Ginger cake is a big favourite at Christmas time so I wanted to come up with a tasty vegan ginger cake to have over the holidays. After a few attempts I came up with this! This recipe is super easy to make and has a lovely rich ginger taste without being too overpowering. As it was Christmas time I let my son decorate it with some gingerbread men and icing decorations. He did a good job!
350g Plain Flour
225g Soft light brown sugar
3 tsp ground ginger
2 tsp ground mixed spice
1tsp baking powder
½ tsp bicarbonate of soda
100g Sunflower oil
50g golden syrup
225ml boiling water
1. Combine all the dry ingredients in a bowl.
2. Whisk together all the wet ingredients untill combined and add to the dry ingredients. Stir everything together for about 10 seconds until just combined. Over mixing will make the cake stodgy.
3. Pour into 8” square pan lined with greaseproof paper and bake at GM4/180C for about 35 – 40 mins until risen and a cocktail stick inserted into the middle comes out clean.
*Can also be made into cupcakes by pouring mix into cupcake cases and baking for 20-22 minutes.