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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
Servings: 12
Course: Dessert
Cuisine: Vegan
Ingredients Method

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

Method
 

  1. Grease and line a 10" x 8" baking tin. Preheat oven to 180°c
  2. 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.
  3. Weigh out your syrups and then add to the mixing bowl.
  4. 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.
  5. Add the grated stem ginger to your batter and combine well.
  6. 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:
  1. Combine the icing sugar and water until you have a smooth consistency. Pour over the top of your cake and allow to set completely.