Marmalade And Ginger Cake (Vegan)
Vegan marmalade and ginger cake - this fiery cake is moist, soft and sticky with a delicate orange flavour and a spicy ginger kick.
Servings 10 people
Ingredients
Cake:
- 150 g (⅔ cup) vegan butter
- 125 g (4 ½ oz) marmalade
- 160 g (¾ cup) caster or granulated sugar
- 120 ml (½ cup) unsweetened non-dairy milk
- finely grated zest of 1 large orange
- 1 Tablespoon finely grated fresh ginger
- 215 g (1 ¾ cups) plain (all-purpose) flour
- 80 g (¾ cup) ground almonds
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 20 cm (8 in) round tin that is 5 cm / 2 in deep and line with baking parchment.
- Gently heat the butter and marmalade together until melted, either in a pan over a low heat or in the microwave. Whisk to break up the marmalade.
- Whisk in the sugar, milk, orange zest and fresh ginger.
- Add the flour, ground almonds, baking powder, ground ginger and cinnamon and stir with a balloon whisk until no dry lumps remain.
- Pour the batter into the prepared tin and bake for 45 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 15 minutes then turn it out onto a wire rack and leave to cool completely.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!