Name: Vegan ginger loaf cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8-10
Ingredients: 100ml vegetable oil plus extra for the tin; 275g self-raising flour; 150g dark muscovado sugar; 1 tsp baking powder; 1 tbsp ground ginger; 50g treacle; 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup; 150g icing sugar; ½ lemon juiced; 4 crystallised stem ginger pieces, sliced

Instructions

3 steps

Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.

Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.

45 min

Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

Progress

0 / 3 steps