Vegan ginger cake

Need a vegan cake in a hurry? Well yeah, only all the time! This recipe is super quick and easy using an all in one method, so it actually takes more time for the oven to pre-heat than it does for the batter to be made. Crazy. It’s both sweet and spicy with a heavy texture than a usual sponge but for a ginger cake I think that’s ok. It’s moisture helps the cake to last a long time but with the vegan population rising I don’t see this cake hanging about in your kitchen for long.

JR Bakes

Serves 8-10

Time to prep –  5 minutes

Time to bake – 45 minutes

Recipe

Ingredients

For the sponge

• 200g light brown sugar
• 125ml vegetable oil
• 200ml boiling water
• 50g golden syrup
• 325g plain flour
• 3 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda

For the icing

• 2cm chunk of ginger, grated
• 50g icing sugar

Method

1. Pre-heat the oven to 180C. Line an 8″ round tin with greaseproof paper.
2. Sieve the flour, bicarb and baking powder into a bowl. Add the rest of the ingredients and mix until a smooth batter forms.
3. Pour the mx into your prepared tin and bake for 30 minutes. If the top is getting too dark cover with foil and bake for a further 15 minutes.
4. Remove from the tin and leave to cool on a wire rack.
5. Add the grated ginger and icing to a small bowl. Slowly add little amounts of water until a pourable icing forms. Once the cake is cool, drizzle over the icing.