Vegan Gingerbread Cake
A delicious spicy vegan cake
9
squares
Equipment
- 6" square cake tin, lined (or 7" if you want a shallower cake that but more pieces)
Ingredients
Gingerbread Cake
- 170 g Plain flour
- 2 teaspoon Baking powder
- 2 teaspoon ground Ginger
- ½ teaspoon Mixed spice
- pinch Salt
- 60 g Butter - vegan, softened
- 60 g Brown sugar
- 2 tablespoons Molasses - or Golden syrup
- 2 tbsp Orgran Vegan Egg mix - whisked up with 4 tbsp cold water
- 170 ml Soy Milk
- 1 teaspoon Bicarbonate of Soda
Icing
- 110 g Powdered Sugar - sieved
- 1 Lemon, juiced (zested first if you want to decorate the cake)
Instructions
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.
Notes
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.