Ginger cake

  • 2 cups wholemeal flour
  • 1 cup almond meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup coconut sugar
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • 1/3 cup vegetable oil
  • 1 1/2 cups plant milk
  • 1 Tbsp apple cider vinegar

Other ingredients

  • 450g fresh blueberries
  • 2000g plain yoghurt or coconut cream
  • Mint for garnish

To make the ginger cake, pre-heat the oven to 180 degrees and line a cake tin with baking paper. To make the cake add the flour, almond meal, baking powder, baking soda, salt, coconut sugar, cinnamon and ground ginger to a bowl and mix to combine.

In a separate bowl add vegetable oil, milk, apple cider vinegar and mix well. Tip the wet mixture into the dry and fold through to combine. Place in the oven for 35-45 minutes until cooked through. Remove from the oven and set aside to cool before you assemble the trifle.

To make the trifle, firstly add ¼ of the ginger cake, slightly crumble the cake as you add it to the trifle dish. Next add 500g of yoghurt or cream, topping it with 125g of the blueberries. Repeat this action 4 times until your trifle dish is full.

Cook off 250g of blueberries in a saucepan with a splash of water. Tip this mixture onto the top of your trifle then add your mint leaves to garnish.