Ingredients

1/3 c. granulated sugar;

1/3 c. honey;

1/2 c. applesauce;

1/2 c. plain yogurt;

2 eggs, beaten;

2 Tbsp. canola oil;

1 tsp. pure vanilla extract;

2 Tbsp. fresh ginger, minced;

1 c. cooked rice (white or brown);

1 3/4 c. cake flour;

1/2 Tbsp. baking soda;

1/2 Tbsp. baking powder;

1/2 Tbsp. ground cinnamon;

1 tsp. ground ginger powder;

1/2 tsp. ground cloves;

1/2 tsp. Asian 5-spice powder (optional);

pinch of ground cardamom;

1/4 c. chopped walnuts, lightly toasted.

Preparation

  • Preheat oven to 375 degrees F.
  • Line the bottom of a 9" cake pan with parchment paper. Lightly coat the entire cake pan with cooking spray.
  1. In a medium bowl, combine all dry ingredients: rice, flour, baking soda and powder, cinnamon, ginger powder, cloves, and cardamom. Mix well.
  2. In a separate bowl, combine the sugars, applesauce, yogurt, eggs, oil, vanilla, and fresh ginger.
  3. Gradually add the dry ingredients to the wet ingredients and gently mix until just incorporated. Add the walnuts and fold gently. Be careful to avoid overmixing!
  4. Pour the batter into the prepared cake pan.
  5. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Allow cake to cool slightly before removing from pan. Place on a wire rack and cool completely.

Optional: serve with a honey-yogurt sauce. Mix about 1/4c. honey into 1 c. plain yogurt. Whisk until smooth and adjust to taste. Spoon sauce alongside the ginger cake and serve!