Recipes with Ginger

Ginger-bread and Lemon-Ginger-cake recipes

Gingerbread and lemon ginger cake recipes

Please note that it is possible to use vegan alternatives in this recipe. There are vegan egg and butter substitutes which work well as binding agents in this recipe. Note that pancakes for example turn out quite well when made with soymilk, and without eggs. I find that food tastes better without the after-taste of animal suffering : )

A recipe for Gingerbread biscuits


185g of butter, softened
1 cup brown sugar, well packed
1 teaspoon of bicarbonate of soda
1 teaspoon of ground ginger (I prefer to use a lot more!)
A pinch of salt
1 teaspoon of nutmeg
2 teaspoons of cinnamon
A pinch of ground cloves
4 cups of plain flour
2 free-range eggs
icing for decoration

Preparation and Baking directions

This mixture can be used to make gingerbread men. This recipe is best made in a Mixmaster. Halve the recipe ingredients if making with a hand-held mixer.

Cover a baking tray with foil.
Place the first nine ingredients in a large mixing bowl. Add two cups of the flour, and one egg.
Mix at low speed until well blended.
Roll out thinly and cut into desired shapes.
Place on biscuit tray
Beat remaining egg with a little water (1 tablespoon) and brush the gingerbread to form a glaze.

Cook at 180C for 10-15 minutes until lightly browned and ‘set’.
Place on a rack to cool.
Place a short piece of spaghetti in the biscuit if you want to make a hole to hang them on a x-mas tree as decorations.
Remove after cooking but while the biscuits are still warm.

Then bring them round to my place so I can scoff the lot!

Alternatively, enjoy yourself!

Recipe for lemon ginger cake


1 1/4 cups all purpose flour
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tablespoons soy yogurt
1 1/2 teaspoons finely grated lemon zest


1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioners sugar
1/4 cup soymilk
juice of 1 lemon


Preheat oven to 350 F. Line tins with paper cupcake liners.
Sift together flour through salt.
Wisk together wet ingredients (oil through yogurt) until well emulsified.
Fold dry ingredients into wet, wisking to combine.
Fold in lemon peel and crystalized ginger.
Pour into tins, 2/3 of the way.
Bake 17 – 22 minutes, until top springs back when touched or a toothpick comes out clean.
When fully cooled frost them with frosting below.

Preparing the frosting

In a round bottom bowl cream margarine and shortening with a strong fork. This could take 5 minutes, to make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting.