Great Grandma Betty’s Vegan Ginger Cake
By Lisa Faulkner
Published on 24 March 2023
Don’t overcook this moist cake – you want to keep its lovely, chewy texture. It’ll keep for up to a week in an airtight container.Lisa Faulkner says: "Betty was a really strong woman who led her family. I’ve got all the books that she wrote in on the top shelf where all my cookery books are." Looking for more Lisa Faulkner recipes? Look no further.Time and servings
40 minsTotal time
12Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 85 g of sunflower spread, plus extra for greasing
- 85 g of black treacle
- 85 g of golden syrup
- 85 g of demerara sugar
- 225 g of self-raising flour
- 0.5 tsp of ground cinnamon
- 0.5 tsp of bicarbonate of soda
- 170 g of apple purée
- 2 tsp of ground ginger
Method
Step 1
Preheat oven to 180ºC/160ºCfan/gas 4. Grease a rectangular tin, approximately 26cm x 20cm.Step 2
In a small pan, melt the sunflower spread, treacle, syrup and sugar. Remove from the heat and allow to cool a little.Step 3
Into a bowl, sift the flour, ginger, cinnamon and bicarbonate of soda.Step 4
Add the melted sugar and syrup mixture to the flour, stir in the apple purée and beat well.Step 5
Pour the mixture into the greased tin and bake for 20-25 mins – the time will depend on the depth of your tin.