Plant-based ginger tea cakes!

Delicious vegan ginger tea cakes with cashew cream frosting!

This recipe is so simple and the cakes are absolutely delicious!! I experimented with a cashew cream for the frosting and it was perfect for this cake. I hope you enjoy :)

In the dry ingredients bowl:

• 1.5 cups plain all-purpose flour

• ½ cup granulated coconut sugar

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon salt

• ½ teaspoon ginger

• ½ teaspoon nutmeg

• ¼ teaspoon ground cloves (3-4 cloves ground)

In the wet ingredients bowl:

• ½ cup coconut syrup

• ½ cup plant milk, I usually use soy or almond

• ⅓ cup coconut oil

• 2 teaspoons vanilla bean paste

• 2 tablespoons apple cider vinegar

Whisk the dry ingredients, whisk the wet ingredients and then combine in the larger bowl.. Mix until a smooth consistency then add to cupcake tin. Bake in moderate oven (180-200 degrees C) for 30 minutes. Check tops of cakes, if they bounce back or skewer comes out clean, they are ready!!

Cool on a wire and prepare the frosting!!

Cashew Cream Frosting, you will need:

• 2/3 cup organic cashews soaked in boiling water for min 1 hour

• 1/3 cup coconut oil

• 1/3 cup coconut syrup

• 1 teaspoon vanilla bean paste

• Juice of 1 lime

Combine all ingredients in a high speed food processor and blend until smooth. Chill for 1 hour for best thickness or use sooner if you can’t wait!!!

Ice and eat immediately!!!!!