Winter is on my head, but eternal spring is in my heart. – Victor Hugo
The birds are coming back from their winter hiatus and the almond trees are in full bloom, all the while the sun plays pick-a-boo with the clouds. Spring is once again upon us! Rain and sun simultaneously, mild temperatures with a touch of hail. This is Central California in mid March. And even though we don’t get snow, when the rain drops appear and stay, we know spring showers are gifting us with a multitude of gorgeous flowers. In fact, the bursting trees, the pops of color from camellia bushes (they love cold temperatures) and the bees working away pollinating, are all inspiration to bring the outdoors in! And what better way to do this than to create a dessert inspired by nature, made with whole food ingredients.
Since it’s still on the cooler side, baking with ingredients such as lemon, ginger cinnamon and molasses paired with a cozy cup of warm herbal tea–this is my idea of creating perfect spring moments.
The recipe I share today was inspired by the fields of blossoming trees in my area of California–the Central Valley. I wish everyone could see this time of year here. Picture orchard after orchard of white, pink and melon colored blossoms with the snow covered Sierra Nevada Mountain Range in the background. And even though we don’t get snow at our level, the blossom petals that eventually scatter to the ground with a foggy morning backdrop, actually make it feel quite like a snow covered winter (minus the freezing temperatures).
But, enough about beautiful landscapes, let’s get to the cake…
This cake recipe is so delicious served warm with the sweet lemon drizzle. The citrus notes prove to be very appropriate for this time of year. Gooey and moist, with pops of ginger and lemon, a combination that pairs nicely with coffee (if that is your cup of tea) or a beautiful spearmint tea. If you elect to decorate your dessert with spring flowers, I could see this recipe being perfect for a baby shower, Easter dessert or even a spring birthday. From the photo, you can see I used a bit of lavender because here in the Valley we do get a few warm days, which graces us with bushes of early lavender bloom.
Ginger Molasses Cake + Lemon Drizzle
This recipe was adapted from Greenhouse Juice co.
Preparation: 30 minutes
Cook Time: 45 minutes
- 3 flax “eggs” (3 tbsp. ground flax mixed with 9 tbsp. filtered water)
- 1/2 c. organic solid coconut oil
- 1/2 c. coconut sugar
- 3/4 c. molasses
- 4 tbsp. ginger juice or 4 tbsp. fresh ginger grated
- 2 c. millet flour (or gluten-free blend)
- 1 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. sea salt
- 3/4 -1 c. hot filtered water
- 1 tsp coconut oil, for greasing the cake pan
Lemon Drizzle Ingredients:
- 1/2 c. coconut sugar
- 1 tbsp. potato starch
- 1 c. filtered water
- Zest of 1 organic lemon
- 1/4 c. freshly squeezed lemon juice
- Pinch of sea salt
- 3 tbsp. melted coconut oil (use refined or dearomatized coconut oil if you don’t want your drizzle to have a coconut flavor)
- Preheat oven to 350F.
- Prepare the flax eggs and let them sit for 10+ minutes until they gel.
- In a bowl, cream the coconut oil and sugar with a mixer. Add the molasses, flax “eggs” and ginger.
- In another bowl, sift the flour, baking soda, cinnamon, cloves and salt. Add the dry ingredients to the wet ingredients, plus the 3/4 c. hot water and beat until completely smooth. Add more hot water (up to 1 c. more) if the batter needs to be smoother.
- Grease an 8 x 12 inch cake pan or a 9 inch round pan with coconut oil.
- Pour the batter into the pan and bake for 45 minutes or until a toothpick comes out clean.
- While the cake is baking, mix the coconut sugar and potato starch in a sauce pan until well combine. Stir in the water, zest, lemon juice and salt. Bring to a boil stirring until thickened–about 10 minutes. Reduce to low and add coconut oil. Stir until melted. Cool and keep in refrigerator for up to 1 week.
- Remove cake from oven when toothpick is clean. Let cool for 10-15 minutes. Flip onto a beautiful plate or cake stand.
- When ready to serve, warm the lemon drizzle on low heat. Pour over your cake entire cake. Find some lovely spring flower blossoms for an optional decorative touch, slice and enjoy!
<3 Eat Your Greens Out