Ginger Cake (Vegan, Wheat & Gluten free)
I really love the spicy, warming flavour of this moist cake. It was a childhood favourite, either on it's own or warmed and covered with hot custard for pudding.
The good news is there is no need to miss out of the yummy goodness of this cake if you are vegan and wheat or gluten free!
I've devised a recipe packed with flavour and so tasty your whole family will want more.
Ingredients
115g light soft brown sugar (or alternatively whatever you have in the cupboard)
75g vegan margarine
75g golden syrup
75g treacle
110ml plant milk
1 flax egg or vegan egg replacer
225g gram flour
4 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1 large pinch of Himalayan pink salt
1.5 tsp baking powder
Method
Preheat oven to 160C and line a 2lb loaf tin with greaseproof paper.
Put the sugar, margarine, golden syrup and treacle in a saucepan and warm over a low heat, stirring occasionally, until everything is well combined and you have a dark brown mixture.
Remove the pan from the heat and stir in your flax egg and plant milk with a whisk.
Place the gram flour in a large mixing bowl and add all the other dry ingredients. Mix well until combined.
In the mixing bowl, make a well in the centre of the dried ingredients and pour the liquid in. Beat well with a whisk until completely combined.
Pour the mixture into your loaf tin and cook for approx 1 hour until dark brown and firm to the touch.
Allow to cool in the tin for 10 minutes, then turn it out, remove the paper, and leave to cool on a wire cooling rack.
This makes a lovely afternoon snack, or a delicious dessert with custard or vanilla icecream.
The good news is there is no need to miss out of the yummy goodness of this cake if you are vegan and wheat or gluten free!
I've devised a recipe packed with flavour and so tasty your whole family will want more.
Ingredients
115g light soft brown sugar (or alternatively whatever you have in the cupboard)
75g vegan margarine
75g golden syrup
75g treacle
110ml plant milk
1 flax egg or vegan egg replacer
225g gram flour
4 tsp ginger powder
1 tsp cinnamon
1/2 tsp nutmeg
1 large pinch of Himalayan pink salt
1.5 tsp baking powder
Method
Preheat oven to 160C and line a 2lb loaf tin with greaseproof paper.
Put the sugar, margarine, golden syrup and treacle in a saucepan and warm over a low heat, stirring occasionally, until everything is well combined and you have a dark brown mixture.
Remove the pan from the heat and stir in your flax egg and plant milk with a whisk.
Place the gram flour in a large mixing bowl and add all the other dry ingredients. Mix well until combined.
In the mixing bowl, make a well in the centre of the dried ingredients and pour the liquid in. Beat well with a whisk until completely combined.
Pour the mixture into your loaf tin and cook for approx 1 hour until dark brown and firm to the touch.
Allow to cool in the tin for 10 minutes, then turn it out, remove the paper, and leave to cool on a wire cooling rack.
This makes a lovely afternoon snack, or a delicious dessert with custard or vanilla icecream.
