VEGAN GINGER LOAF CAKE RECIPE | BBC GOOD FOOD
Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you’re vegan or not
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 353 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
VEGAN GINGER LOAF CAKE RECIPE | BBC GOOD FOOD
Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you’re vegan or not
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 353 calories, FatContent 11 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 40 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.4 milligram of sodium
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