Spring Ginger Spice Cake with Lemon-Honey Glaze

Light, warming, and balancing for Kapha season

As winter softens into spring, nature calls us to shake off heaviness, reawaken our energy, and embrace new beginnings. In Ayurveda, this is a time to lighten the diet, stoke digestive fire, and gently invite warmth back into the body. This Spring Ginger Spice Cake is inspired by an old-fashioned recipe but adapted for the season — spiced, light, and brightened with a lemon-honey glaze that carries the promise of spring.

Ingredients

Dry Ingredients

• 1 cup spelt flour (or half spelt, half almond flour for a lighter texture)

• ½ cup coconut sugar

• ¾ teaspoon baking powder

• ¾ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger (or 1 Tbsp freshly grated)

• ¼ teaspoon ground cardamom

• ¼ teaspoon ground cloves (optional)

• A pinch of black pepper (optional, for warmth & digestion)
  

Wet Ingredients

• ¼ cup melted coconut oil or ghee

• ¼ cup maple syrup or honey

• ½ cup coconut yogurt or buttermilk

• 1 tablespoon lemon zest

• 2–3 tablespoons water as needed
  

Lemon-Honey Glaze

• ¼ cup honey or maple syrup

• 1 tablespoon cornstarch or arrowroot powder

• Pinch of salt

• ½ cup boiling water

• 1 teaspoon fresh lemon zest

• 3 tablespoons fresh lemon juice

• 1 teaspoon coconut oil or ghee (optional, for silkiness)
  

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square pan or line with baking paper.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all spices.

3. Prepare the wet ingredients: Gently warm the coconut oil (or ghee) with the maple syrup (or honey). Remove from heat and whisk in yogurt (or buttermilk) and lemon zest.

4. Combine: Add the wet ingredients to the dry ingredients and stir until smooth, adding water if the batter feels too thick.

5. Bake: Pour into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.

6. Make the glaze: In a small saucepan, whisk cornstarch, salt, and boiling water. Simmer for 3–5 minutes until slightly thickened. Add honey (or maple syrup), lemon juice, and zest. Stir until smooth, adding a little coconut oil or ghee for gloss if desired.

7. Serve: Let the cake cool slightly, then drizzle with warm lemon-honey glaze before serving.
   

This cake is best enjoyed on a bright spring afternoon, perhaps with a cup of spiced tea, as a way to celebrate the turning season and nourish both body and spirit.

Inspired by Linda Banchek