A classic with a modern gut healing twist. Our healthy ginger cake is just what the naturopath ordered, with a side of soothing herbal tea.
This recipe is an absolute winner in our books!
The texture of this healthy cake is light and airy with subtle hints of ginger and pear. All rounded off with the nutty flavour of the tahini drizzle. Talk about delicious!
To make this mouthwatering healthy ginger cake is a fairly simple process…
Begin with the dry ingredients, add the ground almonds, coconut, and cassava flour, arrowroot, baking powder, bicarbonate of soda, cinnamon, salt and your choice of sweetener into a bowl. Mix it all together until the ingredients are well combined.
P.S If you’re opting to use honey rather add it to the liquid mixture instead of the dry mixture.
For the liquid mixturewhisk together the eggs, pear puree, grated ginger, olive oil, and almond milk, until well incorporated.
The pear puree is so simple to make. First prepare your pears by removing the skin and core, then cut them up into rough quarters – no need to make them pretty here 😉
Add them to a small saucepan with a dash of water and cook them up until the pear pieces are tender. Strain off excess liquid and blend until
This is great for those pears that are a little too ripe to eat fresh, instead of throwing them away cook them up – puree – and freeze in portions. Use the puree for anything from cakes, to muffins, and smoothies.
Back to the recipe…
Add the liquid mixture to the dry mixture and mix together until you have a beautiful smooth batter. At this stage, you can fold in those cubes of fresh pear you had to prepare in beginning.
Scrape the batter into your prepared baking tin and pop in the oven to bake for around 40 to 45 minutes.
This is the moment where your house will fill up with the scent of “healthy sugars, and spice and all things nice…”
The sort of scented goodness that will have the family hovering around the kitchen until the ginger cake is ready!
Once the healthy ginger cake is cooked through and golden on top, remove the beautiful loaf from the oven and allow it to cool in the tin for roughly 15 mins before turning the cake out onto a cooling rack.
Once the ginger cake is completely cool, you can place it on a serving dish and drizzle that wonderful tahini sauce all over the top on the cake, slice and enjoy…
**Bakers Note – Use a skewer and poke the cake all over so that the tahini drizzle can also soak into the cake a little, can we say YUM!**Print
2 medium to large pears
1 cup ground almonds
¼ cup coconut flour
¾ cup cassava flour
1/4 cup arrowroot
1 teaspoon baking powder (gluten/aluminium fee)
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
pinch sea salt
½ cup coconut sugar (or Honey/Erythritol)
2 large free range eggs
½ cup pear puree
1 teaspoon freshly grated ginger
⅓ cup olive oil
⅓ cup almond milk
4 tablespoon tahini
2 tablespoon maple syrup or honey
¼ teaspoon cinnamon
3-4 tablespoon almond milk
toasted flaked almonds
- Peel, quarter and core pears and cut into smaller pieces. Set aside.
- Preheat the oven to 180°C.
- Grease and line 10″ x 4½” loaf tin.
- In a large bowl mix together the ground almonds, coconut, and cassava flour, arrowroot, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
- In a separate bowl whisk together the eggs, pear puree, grated ginger, olive oil, and almond milk.
- Now add the liquid mixture to the dry mix and mix until well combined. It should be a thick batter.
- Fold in the cubed pears.
- Scoop the mixture into your prepared tin and level out the surface.
- Bake for about 40-45 min or until a cocktail stick comes out clean or with just a few crumbs.
- Remove from the oven once ready and leave to cool down for 20 min before removing from the tin. Allow it to cool down further on a rack.
- In the meantime whisk all of the ingredients for the tahini drizzle.
- When the cake is room temperature place it on the serving plate and pour over the drizzle mixture letting it drip over the sides.
- Top with your choices of toasted flaked almonds, edible flowers, thyme sprigs, coconut chips or fresh pears.
- Serve and enjoy!
For the Pear Puree: Peel, quarter and core two medium to large pears and place in a small pot with a little water. Cover and cook until soft. Strain and blend until smooth puree forms.