again, i’m in the vicinity of guelph, ontario at this time of year. so, like last year, i made ben a quirky birthday cake. not like last year’s tribute to canada, but still a variation on a theme (maybe it’s a salmon swimming upstream?)

vegan ginger and pecan fish cake

first up, you need one of these great fish cake tins. i bought thins one at value village for a few dollars (i think it’s actually for making salmon mousse?). it’s coppery and thin and usually hangs on my bedroom wall…

for the cake you need:

1.5 cups plain flour

1 cup brown sugar

half a teaspoon bicarb

half a teaspoon salt

1 teaspoon ground ginger

a handful of chopped pecans

half a handful of crystallised ginger, thinly sliced and chopped

1 cup fruit juice (i used pomegranate and lime)

a third of a cup vegetable oil

a teaspoon vanilla

a tablespoon of apple cider vingear

the oven needs to be at about 180 degrees c

grease the pan with oil

mix the dry ingredients together well & whisk the wet ingredients (but not the vinegar) together

mix the wet and dry together. add the vinegar and stir well. pour into the pan and work out how to keep it level in the ovel – you’ll need to improvise!

bake for about 40 minutes or until cooked.

i let it cool completely in the pan before turning it out. and carried it in a ziplock bag all the way to guelph.