Vegan Jamaican Ginger with Caramel Sauce

 
This vegan cake is a delicious, versatile cake. There are so many possible variations – substitute the apple sauce for pumpkin purée or mashed bananas; add grated apple or carrots; add 1 tablespoon cocoa powder and chocolate chips; or add 1 tablespoon instant coffee and diced crystallized ginger.

 

 

The Cake

YOU WILL NEED

GINGER CAKE MIX
WET INGREDIENTS

1 cup warm, unsweetened vegan milk (240g)
⅓ cup unsweetened apple sauce (80g)
7 tablespoons mild extra-virgin olive oil (78g)
2 tablespoons molasses or golden syrup (46g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease an 8-inch tube pan and line the bottom with parchment paper.
  • Stir olive oil, warm vegan milk, apple sauce and molasses (or golden syrup) until combined.
  • Place ginger cake mix in a large bowl.
  • Slowly add the liquid blend to the ginger cake mix while mixing with a hand-held whisk until well combined.
  • Pour batter into prepared pan and bake for 42-45 minutes or until toothpick inserted in center comes out clean. Cool in baking pan for at least 30 minutes before unmolding.

 

The Sauce 

YOU WILL NEED

INGREDIENTS

¼ cup light brown sugar (50g)
⅓ cup coconut milk (80g)
1 teaspoon vanilla extract
Pinch of salt

 

INSTRUCTIONS
  • Place sugar and coconut milk in a small saucepan and bring to a gentle boil over medium-low heat.
  • Simmer on low for about 5 minutes until thickened, whisking occasionally.
  • Remove from heat, then stir in vanilla extract and a pinch of salt.
  • Drizzle caramel sauce over cake slices just before serving.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.