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All recipes are deliciously vegan.

Sweet Ginger Cake

2 spoon difficulty rating

1 hour plus cooling time

Serves:

Sweet Ginger Cake

This ginger cake is very moist and sweet. It uses crystalised ginger pieces and is sandwiched together with lemon butter icing. Mmm!

Ingredients: 

Cake 
Dry ingredients

  • 300g/11 oz self raising wholemeal flour (Dove's Farm)
  • 1 1/2 tsp baking powder
  • 110g/4 oz soft dark sugar
  • 1 tsp ground ginger
  • 75g/3 oz crystalised ginger, chopped into small pieces
  • 1 tbsp grated fresh ginger
  • 1 flax egg - 1 tbsp flax meal mixed with 3 tbsp warm water

Wet ingredients

  • 100ml/ 3½ fl oz orange juice
  • 100ml/ 3½ fl oz water
  • 1 tsp vanilla essence
  • 130ml/ 10 flo oz vegetable oil - plain or sunflower (cheap, unrefined type!) 

Filling

  • 75g/3 oz vegan margarine OR mild coconut oil, eg Biona Cuisine
  • 175g/6 oz icing sugar
  • 1 tsp vanilla essence
  • Zest of half a lemon

Method: 

 1. Preheat oven to 180°C/350°F/Gas Mark 4. Grease two 20cm/8 inch cake tins.

 2. Sieve flour, baking powder and ground ginger into a mixing bowl, then stir in sugar. 

3. In a separate bowl or jug, combine the orange juice, water, vanilla essence and oil.

4. Gradually add liquid to dry ingredients a bit at a time and stir thoroughly making sure it gets mixed in well. Add the flax egg then  beat everything until smooth, stirring in the chopped and grated ginger. 

5. Pour the mixture evenly into the two cake tins.

6. Place in the preheated oven for 20-30 minutes until firm but springy to the touch - use a toothpick or sharp knife to check after 20 minutes.

7. Once cooked, turn cakes out onto wire wrack and allow to cool completely.

8. While the cake is baking, make the icing. Put the margarine in a bowl and beat until creamy. If using coconut oil, melt it gently in the microwave for about a minute OR place jar in a bowl of hot water, with a metal spoon in the jar to stop glass cracking

9. Sieve the icing sugar into the margarine/melted coconut oil and add the zest and vanilla essence and beat again until smooth. Chill in the freezer or fridge before using so it firms up.  

10. Sandwich the two cakes together using the icing. If you have any icing left over, you can smooth it over the top of the cake (this makes it extra sticky and sweet!)

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