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Vegan Gingerbread Cake

This bake is airy and packing some real ginger heat thanks to the stem ginger. It's the perfect little sweet treat to serve up with a cuppa on a cool day.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Vegan
Servings 12

Ingredients
  

  • 250 grams Plain Flour
  • 100 grams Vegan Butter or spread
  • 1 tsp Baking Powder
  • 1 tsp Bicarb Soda
  • 1/2 tbsp Ground Ginger
  • 90 grams Caster Sugar
  • 110 grams Golden Syrup
  • 110 grams Treacle
  • 200 ml Boiling Water
  • 80 grams Stem Ginger grated

For the Icing

  • 250 grams Icing Sugar
  • 60 ml Water

Instructions
 

  • Grease and line a 10" x 8" baking tin. Preheat oven to 180°c
  • Add plain flour, butter, baking powder, bicarb soda, ground ginger, and caster sugar to a large mixing bowl. Work with fingertips until you have a fine breadcrumb consistency.
  • Weigh out your syrups and then add to the mixing bowl.
  • Pour the 200 ml of boiling water into the scales' bowl to remove the syrup left behind - then add this to the bowl and mix it all together well.
  • Add the grated stem ginger to your batter and combine well.
  • Pour the batter into your baking tin and place in the oven for 30 minutes - or until a skewer comes out clean.

For the Icing:

  • Combine the icing sugar and water until you have a smooth consistency. Pour over the top of your cake and allow to set completely.
Keyword Bake, Vegan