Vegan Ginger cake is something I’ve never been able to find easily, the ones from bakeries are always just a little dry. So I decided to try my hand at making my own!
I’m not a baker, in fact I can make two things well, banana bread and almond cake. That’s it. Everything else has been a disaster… apart from this. To say I’m surprised this worked out is an understatement but if I can do this then so can you!
I won’t make you read 10 paragraphs of my life story to get to this recipe, so let’s get right to it.
Easy Vegan Ginger Cake
- 225g self raising flour
- 1 tablespoon baking powder
- 1 table spoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 200g golden syrup
- 100g black treacle
- 80g fine demerara sugar
- 250ml oat milk (I’m sure you can use any dairy-free milk but this is what I used)
- 100ml sunflower oil
- Mix the flour, baking powder and spices in a bowl. Make sure you sieve the flour!
- Add the treacle and golden syrup to a pan and heat until runny
- Warm the milk and sugar in a separate pan until the sugar is dissolved, stir pretty much constantly to make sure you aren’t left with any sugary lumps. Leave to cool but not get cold
- Add the golden syrup & treacle mix to the four & whisk until combined
- Add the milk & oil to the bowl and stir until you have a runny mixture
- Pour into a baking paper-lined tray and put into a preheated oven.
Cook at 180 degrees for 30 minutes, check to see if a skewer comes out the middle clean, if not then bake for another 10 minutes. Transfer to a wire rack and leave to cool. You’ll be left with a really sticky cake with enough for 10 people!
Enjoy your vegan ginger cake with hot custard, or any way you want really but custard and ginger cake is a match made in heaven in my opinion.