Vegan Ginger Cake

In the run up to Christmas I like to start incorporating more "Christmassy" flavours such as ginger, cinnamon, cranberry and all the yummy spices! That's where this ginger cake comes in - I fancied a warming cake with a hint of Christmas!

I found this cake goes well warmed up with some vegan custard - I used Alpro Vegan Custard and oh my 😋😋😋 The flavourings on ginger, cinnamon, treacle and mixed spice went together beautifully and I think this is a cake everyone will enjoy!

Vegan Ginger Cake

Total time: 1 Hour 15 Minutes

Yield: One Cake, Serves 6-8 People

Ingredients

• 350g Plain Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Bicarbonate of Soda
• 225g Demerara Sugar
• 3 Tsp Ground Ginger
• 1 Tsp Ground Cinnamon
• 1 Tsp Mixed Spice
• 120ml Vegetable Oil
• 4 Tbsp Black Treacle
• 225ml Warm Water
• 125g Soft Pitted Dates

Cooking Directions

1. Preheat oven to 180 degrees celsius. Grease and line a 7.5 inch round cake tin.
2. Using a food processor, mix together the flour, baking powder, bicarbonate of soda, sugar, ginger, cinnamon and mixed spice.
3. Add in the vegetable oil and treacle, pulsing until smooth.
4. With the spoon used for the treacle, place it into a measuring jug and pour over the 225ml of warm water, stirring to clean the spoon, then add this mixture to the cake batter and pulse the food processor until fully mixed.
5. Chop up the dates into smaller pieces, then mix them through the batter.
6. Pour the mixture into the prepared cake tin, levelling the top.
7. Bake for 30-45 minutes, until a skewer inserted into the cake or a cooking thermometer shows the temperature as above 200 degrees Fahrenheit.
8. Leave the cake to cool slightly in the tin before turning out onto a cooling rack.

Enjoy the cake warm or cold - I loved it with some Alpro Vegan Custard!

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