Layered Ginger Cake with Caramel Frosting

Since I’ve been pregnant, ginger has been a lifesaver and I just can’t enough of it. This inspired my latest recipe working in collaboration with Graham’s The Family Dairy using their super creamy but fat-free Quark, a staple in my fridge that can be used for all kinds of sweet and savoury dishes. You can check out my other recipes for more inspiration over here.

Here I’ve used it as part of a creamy, caramel-like topping in between layers of a delicious ginger sponge – yum! You could easily make this into a cake or muffins – either way, it makes for an indulgent afternoon tea treat or dessert on a weekend.

For the ginger loaf cake –

  • 75g coconut oil (I used The Coconut Company)
  • 50g coconut sugar (I used The Coconut Company)
  • 4 tablespoons coconut nectar, maple syrup or date nectar (I used Beloved)
  • 100g oat flour
  • 100g gluten-free plain flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lucuma or maca powder (optional)
  • 2 eggs, beaten (I used The Happy Egg Company)
  • 50ml milk
  • 2 teaspoons bicarbonate of soda

For the topping –

  • 150g Graham’s The Family Dairy Quark
  • 2 tablespoons coconut nectar, maple syrup or date nectar
  • 3 tablespoons unsweetened chestnut puree or spread (I used St Dalfour)
  • ½ teaspoon vanilla extract

To decorate –

  • Crystalised ginger, diced
  • I also topped with raw chocolate coated ginger chunks from The Raw Chocolate Company

Get baking!

  1. Preheat the oven to 160 degrees C and grease and line a 9×9 in baking tin.
  2. Gently melt the coconut oil, coconut sugar and choice of syrup/nectar in a pan until the sugar has dissolved, then remove from the heat and allow to cool slightly.
  3. Mix together the flours, ginger and cinnamon in a large bowl.
  4. Heat the milk in a pan and stir in the bicarbonate of soda – it will start to fizz! Stir quickly into the dry ingredients along with the eggs and mix well.
  5. Spoon into the tin, smooth out evenly and bake for about 35 minutes until risen, golden and spongey. Leave to cool in the tin then remove and place on a board.
  6. Meanwhile beat together the topping ingredients and chill in the fridge until needed.
  7. When the ginger cake has cooled, cut into rectangular pieces. Spread all with the frosting then stack one on top of another to create a double-decker effect. Top with the decorations then enjoy!

Keep any remaining pieces of the cake in an airtight container in the fridge for up to 2 days.

Check out my other recipes for Graham’s The Family Dairy over here 🙂