The ultimate vegan spiced ginger & walnut loaf with a maple glaze
Fluffy, flavoursome and very addictive. This loaf cake is an all year round staple and is incredibly easy to make. Famous for its medicinal properties, ginger is one of my favourite ingredients to use in both sweet or savoury dishes adding a welcome touch of spice! You can play around by swapping walnuts for pecans or adding raisins and chopped dates.
Servings: Appx 8 Time: 1 hours
Ingredients
| 130g plain or wholemeal flour 100g spelt flour 100g ground almonds 150g coconut sugar (or brown muscovado) 1 inch grated ginger root 3 tbsp ground ginger 1 tsp nutmeg 1 tsp cinnamon 1 tsp baking powder 1 tsp bicarbonate of soda 4 tbsp coconut oil 1 tbsp maple syrup 300ml plant-based milk (oat, almond and coconut all work well) 50g walnuts, roughly chopped 20g pumpkin seeds (optional – I add seeds to everything) |
Glaze: 2 tbsp maple syrup 1 tbsp ground ginger |
Method
1. Preheat oven to 180C fan and line a loaf tin with baking paper.
2. Combine the dry ingredients together in a large mixing bowl apart from the walnuts and pumpkin seeds.
3. Gently melt the coconut oil and add this to the dry mixture along with the maple syrup and milk. Stir well to create a smooth mixture then mix in the walnuts and pumpkin seeds.
4. Pour into the loaf tin and decorate the top with any leftover walnuts or seeds.
5. Bake for 50 minutes, remove from the oven and leave to cool for 5 minutes. Then remove from tin and leave to cool on a wire rack.
6. To make the glaze, mix the maple syrup and ground ginger and roughly drizzle over the loaf once it is completely cooled.
7. Store in the fridge for extra freshness and longevity! Delicious served warm or cold.
