INGREDIENTS
- 240g whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon Himalayan Salt
- 3 teaspoons of cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon allspice
- 1/4 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 2 eggs
- 125ml molasses
- 125ml organic coconut oil melted and cooled
- 2.5 cm fresh ginger root, grated
- 250ml buttermilk
For the Frosting
125gr Cream cheese
2 tbsp yoghurt
1 teaspoon vanilla extract
Maple syrup to taste
METHOD
- Preheat the oven to 180C/160C fan/Gas 4. Put baking paper in a loaf tin and grease a bit with coconut oil.
2. Mix the dry ingredients, flour, baking soda, salt, spices and set aside.
3. In a separate bowl, beat the eggs. Add molasses, oil and grated ginger and mix.
4. Slowly stir the dry ingredients into the wet. Add buttermilk and mix once again.
5. Pour mixture into prepared baking tin.
6. Bake for 40 minutes, until a toothpick inserted in comes out clean.
7. Let the cake cool completely before decorating with frosting.
8. For the frosting – Mix all the ingredients together and spread over the cake.
