This easy 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.
- 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, or mixer 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.
This Easy Ginger Cake recipe was originally published February 2009