prepare a slice tin or brownie pan.
- Sift the flours, no egg, raising agents & into a large bowl. Mix thoroughly.
- Chop the ginger into small slices or chunks then mix it, and the ground almond and sugar, into the dry ingredients.
- Stir the wet ingredients together in a small bowl until everything blends well.
- When the oven is hot, fold the wet ingredients into the dry ingredients, working quickly, stirring just enough to ensure the mixture is even. Spread it into the pan.
- Bake for approx. 30 minutes.
- While the slice is baking, mix the topping ingredients together in a small saucepan. Melt them on a low heat, stirring constantly. As soon as they blend, take the pot off the heat and put it aside. (You don’t want the sugar to crystallise).
- When the slice is cooked, cool it for at least 10 minutes before taking it out of the pan. Spread the topping over it using a regular knife, then leave it to cool. When it’s cold, cut it into slices. At the end of the day, and from then on, store it in the fridge, maybe warming it a little slightly before serving.
Notes
- Choose plain 100% apple puree or make your own. 100% is healthier, and the mild flavour blends in beautifully, not affecting the other ingredients. Avoid canned apple puree that contains ‘flavour’, including (supposed) ‘natural flavour.’ Read the label; most brands these days contain flavour.
- If you’ve no buckwheat flour, brown rice flour is fine on its own. You may be surprised how brown rice flour looks like white flour. But it is wholegrain – much healthier and very finely ground.
- If you don’t need to be gluten-free, whole-wheat flour works well too.
- The molasses adds some flavour but is included as an option mainly to add colour.
- If you like a spicy flavour, maybe add a tablespoon of ground cinnamon to the dry ingredients.
- If you prefer a cake format, then simply back it in a cake tin. Delish!
Tried this recipe?Let us know how it was!