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This gingerbread cake in a traybake form is super easy to make. Sticky, moist, spicy, proper old-fashioned ginger cake recipe that is vegan too!
Ingredients
300 g plain/all-purpose flour
1.5 tablespoon ground ginger
2 teaspoon ground cinnamon
2 teaspoon mixed spice
1.5 teaspoon baking (bicarbonate) soda
120 g unsalted vegan block butter I use Flora Plant
120 g light brown sugar
120 g black treacle (blackstrap molasses)
120 g golden syrup
250 ml hot water boiled and left to sit for a couple of minutes
45 g (2-3 balls) stem ginger in syrup, chopped optional, I use Opies Stem Ginger in Syrup
Icing (enough for drizzling)
35 g icing sugar
2 tablespoon ginger syrup from stem ginger jar
squeeze of lime juice to thin out the icing
stem or candied ginger to garnish optional
Instructions
Preheat the oven to 180C/350F/Gas Mark 4 and prepare rectangular baking tin (28x18cm/11x7inch) by lightly greasing it and lining with baking paper or reusable liner.
Add flour, baking (bicarbonate) soda and all the spices into a large bowl and give them a good mix with a whisk. Alternatively, you can sieve them into the bowl instead.
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