Description
Indulge in the warm, comforting flavors of gingerbread with our easy and sticky vegan gingerbread cake recipe. This delectable dessert is simple to make and will satisfy all your cravings. Get ready to impress your taste buds and wow your friends with this irresistible treat.
Ingredients
Units
Scale
- 150 g dairy free butter
- 200 g golden syrup
- 200 g treacle
- 125 g dark muscavado sugar
- 1/4 tablespoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons grated fresh ginger
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 250 ml oat milk
- 1 teaspoon bicarbonate soda (dissolved in 30ml of water)
- 300 g plain flour
- 2 tablespoons icing sugar (to dust (optional))
Instructions
- Pre-heat the oven to 170 degrees celcius (150 degrees fan oven)
- Line a 9 inch square baking tray with baking paper
- Make a flax egg by mixing the ground flaxseed with the 5 tablespoons of water and leave to form a gel for 5 minutes.
- In a heavy bottomed saucepan add the butter, sugar, golden syrup, and treacle and heat on a low heat until melted.
- Stir through the spices - ground cinnamon, ground ginger, grated ginger and ground cloves.
- Take it off the heat and add in the bicarbonate of soda, dissolved in it's water, milk and flax egg
- Sift in the flour
- Pour into the prepared baking tin. It will be quite liquidy so don't worry about that.
- Cook for 45-60 minutes until risen nicely and springy to touch and a skewer comes out clean. Don't overcook as this will make the cake dry rather than sticky.
- Leave to cool in the tin before removing and slicing into pieces.
Nutrition
- Calories: 170
