Sticky ginger loaf cake

This is a vegan recipe – no eggs, butter or milk – instead it’s full of treacle, sunflower oil, dark muscovado sugar, dates and crystallised ginger, producing a rich, sticky, heavenly cake. It takes only a few minutes to make as everything is blended together in one go in a food processor. Another great wintery recipe to enjoy in front of the fire with a movie on a snowy day!

Adapted from this easy peasy ginger cake recipe

Ingredients

12 oz plain flour

8 oz dark brown muscovado sugar
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch salt
3 tsp ground ginger

½ – 1 tsp ground cinnamon

½ – 1 tsp ground all spice

3 oz dried dates

3 oz crystallised ginger

4 fl. oz sunflower oil
4 tbsp treacle
7 fl. oz boiling water

Method

1. Preheat the oven to 180°C and grease and line a loaf tin.
2. Place all the dry ingredients into a food processor and blitz.
3. In a jug, place the oil, treacle and boiling water and stir well.
4. Pour the contents of the jug into the food processor and whizz until you have a smooth golden brown batter.
5. Pour into the prepared loaf tin and bake for 35 – 40 mins until risen and a cake tester comes out clean.
6. Leave to cool in the tin for 10 mins before turning out onto a wire rack to cool completely.