Name: Vegan ginger loaf cake
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: 100ml vegetable oil, plus extra for the tin -; 275g self-raising flour -; 150g dark muscovado sugar -; 1 tsp baking powder -; 1 tbsp ground ginger -; 50g treacle -; 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup -; 150g icing sugar -; ½ lemon, juiced -; 4 crystallised stem ginger pieces, sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegan ginger loaf cake

1. 100ml vegetable oil, plus extra for the tin -

2. 275g self-raising flour -

3. 150g dark muscovado sugar -

4. 1 tsp baking powder -

5. 1 tbsp ground ginger -

6. 50g treacle -

7. 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup -

8. 150g icing sugar -

9. ½ lemon, juiced -

10. 4 crystallised stem ginger pieces, sliced -

How to cook deliciously - Vegan ginger loaf cake

1. Stage

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. Stage

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. Stage

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.