Sticky Ginger Cake, easy vegan recipe

Who doesn't love ginger cake! Moist, sweet and sticky, and really easy to make. And so good you would never know it was vegan!

For the extra stickiness, I use a golden syrup glaze as soon as the cake comes out of the oven, but it is just as lovely without. For best results, wrap in greaseproof paper and leave for a day or 2 for the stickiness to develop

Ingredients

2 tbsps ground flaxseed/linseed

60ml water

150g dairy free butter, I used Flora

300g golden syrup, plus extra 100g for glazing (optional)

125g soft dark brown sugar

300g plain flour

2 tsps bicarbonate of soda

3 tsps ground ginger

1/2 tsp cinnamon

1/2 tsp mixed spice

250ml plant based milk, I used soy

Method

Mix the flaxseed and water together in a small bowl. Leave to stand whilst you prep the rest of the cake. The result is a horrible gloopy mess, this is how it should be!

Preheat your oven to 175C, and grease and line with greaseproof paper a baking tin. I used a 20cm x 30cm brownie type tin

In a pan, gently melt the butter, sugar and syrup

In a large bowl mix well or sift together the flour, spices and bicarbonate

Mix the milk and the flax mixture into the pan, then add to the dry ingredients. Using and electric beater or a hand whisk, mix well until there are no floury lumps. You should have a smooth, runny batter. Pour this into the prepared tin and bake for 35-40 minutes

If you are using the glaze, a soon as the cake is out of the oven, drizzle the syrup over the top of the cake, and with a brush, tease the melting syrup gently over the whole cake and let it soak in

Leave the cake to cook in the tin for at least an hour, then remove and wrap. The cake is lovely fresh and warm, but even better left to go sticky for a day or so

Enjoy

Debbie