DELICIOUS DAIRY FREE GINGER CAKE
Lovely full flavoured sticky cake with a zingy ginger kick. Perfect with a cuppa!
|Soya milk (or dairy free alternative)||150ml|
|Black treacle||2 tbsp|
|Baking powder||½ tsp|
|WHITWORTHS DARK SOFT BROWN SUGAR||100g|
|Ground ginger||1 tsp|
|Crystallised ginger, finely chopped||50g|
|White wine vinegar||1 tsp|
|Bicarbonate of soda||1 tsp|
Preheat the oven to 180°C/160°C fan /gas mark 4.
Grease and line a 900g loaf tin.
Beat the soya milk, treacle and oil together. Add the flour, baking powder, WHITWORTHS DARK SOFT BROWN SUGAR, both gingers and mix well.
Stir the vinegar and bicarbonate of soda together, add to the batter and mix well.
Pour the mixture into the tin and bake for 35-40 minutes.
Check the cake is cooked by inserting a skewer into the cake and if it comes out clean, the cake is cooked.
Allow to stand in the tin for a minute or two before transferring to a wire rack to cool.
The sticky sugar and treacle produce a really sticky cake which will be even better after a day or two!