Vegan Ginger Cake
This moist ginger sheet cake is made without treacle and 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 margarine (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:
- 60 g Vegan cream cheese (2 oz)
- 30 g Vegan margarine (⅛ cup)
- 1 Teaspoon Vanilla extract
- 225 g Icing/powdered sugar (1 + ¾cups)
Instructions
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Preheat the oven to 180°C/350°F (or 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, margarine, 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 margarine 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, beat together the cream cheese, margarine and vanilla.
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Stir in the icing sugar, a little bit at a time until JUST combined.
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Spread the frosting onto the cake then cut into slices and enjoy.
Recipe Notes
- Store covered in the fridge for up to 5 days.