Moist ginger cake without treacle that tastes delicious topped with cream cheese frosting.
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.
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.
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!
Once the butter has completely melted, remove the pan from the heat and leave it to cool for a few minutes.
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.
Transfer the cake batter into the lined tin and bake for 22-25 minutes, until a toothpick through the centre comes out clean.
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.
In a large bowl, mix together the cream cheese, butter and vanilla.
Mix in the icing sugar, a little bit at a time until JUST combined.
Place the frosting in the fridge for 1 hour to let it firm up before spreading it onto the top of the cake.
Cut into 16 square slices and enjoy!