• Vegan ginger cake

    As promised, here is my recipe for the vegan ginger cake.  This recipe makes 2, 900g loaves.  Happy baking!

    Ingredients:

    • 450g self-raising flour
    • 2tsp bicarbonate of soda
    • 2tbsp ground ginger
    • 2tsp ground cinnamon
    • 2tsp ground mixed spice
    • 210g Trex or 230g dairy free butter
    • 230g black treacle
    • 230g golden syrup
    • 230g dark brown muscovado sugar
    • 550ml oat milk
    • 4 tbsp water, 4 tsp baking powder, 2 tsp vegetable oil mixed together as the egg substitute.
    • 2 x 900g loaf tins greased with butter and lined with greaseproof paper.

    Method:

    •  Heat the oven at 170 degrees Celsius. Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl.
    • Add the Trex or dairy free butter and rub into the flour mix.
    • Place the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. Set aside until lukewarm.
    • Put the sugar and oat milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
    • Whisk the oat milk into the flour mixture, quickly followed by the treacle mixture and the egg substitute, to make a smooth thick batter, the consistency of double cream.
    • Put the mixture into the prepared tins.
    • Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
    • Set the tin on a wire rack and leave the gingerbread to cool completely before turning out.
    • Store in an air tight container.
  • Apple and rhubarb vegan loaf cake with a hint of orange and ginger

    So pleased have I been with how this vegan loaf cake has turned out that I thought I would share it with you in case you are looking for a vegan cake for yourself, friends or family.  Happy baking!

    Ingredients:               

    Rhubarb:

    • Stem of rhubarb
    • 1 tsp ginger
    • 50g caster sugar
    • Juice from one orange
    • Water as required

    Dry mix for loaf cake:

    • 500g plain flour
    • 60g desiccated coconut
    • 5 tsp baking powder
    • ½ tsp salt
    • 160g soft brown sugar
    • Zest from two oranges

    Wet mix for loaf cake:

    •  280ml orange juice (use juice from zested oranges and then top up with orange juice)
    • 90ml oat milk or other non-dairy milk
    • 20ml vanilla extract
    • 120ml vegetable oil
    • 2 large Braeburn/Cox apples
    • 125g sultanas
    • Ground cinnamon and soft brown sugar for dusting

    Method:

    •  Preheat oven to 180C. Grease and line two loaf tin tins.
    • Cut a stem of rhubarb into 0.5cm pieces and place in a pan over a low heat with the juice of one orange, ginger, sugar and a splash of water and cook until just tender. Set aside
    • Peel the apple. Cut one apple into small pieces and the other into thin slices.  Set aside.
    • In a large mixing bowl, sift the flour, baking powder, salt and sugar together. Then add the desiccated coconut and the orange zest.  Mix well.
    • In a measuring jug, add the orange juice, oat milk, vanilla extract and oil. Mix well.
    • Make a well in the centre of the flour mixture, then pour in the wet ingredients. Add in the chopped apple pieces, drained rhubarb pieces and the sultanas.  Fold and mix gently until a thick batter is obtained.  The batter may look quite dry (although less likely with the addition of rhubarb).  Do not be tempted to add more liquid as the fruit will release some moisture when the batter is baked.
    • Pour the batter into the two lined loaf tins. Spread the batter evenly in the tins.  Then place the apple slices on top of the batter in a row.
    • Sprinkle with a mix of sugar and cinnamon.
    • Cook for 20 minutes at 180C and a further 15 to 20 minutes at 160C. When time is up test cake with cake tester and if it comes out clean, the cake is done.
    • Allow the cake to cool completely in the tin before removing and cutting it.

    Please note that the cake can be stored in an airtight container for a couple of days. To keep it longer it should be kept in the refrigerator as the fresh fruit can go mouldy if not refrigerated.

    Source: Veganlovie