Sponge-y Ginger Cake (Ve)
This is a lighter alternative to Jamaican Ginger Cake - the only problem with it is that it never lasts very long in our house, its so light and 'more-ish'!
You can make it in a square cake tin (28 x 18 cm) or a loaf tin. Either works. Just adjust the cooking time, and that the cake is cooked through (loaf) and not over done (the risk with the shallower tin option).
I originally made it as a non-vegan cake, and adapted it to make it suitable for vegans.
200g/7oz self-raising flour
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
55g/2oz sunflower margarine if baking vegan) OR 55g/2 oz margarine, plus extra for greasing OR
1 Flax egg (see note below) using 1 tablespoon finely ground flax seeds OR 1 egg, beaten
* 1 teaspoon of baking powder if you are using a Flax Egg (vegan cake) to make it lighter
2 tablespoons of golden syrup
240ml/9fl oz hot water.
Pre-heat the oven to 1980C/350F/Gas Mark 4.
Grease and line your tin.
Mix the margarine, sugar, flour, ginger, self-raising flour, bicarbonate of soda and baking powder (if using). Add the syrup, Flax Egg (or beaten egg). Mix. Add the hot water. Mix.
It will look like a very liquid pancake mix at this point. Don't worry!
Pour the batter into your tin and bake until the top if golden brown and feels springy to the touch. With a loaf tin, this takes about 50-60 minutes. With a shallow tin, this takes about 35 minutes.
Leave to cool in the tin. Once cool, cut into squares or slice from the loaf as you need it.
To make one Flax Egg
Put one tablespoon of finely ground flax seeds into a small bowl. Add 3 tablespoons of warm water. Mix well. Then put into the fridge and chill for 15 minutes before using. (It goes more solid in this time.)
Original recipe by Ruth Sutcliffe, and featured in The Hairy Bikers: Mums Know Best.
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