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ginger cake with plantain ganache and caramelised cacao nibs

Updated: Nov 27, 2023


serves 6

prep time: 15 minutes

cook time: 1 hour

total time: 1 hour and 15 minutes

equipment: cake tin, blender/food processor/saucepans/whisk/non metal spoon/sieve


ginger cake:

200g buckwheat flour

1 tbsp ginger powder

3 inches fresh ginger, grated

1/2 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

1/4 cup soaked and pitted dates

75g coconut sugar

1/2 cup coconut oil (melted)

1 tbsp ground flax seeds

1 tsp baking powder

pinch of salt

1 tsp vanilla extract

8 tbsp plant based milk

plantain ganache:

ripe plantains x 3, cut in medium round slices

1 400 ml can coconut milk

1/4 cup agave syrup

1 cinnamon stick

1 tsp vanilla extract

75g plant based butter (i use naturli vegan block)

caramelised cacao nibs:

150g cacao nibs

150g coconut sugar

50ml water

(optional) mixed spice for dusting


ginger cake:

  1. preheat the oven to 180C. grease and line a sheetcake tin.

  2. using a non metal spoon, cream together the coconut oil and the coconut sugar until smooth and combined

  3. blend together the dates, flax seed, vanilla and plant based milk until fully combined and smooth

  4. whisk together the coconut mixture and the date mixture

  5. in a separate bowl, sieve the flour, baking powder, spices and salt

  6. add the wet mixture to the dry mixture and mix together using a wooden spoon

  7. pour into the cake tin and place in the middle tray of the oven

  8. bake for an hour - an hour and a quarter until it is a delicious brown, firm to the touch, risen slightly and you can insert a knife into it and it comes out clean

  9. transfer from the tin and leave to cool

plantain ganache:

  1. add together the plantain, coconut milk, and cinnamon stick and let simmer until the plantain is soft and sweet and the coconut milk has significantly reduced

  2. remove the cinnamon stick and add the plantain mixture to a blender

  3. sieve the plantain so its smooth and you remove any seeds/anything stringy. leave the plantain mixture to fully cool down.

  4. add the sieved plantain mixture to a blender along with the vanilla and vegan butter. add agave syrup to your preferred sweetness.

  5. blend until a smooth ganache forms

caramelised cacao nibs:

  1. create a caramel by heating together the coconut sugar and water. if you have a thermometer it should reach 120C

  2. add the cacao nibs and mix until fully coated

  3. lay out on a flat tray until cool

once the ginger cake is completely cool, cover with the ganache and top with caramelised cacao nibs and a dusting of mixed spice.

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