Ultimate Vegan Ginger Bundt Cake with Zesty Lime Glaze & Macerated Strawberries: A Perfect JING Herbal Tea Pairing
Indulge in a truly delightful treat with this vegan ginger bundt cake, boasting a moist, spicy crumb, a vibrant lime glaze, and juicy macerated strawberries. It’s an effortlessly elegant cake, perfect for any afternoon tea gathering and an exquisite partner to JING’s refreshing Green Apple and Hibiscus herbal tea. Post proudly sponsored by JING.
The culinary world is a playground of possibilities, and few subjects are as captivating as the art of flavor pairings. It’s about more than just combining ingredients; it’s about understanding how different profiles – whether complementary or contrasting – interact to create a truly harmonious and unforgettable taste experience. This exploration into what ingredients elevate each other and what combinations deliver the best possible outcome is a journey I deeply enjoy researching and experimenting with in my kitchen.
It was with this passion that I eagerly accepted the challenge when the wonderful team at JING Tea reached out. They tasked me with crafting an afternoon tea recipe that would perfectly complement their exciting new Green Apple and Hibiscus herbal tea. The result of this delicious collaboration is this spectacular vegan ginger bundt cake, a recipe I’m thrilled to share with you today.
JING’s Green Apple and Hibiscus herbal tea is a testament to purity and quality. It’s a crisp, vibrant, and utterly refreshing loose-leaf blend, meticulously crafted from only the finest green apple, hibiscus sepals, lemongrass, and pineapple. What truly sets it apart is its authenticity: there are absolutely no additional artificial flavors, essences, or hidden ingredients. What you taste is the genuine, high-quality essence of real fruit and floral components, carefully selected and expertly blended to deliver a truly superior cup.
This commitment to natural, pure ingredients ensures that every sip offers a clear and honest expression of flavor. It’s a tea that encourages you to slow down, to savor the moment, and to truly appreciate the subtle complexities that high-quality botanicals can offer. It’s not just a drink; it’s an experience worth carving out time for in your busy day, a small ritual of indulgence that calms the senses and invigorates the palate.
Like many people in the UK, I find myself reaching for a cup of tea multiple times throughout the day. It’s a comforting habit, deeply ingrained in our culture. However, as the afternoon transitions into evening, I consciously make an effort to reduce my caffeine intake. Restful sleep is precious, and I’ve found that too much caffeine later in the day can significantly disrupt it. This is where high-quality herbal teas become invaluable, offering warmth, flavor, and a sense of calm without the stimulating effects of traditional tea.
Unfortunately, many fruit and herbal infusions available on the market often disappoint. They might smell incredibly inviting, filling the kitchen with promises of rich flavor, but all too frequently, the taste falls short, leaving you with a watered-down or artificial experience. This is absolutely not the case with JING’s new Fruit & Floral Campaign. Their philosophy is simple yet effective: use whole or large pieces of fruit and flowers. This approach is key to achieving unparalleled strength, clarity, and depth of flavor.
The difference is palpable. JING’s herbal teas truly taste indulgent and sophisticated, far surpassing any other fruit or floral infusions I’ve encountered. Each blend feels like a carefully crafted symphony of natural tastes, a genuine pleasure that elevates the simple act of drinking tea into a luxurious sensory journey. Their commitment to using substantial, natural ingredients means the flavor isn’t merely an afterthought; it’s the very heart of the experience.
When I embarked on the quest to find the perfect recipe to pair with JING’s Green Apple and Hibiscus tea, one flavor immediately sprang to mind as an undisputed champion: ginger. Its warm, spicy, and slightly peppery notes seemed destined to complement every single ingredient in the tea’s profile – the crisp apple, the tart hibiscus, the bright lemongrass, and the sweet pineapple.
Let’s delve into why this pairing is a match made in culinary heaven. Hibiscus, known by various names such as sorrel in the Caribbean and flor de Jamaica in Mexico and Central America, is widely celebrated for its use in teas. These hibiscus infusions are enjoyed both hot and cold, and tellingly, they are very often brewed with ginger. The inherent fieriness and warming spice of ginger beautifully balance the tart, almost berry-like acidity of the hibiscus, creating a dynamic and incredibly refreshing beverage.
Moving on to apple, ginger is an age-old and obvious companion. The gentle spice of ginger enhances the natural sweetness and crispness of apple, adding a layer of sophisticated warmth. With lemongrass, ginger amplifies its citrusy, subtly peppery, and aromatic qualities, creating a more complex and invigorating taste. And finally, pineapple, with its tropical sweetness and tangy notes, finds its perfect counterpoint in ginger’s piquant zest, which cuts through the richness and adds a delightful zing. Clearly, ginger wasn’t just a good choice; it was the *only* choice for a truly exceptional pairing!
It’s common to associate ginger’s warm, comforting spice with the cooler months, perhaps envisioning gingerbread during festive seasons. However, it would be a missed opportunity to limit its use solely to autumn and winter. Ginger’s versatility shines brightest when you realize how wonderfully it complements a plethora of summery ingredients. Its invigorating zest can be surprisingly refreshing, especially when paired with brighter, fruitier flavors.
Ginger is incredibly delicious with all kinds of berries and a wide array of tropical fruits, adding a layer of sophisticated spice without overpowering their natural sweetness and acidity. Indeed, in many countries far hotter than the UK, ginger is used extensively year-round in both sweet and savory dishes, proving its adaptability across climates and cuisines. This vegan ginger bundt cake is a perfect example of how ginger can be a star flavor even in the brightest seasons.
For this recipe, I chose to create a vegan ginger bundt cake, crowned with a wonderfully simple yet impactful lime glaze. This cake isn’t just delicious; it’s a triumph of texture and flavor – incredibly moist, deeply spiced, and surprisingly easy to prepare. The sweet, robustly spiced notes of the ginger cake achieve a perfect, harmonious balance with the tart, refreshing qualities of the JING Green Apple and Hibiscus tea. Each bite and sip enhance the other, creating a truly memorable experience.
While the ginger cake is absolutely heavenly on its own, for those who wish to elevate their afternoon tea to an even more indulgent level, serving both the cake and tea alongside some simple macerated strawberries is an absolute must. The burst of fresh, juicy strawberries adds a wonderful brightness and natural sweetness that complements both the cake and the tea beautifully. For the ultimate treat, consider adding a dollop of fluffy whipped coconut cream – its luxurious texture and subtle flavor will transform your afternoon tea into an utterly extravagant and satisfying affair. It’s the perfect way to make a plant-based dessert feel truly special.
Discover More Year-Round Vegan Ginger Recipes
If you’ve fallen in love with the warming, versatile flavor of ginger as much as I have, you’ll be delighted to know it features prominently in many of my other recipes suitable for any season. Ginger offers a comforting warmth in winter and a refreshing zing in summer, making it a truly exceptional ingredient to explore in your plant-based kitchen.
To further celebrate this incredible spice, why not try some of these other fantastic vegan ginger creations that are perfect any time of year:
- No-bake vegan chocolate ginger tart: A rich, decadent dessert where the fiery ginger perfectly cuts through the dark chocolate.
- Vegan ginger sheet cake: A wonderfully moist and easy-to-make sheet cake, ideal for feeding a crowd or simply enjoying slice by slice.
- Fresh ginger and honey ice cream: A surprisingly refreshing and subtly spiced frozen treat (note: use maple syrup for a fully vegan version if following the original recipe, or ensure the “honey” is vegan-friendly alternative).
- Pear and ginger jam: A delightful preserve that combines the subtle sweetness of pears with the zing of ginger, perfect on toast or with a cheese board.
These recipes demonstrate ginger’s incredible range, from comforting baked goods to vibrant frozen desserts and preserves, ensuring you can enjoy its unique flavor all year long. Expanding your repertoire with ginger-infused dishes is a rewarding culinary adventure.
The Ultimate Vegan Ginger Bundt Cake Recipe: Bake Your Own Afternoon Tea Perfection!
Ready to bake this exquisite vegan ginger bundt cake yourself? This recipe is designed to be straightforward, yielding a stunning and incredibly flavorful dessert that’s sure to impress. Follow these detailed instructions to create a moist, perfectly spiced cake, adorned with a bright lime glaze and served with the freshest macerated strawberries. It’s the perfect centerpiece for your next afternoon tea or any special occasion, proving that vegan baking can be both simple and spectacularly delicious.
Print
Vegan Ginger Bundt Cake With Lime Glaze & Macerated Strawberries
Ingredients
For the Vegan Ginger Bundt Cake:
- 225 g (2 sticks or ¾ cup + 3 Tbsp) dairy-free margarine
- 300 g (220ml or ⅔ + ¼ cups) golden syrup
- 80 g (60ml or ¼ cup) treacle
- 130 g (¾ cup) dark brown soft sugar
- 240 ml (1 cup) water
- 500 g (4 cups) plain (all-purpose) flour
- 2 tsp bicarbonate of soda (baking soda)
- 2 Tbsp ground ginger
- 2 ½ tsp mixed spice (pumpkin/apple pie spice)
- pinch salt
For the Zesty Lime Glaze:
- 200 g (2 cups) icing (powdered) sugar sifted, to ensure a smooth glaze
- juice of 1 fresh lime
For the Macerated Strawberries:
- 450 g (1 lb) fresh strawberries
- 1 Tbsp caster sugar
- 1 Tbsp lime juice
Instructions
-
Prepare Your Oven and Bundt Tin: Begin by preheating your oven to 180°C (350°F / Gas Mark 4). This ensures the oven is at the correct temperature when the batter is ready. Crucially, thoroughly grease a 10-cup bundt tin with melted dairy-free margarine. Use a pastry brush to really work the margarine into all the intricate nooks and crannies of the tin; this is vital for a clean release of your beautiful bundt cake.
-
Melt Wet Ingredients: In a medium saucepan, combine the dairy-free margarine, golden syrup, treacle, dark brown soft sugar, and water. Heat gently over low to medium heat, stirring frequently, until all the ingredients have fully melted and the mixture is smooth and cohesive. Once melted, remove the pan from the heat and set it aside to cool for about 10 minutes. This cooling step prevents the flour from cooking prematurely when combined.
-
Combine Dry and Wet Ingredients: In a large mixing bowl, sift together the plain (all-purpose) flour, bicarbonate of soda (baking soda), ground ginger, mixed spice (or pumpkin/apple pie spice), and a pinch of salt. Sifting helps to eliminate lumps and ensures even distribution of the leavening agents and spices. Pour the slightly cooled wet ingredients into the dry mixture. Whisk gently until the batter is smooth and just combined. Be careful not to over-mix, as this can develop the gluten too much, resulting in a tougher cake rather than a tender one.
-
Bake the Bundt Cake: As soon as your batter is mixed (the bicarbonate of soda starts working immediately with the warm wet ingredients!), pour it into your meticulously prepared bundt tin and spread the top evenly. Immediately place the tin in the preheated oven and bake for 30-45 minutes. The cake is ready when a skewer inserted into the thickest part comes out clean. Baking immediately is key to achieving the perfect rise and texture.
-
Cooling is Crucial: Once baked, remove the bundt tin from the oven and place it on a wire rack. Leave the cake to cool completely in the tin for at least a couple of hours, or until the tin is cool to the touch. This step is incredibly important! The cake is very delicate and fragile when warm, and attempting to turn it out too early will likely result in it cracking or breaking apart. Patience here will be greatly rewarded – trust me, I’ve learned this lesson the hard way!
-
Release the Cake: Once the tin is completely cool to the touch, carefully invert it onto your chosen serving platter or a cooling rack to release the beautiful bundt cake. It should slide out easily if adequately greased.
-
Prepare the Zesty Lime Glaze: To create your vibrant glaze, place the sifted icing (powdered) sugar in a small bowl. Gradually stir in the fresh lime juice, a little at a time, until you achieve a thick but pourable consistency. You might not need all of the lime juice, or you might need to add a tiny drop of water or dairy-free milk (I often use coconut milk) to reach the desired flow. The goal is a glaze that coats the back of a spoon and drizzles beautifully.
-
Glaze the Cake: Position the cooled bundt cake on its serving platter. Artfully drizzle the freshly made lime glaze over the top, allowing it to cascade down the sides of the cake. The bright white glaze contrasting with the dark ginger cake is visually appealing and adds a fantastic zing of flavor.
-
Macerate the Strawberries: For the juicy macerated strawberries, start by hulling them (removing the green tops). Slice smaller strawberries in half and larger ones into quarters to ensure even size. Place the sliced strawberries in a bowl and gently toss them with the caster sugar and fresh lime juice. Set them aside for approximately 20 minutes. During this time, the sugar will draw out the natural juices from the strawberries, creating a luscious, syrupy consistency that’s perfect for serving.
-
Serving and Storage: Your vegan ginger bundt cake will keep beautifully in an airtight container at room temperature for up to a week, remaining moist and flavorful. However, the macerated strawberries are at their absolute best when eaten on the day they are made, offering maximum freshness and juiciness. Enjoy this perfect plant-based afternoon tea treat!
This delightful post and recipe creation were made possible through the generous sponsorship of JING. Thank you for supporting the brands that enable me to continue pursuing my passion – playing with food, experimenting with flavors, and occasionally making a happy mess of my kitchen. I hope you enjoy this perfect afternoon tea pairing as much as I do!