Jamaican Ginger Cake

Photography by  Elisa Watson , styling by  Kate Bradley  for  Nourish Magazine  September/October 2014 Issue.

Photography by Elisa Watson, styling by Kate Bradley for Nourish Magazine September/October 2014 Issue.

And so here it is, the second country to be picked for my around the world recipe features! The next 2 months I will be showcasing some of my favourite Jamaican recipes which will have you reaching for the coconuts and pineapples pretending you're on a beach! Jamaican food is quite hard to come by in Australia and I know it's not a cuisine enough of us are familiar with or have been exposed to. So I thought it was time to end that and bring forward the tastes of the Caribbean for all to enjoy.

This cake is one of my all time favourite cakes. It really is. It has such an amazing texture and flavour that it's hard to stop at just one piece! It's a great cake to share with friends and enjoy with a cuppa. The ginger taste is present but not overpowering so it can still be enjoyed by fussy children (as well as fussy adults).

Please enjoy the first instalment of the Jamaican recipes which will be brought to you every Friday for the next 2 months. x

Serves 8-10
Cooking time: 30 minutes
Prep time: 15 minutes


1 cup coconut sugar
1 cup vegan spread (like omega spread or nuttelex)
4 eggs
2 1/2 cups white spelt flour
2” knob ginger, grated
1 tsp vanilla paste
1 cup soy/plant based milk
1/4 tsp salt
2 tsp cinnamon
5 tsp ground ginger
4 tsp baking powder



Preheat oven to 180 degrees Celsius. Grease a bundt tin and set aside.

In a stand alone mixer, cream together the butter and coconut sugar for 2 minutes on a medium speed. Add in one egg at a time and beat for a further 2 minutes.

Gradually add in the flour and milk intermittently. Beat for a further 2 minutes.

Pour into a greased bunds tim and place into the oven for 30-40 minutes or until a skewer comes out clean. 

Let cake cool in tim for 10 minutes and remove and serve.