Recipe: Easy Peasy Ginger Cake

Egg free dairy free ginger cake

This ginger cake is one of my favourite cake recipes, and made entirely from non-perishable store cupboard ingredients, so it’s both egg free, dairy free and vegan. The recipe is very forgiving so you can vary quantities and really is a genuine bung it all in the food processor and whizz then bake recipe.

Although delicious fresh from the oven the cake keeps well and actually improves with age, the top becomes wonderfully moist and sticky after a few days in a tin. It reminds me of shop ginger cake the texture is similar to the Lyle’s one in a green foil wrapper – but with fewer additives and more flavour. I far prefer baking using oil rather than fat as I think that it gives a far moister cake.

For extra zing in the cake add a dash of chilli powder, I often add a handful of dried dates or figs for extra texture and flavour. The seeds of the figs provide a slight popping crunch to the otherwise soft cake. If you do not have treacle, golden syrup, dark maple syrup or molasses would work well in its place.

Recipe: Easy One Step Egg Free Ginger Cake

(makes 16 x 2” pieces)

350g Plain Flour
225g Sugar (I use soft dark brown for colour and flavour but any would work)
100g Cooking oil (Sunflower or rape/canola)
2 – 3 tsp ground ginger
1tsp baking powder
½ tsp bicarbonate of soda
Pinch salt
About 60g treacle *
225ml boiling water

½ – 1 tsp ground cinnamon (optional)
½ – 1 tsp ground all spice (optional)
Dash chilli powder (optional)
Handful dried dates or figs (optional)

Place all the ingredients into the food processor bowl and whizz until you have a smooth golden brown batter. Pour into 8” square pan lined with greaseproof paper and bake at GM4/180C for about 35 – 40 mins until risen and a cocktail stick inserted into the middle comes out clean.

* When weighing the treacle I put the spoon into a jug on the scales, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon I then rezero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle which saves any sticky scraping for spoon to food processor bowl. As the recipe is so forgiving accurate measuring is really not necessary.

This recipe also works perfectly using ginger beer in place of the water, or for ginger cupcakes!

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About Helen

Helen Best-Shaw is a freelance writer, who has been writing about achievable and affordable food on Fuss Free Flavours since 2007. She also contributes articles and recipes to a number of online and print food magazines.

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Comments

  1. yum! I love the thought of a bit of crunchy fig seeds and some spicy hotness.

  2. Do make it and let my know what you think Bethany – it is the easiest cake in the world to make. I wonder if some vanilla frosting would work spread on top?!

  3. Gosh I made a very similar one tonight, only it has butter instead of oil and you cook it in a loaf pan. You chop up crystallised ginger and sprinkle on top then pour some microwaved honey over! Which reminds me, I probably should have taken a photo…

  4. I hope you don’t mind some randomer posting on your blog but over the last few weeks I have tried so many Ginger Cake recipes it has put me close to tears. Stem ginger, pickled ginger, pickled ginger juice, buttermilk, golden syrup, treacle, ground ginger… the recipes out there are ENDLESS and yet… none of them, even the fancy schmancy ones quite lived up to their rep and could be quite complex to make. Then I stumbled on this. You’re recipe… I read it twice… three times… surely not… I don’t need to go shopping? I don’t need to hop on one leg and recite the recipe backwards while it cooks? I followed your instructions, added the cinnamon and a pinch of nutmeg (since I like those flavours) used Dark Brown Muscovado sugar and the cake is stunning! The flavour is AMAZING and it is sooooo good. Thank you, you are a blessing.

    • I am so glad that you like it Lara, it took me several goes to get it right but it is now my favourite cake, and will be a base for other flavours in the near future.

  5. Great recipe! I had alot of the same frustrations as the other people who commented – just wanted a simple ginger recipe! Thanks for posting it!

  6. A million thanks for this recipe….. it was the ‘Lyle’s green foil wrapper’ that did it for me! Wonderful, I added uncooked pears is a sort of decorative pattern in an 8 inch round tin. It took longer to bake of course, but came to no harm covered with a piece of greaseproof for the last 20 mins or so. I live in Norway, in an isolated part, so it is not easy to get fancy ingredients…but this was perfect, as you said, everything in the store cupboard!

  7. Thank heavens a recipe I had all the ingredients for!! I had bought al the ingredients for a super duper ginger cake I am making for the village show. but, it flopped in a big way!! so I was looking for one I had enough stuff to make, was just getting very disheartened when bingo, and so easy too. Still cooking at the mo but look forward to the finished result.

  8. thanks for this fab recipe, tried it out tonight & have to agree with everyone else – it’s turned out great!!! what makes it even more spcial is that it’s eggless (i know so many people who don’t or can’t eat eggs so thankyou again)
    XXX

  9. p.s Though i will be using this recipe lots from now on (Thankyou!) im gonna try it again but instead of water – thought i could try using condensed milk – which i’v been using in my other eggless cakes …. ? X

    • I think the condensed milk may be too heavy, fatty and sweet. I’d be interested to know how it goes.

      I was thinking of reducing the sugar a little (replacing with flour) and using ginger beer or wine in place of the water.

  10. yes sorry i foregot to say – i did not use the whole amount of sugar & instead only used 100g (trying to be healthy LOL) & Honestly it tastes Just right – sweet but not sickly, & maybe when i try it with the condensed milk i coulder further reduce the sugar …. will definately report back,
    Also i didn’t realise that most of your recipes are vegiterian – as i am one i got even more excited bout having discovered your site! so again THANKYOU!!!! (“O,”)”)

  11. did it!! used your recipe to the tee. except;
    only 100g sugar
    100ml condensed milk – the rest water
    handful desicated coconut
    top is a little crunchier – but i foregot to take it out the oven & it had gone 55mins!!!
    should have reduced the sugar further but foregot to do that too LOL!
    but nice!! alittle sweet for me but definately reduce sugar next time
    took picture but dont know how to upload it LOL
    all in all thumbs up!!!

  12. Thanks for the recipe! I have not tried it yet but will do soon. I have a question – Why do you recommend using boiling water? Can I instead use room temperature water? I have never used boiling water in all my baking. Thank you!

  13. Forgot to drop a comment in when I made, tried this a week or so ago and it was lovely and super easy. Making it again this evening I think. :)

  14. made this ginger cake with gluten free flower for a friend as she was fed up with bad free from at the supermarkets and if i wasnt already married i would have been dragged to a shotgun wedding fantastic recipe.

  15. I’ve made this cake this morning and my husband and recently-arrived-home-from-Paris daughter both loved it!

    It was a really easy, straightforward recipe – exactly what I was looking for. Thank you so much!

  16. A friend of mine is allergic to eggs and baking cakes for her to enjoy can be a bit of a pain. I tried this recipe last night and it was so straight forward and it tastes devine. I made the quantity as stated but split it between two silicone loaf tins. I have already passed this recipe on to a friend who has migrated to America to try it out too.

  17. How long would you say this would keep for in a sealed tupperware?

  18. I just made this cake. Mmmmmm yummy. I did half light brown half dark brown sugar because I didn’t have enough dark. I also added 1 more spoon of ginger. I’m going to try it with the ginger beer next time. So quick and easy.

  19. Just got home from work and was looking for an easy gingerbread recipe. I made it in 10 minutes and it’s now in the oven, awesome recipe! Thank you so much.

  20. McDonald says:

    Hi! I am going to try this recipe as all the ginger cakes I have mad use butter but sunflower oil seems to keeP other cakes so moist! Lemon icing goes absolutely perfect with ginger cake

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