Vegan Ginger Cake
Vegan ginger cake - a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.
Servings 16 squares
Ingredients
Vegan Ginger Cake:
- 200 g (¾ cup +1 Tbsp) vegan spread/margarine (ideally the solid block kind rather than the spreadable kind in a tub)
- 200 g (1 cup + 1 Tbsp) dark brown soft sugar
- 250 g (¾ cup) golden syrup
- 100 g (scant ⅓ cup) treacle
- 360 g (3 cups) self-raising flour
- 2 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- ¼ teaspoon salt
- 120 ml (½ cup) plain soy yogurt
- 120 ml (½ cup) unsweetened dairy free milk (I used almond)
Lemon Glaze:
- 50 g (½ cup) icing (powdered) sugar sifted
- 1-2 tablespoon lemon juice
- a handful finely chopped crystallised ginger
Instructions
- 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.
Notes
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.