A new recipe for some autumn baking made from single origin spices – goes great with our chai tea!
October = autumn baking! So here’s a wonderful plant based ginger loaf cake recipe using three of the single origin spices available at Ujamaa Spice – all grown by small hold farmers in Zanzibar .
It’s predominantly a ginger cake but the cinnamon and nutmeg add an extra layer of warmth to the cake.
This loaf cake is plant-based & refined sugar-free. It’s incredibly quick and easy to throw together and I guarantee everyone will love it.
This loaf cake also goes great with chai tea – especially Ujamaa Spice’s Bibi’s Chai.
serves 12
Ingredients:
* 250ml unsweetened soya milk
* 20ml lemon juice ( approx 1/2 lemon )
* 250g self raising flour
* 1 tsp baking powder
* 1 tsp vanilla extract
* 3 tsp Ujamaa Spice ground ginger
* 1 tsp Ujamaa Spice ground cinnamon
* 1 tsp Ujamaa Spice ground nutmeg
* 200g coconut sugar
* 100g refined coconut oil
Instructions:
- Pre-heat the oven to 160c fan
- Make some vegan buttermilk by mixing the soya milk with the lemon juice then setting aside to curdle
- Line a loaf tin with greaseproof paper and set aside
- Weigh the coconut sugar, flour, baking powder, ground ginger, ground cinnamon and ground nutmeg into a bowl
- Mix well to ensure no lumps remain
- Melt the coconut oil and add to the dry ingredients along with the buttermilk and vanilla extract. Mix until combined
- Pour the mixture into the lined loaf tin
- Cook for 45 minutes until a skewer or cocktail stick comes out clean when inserted into the cake
- Remove from oven and leave to cool in the tin
- Once the cake is cool remove from the tin and store in an airtight container
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