DAY 176 - Part two

Ginger-Molasses Cake with Candied Cashews

For the Nuts

1 cup chopped cashews

1 tsp. olive oil

1 Tbsp. Cane sugar

1/8 tsp. Sea Salt

For the Cake

 1/2 cup whole wheat flour

1 cup flour

1 tsp baking soda

1 Tbsp. ground ginger

1 " piece fresh gingers, minced into a paste

1/2 tsp sea salt

1/2 cup Organic maple sugar

1 cup coconut milk

1/2 cup molasses

6 Tbsp. coconut oil

1 Tbsp. Apple cider vinegar

For the nuts

Combine nuts, oil, molasses, cane sugar and sea salt. Mix very well.

Heat cast iron pan over med-high heat add nuts, and cook till carmelized but not burnt.

Set aside to cool

For the Cake

Heat oven to 350- oil and flour 2 mini-loaf pans

Sift flours baking soda, ginger and salt into bowl. add fresh ginger.

Combine: maple syrup, coconut milk, molasses, coconut oil, and apple cide vinegar and wisk till well blended.

add to dry ingredients and mix until just combine ( will have some lumps)

fold in the nuts. Pour into pans and bake for 40-50 minutes until center is firm and toothpick inserted come out clean.

* Adapted fromThe Inspired Vegan