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Fresh Ginger Cake

A pleasantly spicy cake, perfect with a cup of tea.

Fresh Ginger Cake


  • 360 g (2¼ cup) whole wheat flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 120 ml (½ cup) plain yoghurt
  • 60 ml (¼ cup) milk, or Milk alternative
  • 3 large eggs, or egg substitute
  • 170 g (¾ cup) light butter spread
  • 200 g (1 cup) caster sugar
  • 1 strip lemon peel
  • 1 teaspoon vanilla essence
  • 1½ teaspoon fresh ginger root


  1. Preheat oven to 180°C (350°F). Lightly coat a 23cm X 13cm (9-inch X 5-inch) loaf tin with cooking spray.
  2. Combine flour, baking powder and salt in a medium-size mixing bowl. Set aside.
  3. Place remaining ingredients into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 45 seconds.
  7. Pour wet ingredients into dry and mix by hand until thoroughly combined.
  8. Pour into prepared loaf tin and bake for 1 hour and 15 minutes or until a knife inserted in centre comes out clean.

Chef's Notes

Use 400 g (2 cups) of wheat berries in place of whole wheat flour. Grind berries into flour using a Vitamix Dry blade container for 1 minute on High prior to using in recipe.

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