Delicious dairy free Ginger cake

Prep time: 20 minutes

Cooking time: 45 minutes

Difficulty: Moderate

Makes 1

Delicious dairy free Ginger cake

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


150ml soya milk (or dairy free alternative)

2 tbsp

black treacle


groundnut oil
225g self-raising flour
½ tsp baking powder


1 tsp ground ginger
50g crystallised ginger, finely chopped
1 tsp white wine vinegar
1 tsp bicarbonate of soda



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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