Gluten Free, Vegan Ginger Cake

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Gluten Free, Vegan Ginger Cake

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Ingredients

10 slice(s)

Gluten Free, Vegan Ginger Cake

155 g blanched almonds, whole, flaked or slivered
120 g molasses, (not blackstrap)
250 g orange juice
120 g Dark Brown Sugar
120 g neutral flavoured oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
155 g gluten free flour
1½ tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1½ teaspoons bicarbonate of soda
pinch salt

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6

35min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Nut free Autumn Christmas Father's Day Mother's Day New Year’s Eve Spring Summer Winter Birthday Children birthday Everyday Holiday Kids in the kitchen Party Picnic Easy Low budget Natural Quick Dessert

Recipe's preparation

Cake batter

Preheat the oven to 190 degrees.

Line a 23cm round or similar sized square cake tin with baking paper or grease with neutral flavoured oil.

Add 155g almonds to the bowl.

Mill on Speed 9 for 5 seconds.
Check. If the almonds are finely ground, skip the next step.

If not finely ground, mill again on Speed 9 for 5 seconds.

Add the molasses to the bowl.

Heat at 90 degrees for 3 minutes, on Speed 2. You want the mix to be quite warm, but it doesn't need to reach exactly 90 degrees.

Add 250g orange juice to the bowl.

Add 120g neutral flavoured oil to the bowl. (I use Rice Bran Oil.)

Add 1 tablespoon Apple Cider Vinegar to the bowl.

Add 2 teaspoons vanilla extract to the bowl.

Add 155g gluten free flour to the bowl.

Add 120g dark brown sugar to the bowl.

Add 1½ tablespoons of ground ginger to the bowl.
Add 1 tablespoon of ground cinnamon.
Add 1 teaspoon of ground nutmeg.
Add 1½ teaspoons of bicarb soda.

Blend on Speed 8 for 30 seconds.

Check that no lumps of flour remain.
Repeat the previous step if necessary.

Pour the batter into the prepared tin.

Bake for 30 minutes at 190 degrees (or 180 degrees fan forced) or until a skewer inserted into the centre comes out clean.
Remove from the oven and cool the cake IN THE TIN.

Accessories you need

Spatula TM5/TM6
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Tip

This cake requires only bog-standard pantry items. Smile
Almond flour can be replaced with gluten free flour.
Orange juice can be replaced with pineapple juice or any dairy free milk.
If you take the cake out of the tin before it's cooled, it will probably collapse.
The cake could be cooked for a shorter time in a 12 hole muffin tin or as cup cakes.
The cake can be iced when it is completely cooled (or better, chilled because the top is quite soft), but it has fabulous flavour and texture with just a sprinkling of icing sugar.
It could be served slightly warmed with cream or custard as a dessert.
We've never had enough left to see how long it keeps, but probably at least three days in a sealed container, longer if refrigerated.
The naked cake will freeze well if wrapped carefully.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.