Ginger Cake with Apricot Sticky Sauce

Ingredients

• 6 organic apricots, halved pitted and diced (for sauce)
• 1 cup dried apricots (for sauce)
• 3 tablespoons brown rice syrup or honey (for sauce)
• 1/4 cup orange juice (for sauce)
• 1/4 cup vanilla soy milk (for sauce)
• 1 pinch sea salt (for sauce)
• 1 organic lemon grated zest (for sauce)
• 2 1/2 cup whole wheat flour
• 4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 tablespoon baking powder
• Generous pinch sea salt
• 1 tablespoon granulated coffee, dissolved in 1 cup hot filtered water
• 1/2 cup light olive oil or avocado oil
• 1/2 cup brown rice syrup or honey
• 1/4 cup maple syrup
• 1 1/2 teaspoon pure vanilla extract
• 1 cup vanilla soy milk
• 2 tablespoons ginger root, finely grated
• 1/2 cup walnuts, minced

Directions

1. Preheat oven to 350 degrees F. Lightly oil and flour a standard bundt pan or two 6-mold giant muffin tins to make individual cakes.
2. Prepare the sauce by combining all the sauce ingredients in a heavy saucepan over medium heat.
3. Bring sauce to a boil, uncovered. Cover, reduce heat to low, and cook until the dried apricots are soft, about 25 minutes.
4. Remove cover and continue to cook until the sauce thickens slightly. Set aside to cool.
5. Prepare the cake by whisking together the flour, ground ginger, cinnamon, allspice, baking powder and sea salt.
6. Mix in the dissolved coffee, oil, rice syrup, maple syrup and vanilla. While mixing, slowly stir in the soy milk, to create a smooth, spoonable batter.
7. Fold in the fresh ginger and walnut pieces, incorporating them through the batter.
8. Spoon batter evenly into prepared pan.
9. Bake until the top springs back to the touch, 35-45 minutes. Remove from oven. Allow to stand for about 10 minutes.
10. Loosen the cake from the pan sides with a butter knife and invert it onto a plate to cool completely. To serve, simply place a wedge of cake on an individual dessert plate and spoon sauce over the top.