Ginger Spice Cake

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Gin­ger Spice Cake

• ¹⁄₂ cup packed, soaked Irish moss blended with 1 ½ cups water until smooth
• 3 loosely packed cups almond pulp
• 4 cups dried shred­ded coconut made into pow­der in a blender or food proces­sor
• ¹⁄₂ cup maple syrup or honey
• ³⁄₄ cup coconut oil (soften or melt before using)
• 2 cups chopped yel­low zuc­chini or peeled green zuc­chini
• 2 tsp. vanilla extract
• ³⁄₄ tsp. salt
• 1 cup Rapadura ground to a pow­der
• ¹⁄₁₆ tsp. cayenne
• ³⁄₄ tsp. gin­ger pow­der
• 1 ¹⁄₂ tsp. cin­na­mon
• 1 Tbs. Chai spice mix (see recipe below)
• 2 Tbs. psyl­lium husk pow­der (blend husks in a cof­fee grinder if you can’t find pow­der)

Soak about ¹⁄₃ cup of dry Irish moss for 3 hours or overnight. Rinse very, very well and press into a met­ric won­der cup to mea­sure out ¹⁄₂ cup of soaked irish moss.
Blend the zuc­chini with all the liq­uids and oils until smooth.
Mix every­thing together in a large bowl with your hands.
Divide the bat­ter in half and press each half into a round 10 1/​4 inch spring form pan.If you only have one pan, press the first half in, then place cheese­cloth on top and press in the sec­ond half.
Place the cake in the refrig­er­a­tor or freezer for a quick set up.

Gin­ger Frost­ing

• 1 cup cashews
• ³⁄₄ cup maple syrup or honey
• 7 Tbs water
• 2 Tbs. coconut oil
• ³⁄₈ cup chopped gin­ger
• 1 tsp. pump­kin pie spice

Blend well until creamy. Refrig­er­ate until firm. Then frost

Cake Assem­bly
Press the cake into a form lined with cheese­cloth for easy removal
Frost the cake being care­ful to gen­tly spread so as not to get cake crumbs in the frost­ing. Freez­ing the cake first will pre­vent this from hap­pen­ing.

Chai Spice Mix

• 5 tsp. ground car­damom
• ¹⁄₂ tsp. ground all­spice
• 1 ¹⁄₂ tsp. ground cin­na­mon
• ¹⁄₂ tsp. ground cloves
• 1 ¹⁄₂ tsp. ground gin­ger
• ¹⁄₂ tsp. ground black pep­per
• ¹⁄₂ tsp. ground nut­meg

Place all ingre­di­ents in a bowl and mix until well com­bined.
Use 1 Tbs. for the above recipe and store the remain­ing in a spice jar for later use.

View this recipe on Elaina’s site.