To make the Gingerbread Cake
Preheat oven to 160c
Sift together the flour, ginger powder, mixed spice, salt and baking powder in a large mixing bowl
In a heatproof mixing jug, warm the molasses, butter and sugar together. I put mine in the microwave for about 30 seconds
Pour the warmed molasses/butter/sugar mixture into the flour and mix well
Beat in the vegan egg mixture.
Gently warm the milk and bicarbonate of soda and beat this into the cake batter
Pour into your prepared cake tin and bake for about 40 minutes, or until the cake is springy to the touch.
Leave to cool in the tin for 5 minutes, then remove from tin to a cooling rack.
To make the icing
Sift the icing sugar into a smallish bowl, then whisk the lemon juice into it until it reaches a thick but spreadable consistency
Pour over your cooled cake and gently spread with a spatula.
Sprinkle with lemon zest and candied ginger.
The batter mixture might look a bit curious throughout the process of adding all the ingredients but don't worry! Once you add the mix/bicarb, it will become a nice pourable cake batter.
You could also grate some orange zest on the top of the iced cake (and use orange juice instead of lemon juice in the icing itself).
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Gingerbread Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.