Sticky Vegan Ginger Cake
269kcal
Ingredients
Cake:
- 175 g plain flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon mixed spice
- 0.5 teaspoon bicarbonate of soda
- 120 ml unsweetened almond milk or other plant milk
- 75 g black treacle molasses
- 75 g golden syrup
- 75 g dark brown sugar
- 80 g dairy-free butter I used VitaLife
- 2 flax eggs
- pinch of salt
Glaze:
- 30 g dark brown sugar
- 2 tablespoon golden syrup
Method
- Preheat your oven to 180°C and line a loaf tin with baking paper
- Mix your bicarbonate of soda with your plant milk and set aside0.5 tsp bicarbonate of soda, 120 ml unsweetened almond milk
- Sift the flour, spices, and salt into a large mixing bowl175 g plain flour, 1 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp mixed spice, pinch of salt
- Separately, heat the treacle, syrup, butter, and brown sugar with a little water in a pan over a low heat until melted - don't let it boil! - then remove from the heat75 g black treacle, 75 g golden syrup, 75 g dark brown sugar, 80 g dairy-free butter
- Beat the syrup mixture into the flour until smooth
- Add your flax egg and the bicarbonate/milk solution and mix - the batter will be fairly runny2 flax eggs
- Pour the batter into your lined tin and bake for approximately 1 - 1.5 hours until a skewer inserted into the centre comes out clean, covering the top with foil if it starts to go too dark
- While the cake is cooling, make your glaze by heating the syrup and sugar over a low heat until combined30 g dark brown sugar, 2 tbsp golden syrup
- Prick the top of your cake with a skewer, and then brush with your glaze to allow it to sink into the cake
- Leave for a further 10 minutes until the cake is cooled, then turn out onto a wire rack
Nutrition
Serving1gCalories269kcalCarbohydrates42gProtein4gFat10gSaturated Fat5gPolyunsaturated Fat4gCholesterol45mgSodium104mgFiber2gSugar19g
Notes
Wrap the cake in clingfilm or store in any airtight container. It should keep for up to 5 days.
This cake can also be frozen.