Vegan ginger loaf cake

By Liberty Mendez

Get set for autumn with this iced and spiced ginger loaf cake. It’s a real treat, whether you’re vegan or not

Prep:15 mins
Cook:50 mins

Serves 10
Easy

Nutrition per serving

kcal 353
fat 11g
saturates 1g
carbs 61g
sugars 0g
fibre 1g
protein 3g
salt 0.4g

Ingredients

100ml vegetable oil, plus extra for the tin
275g self-raising flour
150g dark muscovado sugar
1 tsp baking powder
1 tbsp ground ginger
50g treacle
50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
150g icing sugar
½ lemon, juiced
4 crystallised stem ginger pieces, sliced

Method

Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

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