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Jamaican Ginger Cake

a recreation of the McVities favourite, but vegan and better!
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Course: cake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 100 ml sunflower oil or other flavourless oil
  • 160 ml dairy-free milk
  • 1 tsp lemon juice
  • 200 g self-raising flour
  • 1 tsp mixed spice
  • 2 tsp ground ginger
  • 1 pinch salt
  • 1 tbsp cornflour
  • 50 g dark brown sugar
  • 50 ml syrup from the jar of stem ginger or golden syrup
  • 40 g stem ginger chopped
  • 2 tbsp more ginger syrup to glaze

Equipment

  • 1 2lb cake tin

Method
 

  1. Preheat the oven to 180℃. Line a 2lb loaf tin
  2. Combine the milk, oil and lemon juice and set aside
  3. In a large bowl, mix together the flour, spices, bicarbonate of soda, cornflour and salt. Stir in the sugar
  4. Pour the wet ingredients into the dry, plus the syrup and stir to form a nice smooth batter
  5. Stir in the chopped stem ginger
  6. pour into the lined loaf tin and bake for 25-30 minutes until risen, golden and a knife comes out clean
  7. as soon as it comes out of the oven, drizzle over the additional syrup and let it soak into the sponge.
  8. let fully cool and then wrap in foil or parchment to keep nice and sticky

Notes

If you can't find stem ginger in syrup, use crystallised ginger instead and golden syrup or maple syrup to replace the ginger syrup.