Sticky Jamaican Ginger Cake {blogmas day 9}

Saturday, December 09, 2017

Sometimes, a thick slab of ooey gooey, sweet, spicy ginger cake and a big mug of tea is exactly what you need on a cold and grey afternoon. It may not be the healthiest snack, but it is oh so good. McVities Jamaican ginger cake is one of Jay's favourite treats, but, as I think homemade is always better,  I put together a recipe for vegan ginger cake that we can both enjoy! If sweet, sticky decadence sounds like your cup of tea, then this is definitely the festive gingery treat for you.

For this cake you will need:
- 225g self raising flour
- 1 teaspoon bicarbonate of soda
- 115g dairy free butter
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ginger puree
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoon water)
- 275ml almond milk
- 115g golden syrup
- 115g black treacle
- 115g soft brown sugar

For the sticky glaze you will need:
- 30g caster sugar
- 30g soft brown sugar
- the juice of 1/4 lemon
- 1/2 teaspoon ginger puree

Start by preheating your oven to 180 degrees Celsius, as well as greasing and lining your loaf tin with some baking paper.

Start by sifting your flour into a large bowl, then mix in your ground spices and bicarbonate of soda. Next add your dairy free butter and rub the flour and butter together as if you're making a crumble. Once combined, set to one side.

Now on to the messy part! Measure your golden syrup and black treacle into a pan - trust me, it's harder than it looks! Then place on a low heat and stir until the mixture becomes runny. At the same time, add your almond milk and brown sugar to another pan and heat gently until the sugar is dissolved. Set both pans to one side to cool slightly and in the mean time, make your flax egg.

Once your liquids have cooled slightly - they can be lukewarm, add your milk and sugar mixture to the flour and stir to combine well. next add your syrups and your flax egg and stir again. Finally, add your ginger puree and combine well.

Now it's time to bake! The mixture will be very runny at this stage, but don't worry, it's meant to be - it will come out as a cake in the end! So add your batter to your loaf pan and place in the oven to bake for around 45 minutes - you'll know it's done when you can stick a knife in the centre and it comes out clean.

Once the cake is fully cooked, leave in the pan to cool completely before serving. As difficult as it may be to resist, the cake is actually even better if you store it in an airtight container overnight before you tuck in - I couldn't resist the first time I made it but it becomes even stickier and more delicious when you leave it over night so it really is worth the wait!

Now it's time to dig in, so cut yourself a slab of cake, pop the kettle on and settle down for a cosy afternoon.

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