Easy Ginger Cake (Vegan)

Ingrédients

• 450 g (3 + 3/4 cups) plain (all-purpose) flour sifted
• 1 1/4 tsp baking powder
• 1 1/4 tsp bicarbonate of soda ((baking soda))
• 4 1/2 tsp ground ginger
• 2 tsp mixed spice ((pumpkin spice))
• 160 g (3/4 cup) caster (superfine) sugar
• 1/2 tsp salt
• 160 ml (2/3 cup) sunflower oil (or another neutral oil)
• 200 g (7oz) golden syrup
• 200 g (7oz) treacle (molasses)
• 360 ml (1 1/2 cups) boiling water
• 75 g icing (powdered) sugar (sifted)
• juice of 1/2 a lemon

Préparation

1. 1

   Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23x33cm / 9x13inch rectangular cake tin and line with a strip of baking parchment.

2. 2

   Whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.

3. 3

   Add the golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.

4. 4

   Pour the batter into the prepared tin and bake for about 25 -35 minutes, until a skewer inserted into the centre comes out clean.

5. 5

   Leave to cool in the tin for 20-30 minutes then carefully flip the cake out onto a wire rack and leave to cool completely.

6. 6

   To make the lemon glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to reach a drizzling consistency. Drizzle the glaze over the cake, cut into squares and serve.