The Greenhouse Cookbook Sticky Ginger Cake with Lemon Sauce

So excited for our friends over at the Greenhouse Juice co. who are just about to release their first book, The Greenhouse Cookbook! I was lucky enough to be sent a copy so wanted to share my favourite recipe from the book with you all. This Sticky Ginger Cake with Lemon Sauce tastes incredible, I hope you all enjoy making it and more importantly eating it:)


Serves: 8

Cooking: 35M

Total: 35M

Difficulty: medium

Ginger Cake

1 beaten flax “egg” (1 tablespoon ground flax seeds whisked with 3 tablespoons warm water)

1/2 cup coconut oil, at room temperature (solid)

1/2 cup coconut sugar

3/4 cup molasses

2 tablespoons ginger juice or 1 tablespoon finely grated fresh ginger

2 tablespoons ginger juice or 1 tablespoon finely grated fresh ginger

2 cups white rice flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons xanthan gum

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1/2 to 3/4 cup hot filtered water

1 teaspoon coconut oil, for greasing cake pan

Lemon Sauce

1/2 cup coconut sugar

1 tablespoon cornstarch

1 cup filtered water

Zest of 1 lemon

1/4 cup freshly squeezed lemon juice

Pinch of sea salt

3 tablespoons dearomatized coconut oil


Preheat the oven to 350ºF.

To prepare the flax egg, in a small bowl whisk 1 tablespoon of ground flax seeds into 3 tablespoons warm water. Let it sit for 10 minutes or longer, until it turns into a gel. The best version of this involves grinding your own flax seeds in a very clean coffee grinder (grind something else in between the coffee and the flax seeds and discard to ensure that all coffee residue is eliminated), but you can also buy pre-ground flax seeds – just make sure they’re fresh.

In a large bowl, cream together the coconut oil and sugar with a hand mixer. Add the molasses, beaten flax “egg” and ginger. In a separate bowl, sift together the flour, baking soda, xanthan gum, cinnamon, cloves and salt. Add the dry ingredients to the wet ingredient bowl along with 1/2 cup hot water and beat until smooth. Add a bot more hot water if you’re not using ginger juice, or if the batter needs it to smooth out properly, up to 3/4 cup in total.

Grease an 8×12 inch cake pan or a 9-inch round cake pan with coconut oil. Pour the batter into the pan and bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

For the lemon sauce combine the coconut sugar and cornstarch in a saucepan. Stir in the water, lemon zest, lemon juice and a pinch of salt. Bring to a boil stirring until thickened, for about 10 minutes. Reduce to a low and add dearomatized coconut oil, stirring until melted. Cool and keep in fridge for up to 1 week. When you’re ready to serve the cake, warm the lemon sauce in a small pan over low heat, stirring well. Drizzle or spread it on the cake, slice and serve.