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What you’ll need


1 cup The Healthy Baker Plain Flour

ginger paste

1 ½ teaspoon ground ginger

ground cinnamon

1 teaspoon ground cinnamon

nutmeg powder

¼ teaspoon nutmeg, grated

black pepper

a few black pepper zests

baking soda

½ teaspoon bicarbonate of soda


2 tablespoon milk


150g molasses


75ml auzure Canola Oil

eggs beaten

1 large egg, lightly beaten

For the icing

icing sugar

1 cup icing sugar

lemon grated

1 lemon grated


Sift the flour and spices into a mixing bowl and combine the milk and bicarbonate of soda in a separate bowl and set aside.


Now place the molasses and oil in a small saucepan over medium heat and stir until the butter has melted completely and you have a dark caramel situation.


Stir this into the flour mixture, then add in the egg and finally the bicarbonate of soda and milk.


Mix with a wooden spoon until well combined then spoon into your prepared loaf tin and smooth over the top.


Bake for 45 minutes. Let cool in the tin for five minutes before turning out to a rack to cool completely.


To ice, just mix together the icing sugar and lemon juice until you have a nice spreadable consistency and drizzle over the cake.