Preheat the oven to 180C/350F/gas mark 4 and grease and line a 23cm/9in square tin.
Place the vegan spread, sugar, golden syrup and treacle in a large bowl and whisk with an electric mixer until light and fluffy.
In a separate bowl, sift together the flour, ginger, cinnamon and salt. Fold half of the dry ingredients into the butter sugar mixture then mix in the yogurt. Fold in the other half of the dry ingredients then finally mix in the milk.
Pour the batter into the prepared tin and spread level. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to make a runny glaze. Drizzle over the cake and scatter over some chopped crystallised ginger. Cut into squares and serve. Store in an airtight container.
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.