Delicious dairy-free Ginger Cake
Give it a try, to be enjoyed with no moderation!
Soya milk (or dairy free alternative) - 150ml
Black Treacle - 2 tbsp
Groundnut Oil - 100ml
Self-raising Flour - 225g
Baking Powder - ½ tsp
Ground Ginger - 1 tsp
Crystalised Ginger, finely chopped - 50g
White Wine Vinegar - 1 tsp
Bicarbonate of Soda - 1 tsp
Preheat the oven to 180°C/160°C fan /gas mark 4.
Beat the soya milk, treacle and oil together. Add the flour, baking powder, Whitworths Dark Soft Brown Sugar, both gingers and mix well.
Stir the vinegar and bicarbonate of soda together, add to the batter and mix well.
Pour tCheck the cake is cooked by inserting a skewer into the cake and if it comes out clean, the cake is cooked.he mixture into the tin and bake for 35-40 minutes.
Allow to stand in the tin for a minute or two before transferring to a wire rack to cool.
The sticky sugar and treacle produce a really sticky cake which will be even better after a day or two!