This Apple and Ginger Cake is a lovely moist, fruity and gently spiced cake perfect for a teatime treat. Or serve warm with ice cream or custard for a comforting pudding. It is very quick and easy to prepare, is egg-free and dairy-free, suitable for vegans and doesn't contain too much added sugar.
Apple & Ginger Cake
1 can of unsweetened sliced apple
2 1/2 cups of SR flour (I used half whole wheat and half white SR)
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/4 cup of Stevia Half & Half brown sweetener (or 1/2 cup of sugar)
1 mashed banana
1 cup almond milk
1/4 cup oil (I used Rice Bran oil)
1 tbspn lemon juice
2 tbspn Duerr's Chunky Ginger Preserve
2 tsp raw cane sugar to finish
Chop the sliced apple and set aside.
Mix dry ingredients together in a bowl.
In a separate bowl mix the wet ingredients together , including the mashed banana and the ginger preserve.
Gently combine the wet and dry ingredients.
Fold in the apple pieces.
Pour into an 8" square prepared cake tin.
Sprinkle 2 tspns of raw cane sugar over the batter.
Put into centre of a preheated oven at 180 degrees for about 45 - 50 minutes.
I developed this recipe to utilise the Duerr's Ginger Preserve that I was sent to review. It is a lovely preserve filled with chunks of soft, warming ginger. It can be found in Asda and is £1 for a 454g jar.