Vegan Ginger Cake

Vegan or not this is such a great simple cake, quickly made with store cupboard ingredients. Give out a simple treat with the Vegan Ginger Cake.

Ingredients

350g plain flour
225g sugar (soft dark brown is good for colour and flavour but any would work)
100g Mellow Yellow Rapeseed Oil
2-3 tsp ground ginger
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
60g treacle
225ml boiling water
½-1 tsp ground cinnamon (optional)
½-1 tsp ground allspice (optional)
Handful of dried dates or figs chopped (optional)

Method

Place all of the ingredients into a bowl and beat until you have a smooth golden brown batter. Pour into 8inch/22cm 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.

Tip...

When weighing the treacle put the spoon into a jug on the scale, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon, then re-zero the scales and weight 225g of boiling water into the jug which will dissolve all the treacle, saving any sticky scraping of the spoon.