Vegan Ginger Cake
9
45 minutes
Whether you’re vegan or not, this easy Vegan Ginger Cake is a brilliant, recipe made entirely with store‑cupboard ingredients. Rich, sticky and full of flavour, we use treacle and dates to create that indulgently sticky texture, while a perfectly balanced blend of ginger and warm spices gives the cake its unmistakable flavour without becoming overpowering.
Simple to make, naturally plant‑based, and ideal for cosy baking days, this is the ginger cake you’ll come back to again and again.
Method
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1
Place all of the ingredients into a bowl and beat until you have a smooth golden brown batter. Pour into 8inch/20cm square tin lined with baking paper and bake at gas mark 4/ 180°C for about 35-40 minutes until risen and a skewer inserted into the middle comes out clean.
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2
Allow the cake to cool thoroughly, then use a knife to cut into 9 equal squares. Enjoy!
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3
Tip:
When weighing the treacle, put the spoon into a jug on the scales, then zero them. Use the spoon to dollop the treacle into the jug without scraping the spoon, then re-zero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle, saving any sticky scraping of the spoon.
Ingredients
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350g plain flour
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225g light muscovado sugar
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100ml Mellow Yellow Rapeseed Oil
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3 tsp ground ginger
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1 tsp baking powder
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½ tsp bicarbonate of soda
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Pinch of salt
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60g treacle
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225ml boiling water
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1 tsp ground cinnamon
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80g chopped dried dates
