Ginger cake

Ginger has so many health benefits including nausea/ morning sickness relief, reducing muscle pain, treating indigestion, relieving menstrual pain…the list is endless. What better way to enjoy this spice than to infuse it in a cake? Try out this recipe for a delectable treat. One serving won’t be enough!


2 1/2 cups flour
1 cup molasses
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon ground cloves
2 eggs
1 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 cup water

Serves 10


  • Preheat the oven to 180 degrees.
  • Line your cake tin with parchment paper.
  • Peel, slice and chop the ginger into small pieces. You can also choose to grate instead for finer pieces.
  • In a bowl, mix the oil, molasses and sugar.
  • In a separate bowl, mix the the black pepper, flour, cloves and cinnamon.
  • Heat the water to boiling point, then add the baking soda. Pour the water into the molasses mixture.
  • Add the ginger and mix well.
  • Add the dry ingredients a little at a time, stirring with each addition.
  • Pour in the eggs and mix until well combined.
  • Spoon the batter into the cake tin and bake for one hour.
  • To test if the cake is done, insert a toothpick at the centre. It should come out clean.
  • Allow the cake to cool for around half an hour.
  • Remove it from the tin by gently running a knife on the side.
  • Turn the cake onto a plate, remove the parchment paper and indulge!


  • Another test for cake readiness is to press the top slightly. If it springs back up, it’s ready.
  • In case the top of the cake browns when the inside isn’t ready, cover it with foil and continue baking.
  • If you prefer your cake extra spicy, use more ginger.


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