Applesauce Gingerbread Cake with Marshmallow Frosting

I'm thinking there should probably be a law about the ginger on here, a self-imposed law to keep things from getting too monotone. Because if you leave me to it all the recipes will probably be ginger based and ginger is usually a big hate or love sort of thing. So, maybe one ginger recipe in ten, nah, I'll say four. Of course, there will still probably be small amounts of ginger in most of the stuff but it'll just be an optional spice addition. Is that cheating? I don't really care hehe.

This recipe is your basic gingerbread cake but uses applesauce as an oil replacement so it has that added 'golden deliciousness' but sans oil. Applesauce has actually been used for ages as a replacement for oil in baking (so it's not just one of these health-nut stuff), more for its tastiness and the softness of the baked good as a result than for any health reasons. Though I can't pretend that's not one of its attractions. Apple a day...

Usually marshmallow frosting is actually a frosting made from egg whites as marshmallows were originally made with egg whites. However, this frosting uses actual marshmallows. Another different ingredient in this frosting? Yes, actually there is and it's avocado. You can replace with butter/margarine but then no green frosting, which is no fun.

2 cups flour of choice (I use whole wheat flour here)
1 cup brown sugar
2 tablespoons ginger
2 teaspoons ginger powder
1 teaspoon cinnamon
1/8 teaspoon cloves
1 tablespoon cornstarch
1 teaspoon bicarbonate of soda/baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups unsweetened applesauce (use this applesauce recipe)

Frosting Ingredients
2 cups mini marshmallows
1 cup milk
1 teaspoon lemon juice
1 cup avocado/butter (about 1 medium sized avocado equals 1 cup)
1 1/2 teaspoon vanilla

Ingredient Notes

This recipe doesn't include molasses (or treacle) which is usually an ingredient in gingerbread recipes, I rarely ever have it on hand (just figure it's expensive and brown sugar will do the job well enough) and since I'm not used to it, I don't miss it really. But if you want to add that in then you can replace the 2 cups unsweetened applesauce on the recipe list with 1 cup applesauce and 1 cup molasses/treacle. Then reduce sugar to 1/2 cup.

Regular sized marshmallows can also be used but mini marshmallows will dissolve faster. Look at your marshmallows when buying to make sure they're white. Bought these off-white/yellowish marshmallows (The marshmallows were not intentionally coloured yellow, I just think they had been kept too long, stored badly or the brand just isn't very good) from Sahad Stores once, blergggh, not good.

Preparation

Thoroughly mix flour, ginger powder, cinnamon, cloves, cornstarch and salt in one bowl.

In another bowl, stir applesauce and keep stirring while adding sugar, ginger, vanilla extract and molasses (if added).

Slowly pour dry ingredients into the wet ingredients while stirring till combined. Do not over stir.

Oil and flour 8 x 11 pan. When the pan is ready, mix the lemon juice with the baking soda then pour in the batter and mix.

Pour batter in pan and place immediately in heated oven so you don't lose any of the baking soda's leavening action

Bake on 180 C/350 F/Gas mark 4 for 45-60 minutes or when toothpick inserted comes out clean.

Frosting

Creaming Avocado

Heat marshmallows with milk and lemon juice on low heat while stirring continuously till the marshmallows dissolve.

Remove from heat and leave to cool.

Cream avocado or butter for about 5 minutes.

Slowly add marshmallow mix, beating vigorously after each addition.

Keep beating till the frosting is stiff (will not get quite so stiff when using avocado).

Add vanilla extract and keep beating till combined.

Refrigerate frosting for at least an hour.

As always cool your cake to room temperature then refrigerate for about an hour before frosting cake.