Recipe Ginger Espresso Cake

Prep time

20 minutes plus cooling time

Cook time

20-25 minutes


Dry Ingredients:
150g oat/spelt flour
210g unbleached all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
200g unrefined light muscovado or brown sugar (or natural sugar of choice)
2 tablespoons flaxseed meal
Pinch of salt
100g Dutch spiced cookies roughly broken into pieces
1/4 cup @buderimginger Naked Ginger finely chopped

Wet Ingredients:
150g melted coconut oil/vegan butter
1/4 cup pre-made espresso
1/4 cup organic sunflower oil (or coconut oil)
175ml oat milk mixed with 1 teaspoon white vinegar
1 teaspoon vanilla extract

Ginger Icing:
300g icing sugar
2 tablespoons @buderimginger Ginger Cordial
50g Dutch spiced cookies processed to a crumb-like texture
60g vegetable shortening or vegan butter melted
1 teaspoon vanilla extract
5 to 6 tablespoons oat milk


  • Preheat the oven to 175•C and line and grease 2 round 19cm/20cm cake pans.
  • Sift and mix together the dry ingredients in a large bowl with the exception of the cookies and the chopped ginger.
  • Whisk together all the wet ingredients. Then, make a well in the dry ingredients and pour the wet mixture in the well and gently combine.
  • Add the broken cookies and chopped ginger and fold through to evenly distribute.
  • Divide the batter between the two pans and bake for 20 to 25 minutes or until a skewer comes out clean.
  • Allow to cool in the pans for 15 minutes and then completely cool on a wire rack before icing.
  • For the icing, place all the ingredients in a blender and mix until smooth. Spread a third of the icing between the cake layers and the rest on top.
  • Sprinkle some more cookie crumbs on top and enjoy.

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