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.
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
225ml boiling water
½-1 tsp ground cinnamon (optional)
½-1 tsp ground allspice (optional)
Handful of dried dates or figs chopped (optional)
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.
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.