Vegan Ginger Cake
Moist ginger cake without treacle that tastes delicious topped with cream cheese frosting.
Ingredients
- 280 g Self-raising flour (2 + ⅛ cups)
- ½ Teaspoon Baking soda (bicarbonate of soda)
- 2-3 Teaspoons Ground (dry) ginger (depending how strong you want it)
- ½ Teaspoon Ground cinnamon
- 150 g Dark brown sugar (¾ cup)
- 105 g Vegan butter (1 tablespoon less than ½ cup)
- 190 g Golden syrup (½ cup + 1 tablespoon)
- 200 ml Soy milk (¾ cup + 1 tablespoon)
For the frosting:
- 100 g Vegan cream cheese (3.5 oz)
- 60 g Vegan butter (¼ cup)
- 1 Teaspoon Vanilla extract
- 315 g Icing/powdered sugar (2 + ½ cups)
Instructions
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Preheat the oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Line an 8x10-inch rectangular tin with baking paper.
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In a large bowl, mix together the flour, baking soda, ginger and cinnamon. I recommend sifting them to prevent lumps forming when you add the liquid later.
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To a small saucepan, add the brown sugar, butter, golden syrup and soy milk. Put it over a low heat and stir gently every so often. Be careful not to boil the mixture!
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Once the butter has completely melted, remove the pan from the heat and leave it to cool for a few minutes.
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Pour the wet mixture into the bowl with your dry ingredients and mix well until you have a smooth cake batter. Make sure there's no flour stuck at the bottom of the bowl.
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Transfer the cake batter into the lined tin and bake for 22-25 minutes, until a toothpick through the centre comes out clean.
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Leave the cake in the tin to cool completely then flip it out onto a cake board or plate. Gently peel off the baking paper.
For the frosting:
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In a large bowl, mix together the cream cheese, butter and vanilla.
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Mix in the icing sugar, a little bit at a time until JUST combined.
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Place the frosting in the fridge for 1 hour to let it firm up before spreading it onto the top of the cake.
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Cut into 16 square slices and enjoy!
Recipe Notes
- Store covered in the fridge for up to 5 days.