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Vegan ginger loaf cake

Ingredients

  1. Step 1 100ml vegetable oil, plus extra for the tin
  2. Step 2 275g self-raising flour
  3. Step 3 150g dark muscovado sugar
  4. Step 4 1 tsp baking powder
  5. Step 5 1 tbsp ground ginger
  6. Step 6 50g treacle
  7. Step 7 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
  8. Step 8 150g icing sugar
  9. Step 9 ½ lemon, juiced
  10. Step 10 4 crystallised stem ginger pieces, sliced
Vegan ginger loaf cake
Calories: 353 Carbohydrate: 61 g Protein: 3 g Fat: 11 g
Cook time: 65 minutes Prep time: 15 minutes Total time: 80 minutes Servings: 10

TAGS

Afternoon tea Dessert Autumn cake cake Dairy-free cake ginger Loaf cake Vegan Afternoon tea Dessert Autumn cake cake Dairy-free cake ginger Loaf cake Vegan Afternoon tea Dessert Autumn cake cake Dairy-free cake ginger Loaf cake Vegan

Directions

  1. Step 1 Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
  2. Step 2 Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
  3. Step 3 Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.