Vegan ginger cake
An incredibly sticky, utterly satisfying vegan ginger cake. Full of spice and flavour, this delicious sticky cake is the perfect teatime treat.
Servings 12
Calories 289kcal
Ingredients
- 250 ml plant milk I used oat milk
- 1 tablespoon apple cider vinegar or lemon juice or white wine vinegar
- 250 g plain flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 125 g dairy free spread
- 150 g golden syrup
- 50 g black treacle/molasses
- 2 tablespoons syrup from ginger jar
- 50 g sultanas
- 60 g stem ginger around 3 lumps, finely chopped
- 125 g brown sugar
Instructions
- Grease a 20cm square cake tin and line with baking paper. If you have a loose-bottomed tin use that.
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Measure 250ml oat milk and add 1 tablespoon apple cider vinegar. Set aside.
- Mix 250g self raising flour, 2 teaspoons ground ginger, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda together in a mixing bowl.
- Place 125g dairy free spread, 150g golden syrup, 50g molasses and 2 tablespoons ginger syrup into a saucepan and heat gently until melted.
- Add the chopped stem ginger, 50g sultanas and 125g dark brown sugar. Heat for a few minutes, stirring occasionally.
- Add the sugar mixture to the dry ingredients and mix well. Add the milk and vinegar mixture and mix again.
- Transfer to your prepared cake tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool completely in the tin* then turn out onto a serving plate. Either serve as it is or drizzle over some icing. Wrap in baking paper and foil and store in an airtight container for up to two weeks (uniced).
Notes
- Allowing the cake to cool in the tin helps it to hold together.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 289kcal | Carbohydrates: 53g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 145mg | Fiber: 1g | Sugar: 35g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg