Go Back to Recipes Page      Print This

Chocolate Ginger Cake

I usually prefer only chocolate in my chocolate (okay, some nuts now and then), but the combination of chocolate and ginger is just magical. It somehow helps boost the chocolate flavor so that you are in absolute chocolate heaven when you bite into this moist cake. 


2 1/2 cups whole wheat pastry flour 
1/2 cup unsweetened cocoa powder 
1/4 teaspoon sea salt 
3 teaspoons baking powder
2 teaspoons baking soda 
1/2 cup unsweetened, shredded coconut 
3 teaspoons powdered ginger 
1 teaspoon ground cinnamon 
1/2 cup avocado oil 
1/2 cup brown rice syrup 
1 teaspoon brown rice vinegar 
1 teaspoon pure vanilla extract 
1-1 1/2 cups unsweetened almond or soy milk 

Chocolate glaze: 

1/4 cup vanilla soy or rice milk 
3 tablespoons brown rice syrup 
1 cup grain-sweetened, non-dairy chocolate chips 

Preheat oven to 350 degrees and lightly oil a standard bundt pan. Instead of flour, dust the pan with cocoa powder, so that the cake doesn't have white deposits on it. Combine flour, cocoa powder, salt, baking powder/soda, coconut and spices. Whisk briskly. Mix in oil, rice syrup, vinegar and vanilla. Slowly add milk to create a smooth, spoonable batter. Spoon evenly into the prepared pan and bake until the top of the cake springs back to the touch or an inserted toothpick comes out clean, 35-40 minutes. Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a platter. Allow to cool completely.

To make the glaze, simply combine milk and rice syrup in a sauce pan and bring to a boil over medium heat. Turn off heat and stir in chocolate chips, stirring until smooth and satin-like. Immediately spoon a thin glaze over cake, allowing it to run down the sides. Allow to set for a minute or so and repeat with another layer of glaze, continuing until the cake is glazed as you like.

Makes 8-10 servings. 


Ergo Chef
 Christina's Advertisers