This one step easy ginger cake is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing. Copycat of the popular Mcvitie’s Jamaica Ginger Cake.
My easy ginger cake is the cake for people who say they cannot bake. It is the most forgiving recipe ever, you simply bung it all into a bowl, blender or food processor and whizz it up into a smooth batter. Pour into a lined tin and bake. You don’t even need to worry (that much) about the size of the tin as it is very easy to adjust the baking time.
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 Mcvitie’s one in the dark red wrapper which I had as a child – 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.
- 3 cups Plain Flour 350g
- 1.5 cups Sugar (soft dark brown) 225g
- 1/2 cup vegetable oil 100g
- 2-3 tsp ground ginger
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 4 tbsp black treacle / molasses
- 1 scant cup water (225ml)
- 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/355F 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