I’ve been doing the shopping for my mother in law whilst she is sheltering and she often asks for a ginger cake – you know one of those squidgy packet cakes that have been around forever and come in either ginger or golden syrup flavour? Well it got me thinking that a combination of the two varieties would make a nice variation – sweet, spicy and syrupy but not too dark.
This cake fits all the bills – it’s tasty, light, sticky and with a good dose of ginger. It also lasts well and is brilliantly easy to make. One of those perfect keep up your sleeve for an emergency pudding or tea kind of cake (I would say for unexpected guests but they don’t really exist right now!). I made one the other day whilst the cupboards were looking bare and it made a fantastic last minute pud. It also freezes well, so why not double the quantities and make two 🙂
Ginger Syrup Cake
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 2lb loaf
75g caster sugar
200g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/2 tsp baking powder
1 to 2 tsp ground ginger, depending on how spicy you like it
125g golden syrup
75g dairy-free margarine
160ml boiling water
- Preheat the oven to 180 degrees centigrade/gas mark 4. Line a loaf tin
- In a large bowl, place all the ingredients except the margarine and boiling water. Place the margarine on top of the dry ingredients, then pour over the boiling water. This will melt the margarine into the batter as you whisk together all the ingredients until well combined. The mixture will be very runny
- Pour into the lined tin and bake for 40-50 minutes until golden on top and a knife comes out clean
- Cool in the tin before moving to a wire rack
Share this:
- Click to share on Twitter (Opens in new window)
- Click to share on Facebook (Opens in new window)
- Click to share on Reddit (Opens in new window)
- Click to print (Opens in new window)
- Click to share on WhatsApp (Opens in new window)
- Click to email a link to a friend (Opens in new window)
- Click to share on Tumblr (Opens in new window)
- Click to share on Pinterest (Opens in new window)
- Click to share on LinkedIn (Opens in new window)
6 Responses
Hi Lucy, don’t know if I’m missing something but I can’t see ginger in the ingredients list?
Hi Rachel, good point I’ve missed it out. I’ll edit it right away! Thank you for noticing x
That sounds delish! I may have to make one tomorrow. Thanks :oD
Did you make it? Hope you enjoyed x
Just made this and it is really nice. I have egg and nut allergy so your recipes are perfect thank you
I’m so pleased to hear that. Stay safe x