If you don’t like overly sweet desserts, this one is for you. It uses lots of fresh ginger and thick molasses, but produces a beautiful, fluffy and light cake. The whipped cream adds a cold, refreshing creaminess. Serve with a hot cup of tea!

Ingredients

• 1 cup peeled ginger, cut into slices

• 1 cup sugar

• 1 cup oil (canola, avocado, algae)

• 1 cup blackstrap molasses

• 2 1/3 cups flour

• 1 tsp. cinnamon

• 1 tsp. ground ginger

• 1/2 tsp. ground gloves

• 2 tsp kosher salt

• 2 tsp. baking soda

• 1 cup boiling water

• 2 eggs

For the topping

• 1 cup heavy whipping cream

• 1-2 tbsp. sugar

• 1/2 tsp. vanilla extract

• Optional: edible flowers, such as pansies

Make it!

1. Preheat the oven to 350F. Grease two 9” cake pans or three 6” ones VERY well. If you’re paranoid about sticking, add parchment rounds to the bottom of each pan as well.

2. In a medium bowl, add the flour, cinnamon, ground ginger, ground cloves, salt and baking soda. Whisk together. Sift into a large bowl.

3. In a blender or food processor, puree the ginger and sugar until it becomes a smooth paste. Add into a medium mixing bowl with the molasses and oil, and whisk until combined. Slowly stream in the boiling water and whisk again.

4. Carefully stream the wet ingredients into the dry, whisking until combined. Add eggs and fold until it just comes together.

5. Divide the bater into your cake pans and bake for 35-38 minutes (for 9” pans) and 29-32 minutes (for 6” pans) or until a toothpick comes out clean. Cool the cakes while still in their pans.

6. Right before serving, make your whipped cream! Place the bowl from your standing mixer in the freezer for 5-10 minutes. Remove and add the heavy cream, sugar and vanilla extract. Using the whisk attachment beat on medium-high until very soft peaks form. Don’t walk away, it comes together quickly!

7. Assemble! Once the cakes are cooled, remove from the pans and layer the cake with the whipped cream in between each round. Top with edible flower and enjoy with a hot cup of tea!