With the extra time on my days off these past couple of weeks I have made quite a lot of cakes! Many more than I usually do and with not seeing as many people as we usually do, my husband and I have also been eating more cakes than we usually do! There was sticky ginger cake, courgette cake, flapjacks and even a peanut butter chocolate birthday cake for my husband (it was his birthday last month but these days, there are no rules!)
My favourite has been the sticky ginger cake though so I’ll share that one with you today. As with most of my recipes it’s very simple!
STICKY GINGER CAKE
100g vegan margarine
75g brown sugar
150ml golden syrup
150ml treacle (I used molasses)
5tsp ground ginger (I grated a large piece of fresh ginger)
2tsp mixed spice
Pinch of salt
1tsp bicarbonate of soda
2 ½ tsp baking powder
2 tsp apple cider vinegar
300ml plant milk
Grease and line a cake tin. Preheat oven to 175C.
Melt the margarine with the sugar, treacle and golden syrup in a saucepan.
Take off heat and stir in spices.
Mix the bicarbonate of soda, baking powder and flour in a bowl and make a well.
Mix the apple cider vinegar and milk in a jug and set aside.
Add the sugar mixture to the dry ingredients and stir.
Add the milk/vinegar mixture to the bowl and beat till smooth but don’t overdo.
Pour the mixture into the tin and bake for 25 mins.
Test if cooked with a cake tester and if done, remove from the oven and leave to cool.
The mixture will seem really runny but don’t worry, it’s fine!
I’ve made this a couple of times and once added crystallised ginger chunks which worked really well.