DELICIOUS DAIRY FREE GINGER CAKE

Prep time: 20 minutes

Cooking time: 45 minutes

Difficulty: Moderate

Makes 1

Ginger Cake

Lovely full flavoured sticky cake with a zingy ginger kick. Perfect with a cuppa!

Ingredients Quantity
Soya milk (or dairy free alternative) 150ml
Black treacle 2 tbsp
Groundnut oil 100ml
Self-raising flour 225g
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

PREPARATION METHOD

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!

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