Who doesn’t love a ginger cake?
We are huge fans and as much as we love a rich, sticky and “moist” ginger cake, we wanted to try a lighter version. This is a great choice if that is what you are after, it has lower sugar and a fluffier texture than most.
Just to be aware, this recipe is dairy free but does contain egg (for those who can not consume or choose not to).
Let’s jump straight into the recipe!
- 225g dairy free spread
- 90g light brown muscovado sugar
- 150g dark treacle
- 300g self-raising flour
- 3tsp ground ginger
- 1tsp ground cinnamon
- 4 medium eggs at room temperature
- 4tbsp. dairy free milk
- 60g stem ginger in syrup (drained)
For the icing we use regular icing sugar and water mixed together, with some orange zest shaved in 🙂
- Preheat oven to gas mark 3/ 160C fan assisted oven
- Put all ingredients into a large bowl and beat together with a whisk. Alternatively, if you have an electric mixer add all into the mixer until well combined, scraping down the sides when needed.
- Line a baking tin large enough to fit the mixture (tray bake style), and pour in your mixture.
- Place in the preheated oven for 40-45 minutes. You will know when its ready when the top is a golden brown and cake is spongy to the touch. You can check with a knife that it comes out clean.
- Leave to cool in the tray slightly, then removed onto a wire rack to fully cool before icing. Remove baking paper one on the rack.
- To ice, once the cake is cooled, mix together sieved icing sugar (approx. 75g) with a little water. Add slowly so that you don’t get lumps. Add in a little orange zest for extra flavour, but this is of course optional if you don’t have any.
If you try this recipe, please tag us on Instagram @nutritionandcake so we can see your creations!