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My inspiration for this cake was Chow’s recipe for Fresh Ginger Cake. My version is gluten- and dairy-free, and the low glycemic load makes it diabetic-friendly as well. It was a HUGE hit at this year’s Thanksgiving dinner, among an entirely gluten-eating crowd.
I use my own GF baking blend of specialty flours, baking powder and guar gum, but any commercial GF baking mix or your own preferred recipe would work.
To make it with traditional gluten-containing flours, simply replace the GF baking blend and mesquite flour with 2 cups all-purpose flour.
For a vegan cake, simply replace the egg mixture with the equivalent volume of your preferred egg replacer.
I highly recommend serving with lemon curd or a lemon icing – the floral acidity is the perfect complement to the rich spicy flavor of the cake.
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