Our Christmas memories always include a piece of ginger spice cake from the Christmas market. For years I have been trying various recipes and looking for the ultimate taste experience. Now I have developed my own ginger spice cake recipe, which is also vegan. Ideal to use up leftover bananas that are in the freezer. The bananas and the naturally cloudy apple juice from the orchard replace the eggs that normally belong in such a cake. The result is a moist and fluffy cake that can be covered with icing sugar or chocolate. It keeps wonderfully fresh in a large biscuit tin, unless it has already been eaten.
125 millilitres of oil (e.g. rapeseed oil)
200 grams of raw cane sugar
2 bananas (defrosted or fresh)
125 millilitres of naturally cloudy apple juice
1 tablespoon of homemade vanilla sugar
1/2 small bottle of bitter almond essence
1 small bottle (2 millilitres) of rum essence (alternatively 1-2 tablespoons of Rum)
1 pinch of salt
1 pinch of nutmeg, grated
1 teaspoon of cinnamon powder
2 teaspoons of gingerbread spice
180 grams of wheat flour
120 grams of potato or corn starch
1 packet cream of tartar (about 2 tablespoons)
3 tablespoons of cocoa
1. Beat the oil and sugar with the whisk until frothy.
2. Add the defrosted or fresh bananas, continue whisking and pour in the apple juice whilst stirring.
3. Add the bitter almond and rum aroma as well as the salt and the different spices.
4. Mix the flour with the cream of tartar, the potato or corn starch, and the cocoa powder and stir into the liquid ingredients.
5. Now place the dough on a greased baking tray and spread it evenly.
6. Bake at 200 ° C in the preheated oven on the middle rail for 20 minutes.
7. Let it cool and brush with icing, chocolate, or both.
Tipp: I often freeze bananas before they turn too brown. That way I can use them for making vegan ice cream, banana bread, or this cake.
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