Vegan Ginger Cake...... moist,sticky and spicy loaf cake that is egg and dairy free. Perfect as dessert or paired with a cup of tea or coffee in the afternoon. This is really easy recipe. The glaze is what makes this cake really sticky and indulgent. Enjoy!!
Ingredients:
For the cake:
- 175g plain flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp bicarbonate of soda
- 120ml unsweetened soy milk, or other plant milk
- 75g black treacle
- 75g golden syrup
- 80g dairy free butter
- 2 tbsp flax seeds*
- pinch of salt
For the glaze:
- 30g dark brown sugar
- 2 tbsp golden syrup
Method:
Preheat oven to 180º/160ºC for fan oven assist. Line a loaf tin with baking proof paper.
Mix bicarbonate of soda with the plant milk and set aside.
Add the flax seeds with 5 tablespoons of cold water in a bowl and set aside for 5 to 10 minutes*
Sift the flour, spices and salt into a large mixing bowl.
Separately, heat the treacle, syrup, butter and brown sugar with 2 tbsp water in a pan over a low heat until melted, don't let it boil!, then remove from the heat.
Using a whisk, mix the syrup mixture into the flour until smooth.
Add the flax seeds mixture and the bicarbonate/milk solution and mix well. The batter will be fairly runny.
Pour the batter into the lined tin and bake for approximately 1 to 1½ hours until a skewer inserted into the centre comes out clean. Cover the top with foil if it starts to get too dark.
While the cake is cooling, make the glaze by heating the syrup and sugar over a low heat until combined.
Prick the top of the cake with a skewer, and then brush with the glaze to allow it to sink into the cake.
Leave for a further 10 minutes until the cake is cooled, then turn out onto a wire rack.
Notes:
* flax seed serve as substitute for eggs in vegan baking. Adding water to the flax seeds will result in a thick consistency that bind your bakes together. Flax seeds come from flax plant and you should buy ground flax seeds and keep them in the fridge.
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