A gorgeously sticky ginger sponge with coconut caramel and plantain custard. This recipe from Nathan Collymore, head chef of Jam Delish, is a vegan treat.
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Serves
6
For the Ginger Cake:
Oat Milk
Apple Cider Vinegar
Water
Date
Self Raising Flour
Dark Brown Sugar
Bicarbonate of Soda
Ground Ginger
Ground Cinnamon
Nutmeg
Vanilla Extract
Black Treacle
Vegan Butter
For The Plantain Sauce:
Plantain
Coconut Milk
White Sugar
Vanilla Extract
Turmeric
For The Coconut Caramel:
Coconut Milk
Soft Brown Sugar
Serves
6
For the Ginger Cake:
Oat Milk
Apple Cider Vinegar
Water
Date
Self Raising Flour
Dark Brown Sugar
Bicarbonate of Soda
Ground Ginger
Ground Cinnamon
Nutmeg
Vanilla Extract
Black Treacle
Vegan Butter
For The Plantain Sauce:
Plantain
Coconut Milk
White Sugar
Vanilla Extract
Turmeric
For The Coconut Caramel:
Coconut Milk
Soft Brown Sugar
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Step 1.
Preheat the oven to 180°C.
Step 2.
Add the oat milk to a jug and tip in the apple cider vinegar.
Step 3.
Finely chop dates and add to a pan. Add roughly 120ml of water and simmer for 5 minutes until the dates are moist and have absorbed the majority of the water, remove from heat, and then blitz two-thirds of this to a paste.
Step 4.
In a large mixing bowl, mix the flour, sugar, ginger, bicarb, cinnamon and nutmeg with a pinch of salt.
Step 5.
Tip in the oat milk mixture and beat together, add the date puree and the chopped dates, the vanilla, treacle and vegan butter. Beat together, tip into a lined loaf tin and bake for 45-50 minutes, a skewer inserted should come out clean.
Step 6.
To make the coconut caramel, tip the coconut milk into a pan and add the sugar. Bring to a boil and reduce by one-third. Add a big pinch of salt and keep warm.
Step 7.
To make the custard, blend plantain with milk until smooth, pour into a saucepan, add the remaining ingredients, cook over a low heat till glossy and custard-like consistency. Set aside.
Step 8.
Allow the cake to cool for 10-15 mins before tipping out. Cut into slices and finish with the custard and plenty of the coconut caramel.
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