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Great Grandma Betty’s Vegan Ginger Cake

By Lisa Faulkner
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

5 steps

  1. Step 1

    Preheat oven to 180ºC/160ºCfan/gas 4. Grease a rectangular tin, approximately 26cm x 20cm.

  2. Step 2

    In a small pan, melt the sunflower spread, treacle, syrup and sugar. Remove from the heat and allow to cool a little.

  3. Step 3

    Into a bowl, sift the flour, ginger, cinnamon and bicarbonate of soda.

  4. Step 4

    Add the melted sugar and syrup mixture to the flour, stir in the apple purée and beat well.

  5. 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.