If you’re vegan or not, this Vegan Ginger Cake is a brilliant recipe, quickly made with store cupboard ingredients, you’ll love it either way. We use treacle and dates to give this cake an indulgently sticky texture, with a perfect balance of spices to give it an unmistakable ginger flavour without it being too overpowering.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
350g plain flour
225g light muscovado sugar
100g Mellow Yellow Rapeseed Oil
3 tsp ground ginger
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
225ml boiling water
1 tsp ground cinnamon
80g chopped dried dates
Place all of the ingredients into a bowl and beat until you have a smooth golden brown batter. Pour into 8inch/20cm square tin lined with baking paper and bake at gas mark 4/ 180°C for about 35-40 minutes until risen and a skewer inserted into the middle comes out clean.
When weighing the treacle, put the spoon into a jug on the scales, then zero them. Use the spoon to dollop the treacle into the jug without scraping the spoon, then re-zero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle, saving any sticky scraping of the spoon.