Course: after dinner treat, Dessert, Party, picnic, Snack
Cuisine: American, British
Prep Time: 25 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings: 18slices or 9 large squares
Calories: 226kcal
Author: Jacq
This gingerbread cake is deliciously soft, moist, rich yet light, and packed with ginger, cinnamon, treacle and syrup flavours. A slice is perfect with a nice cup of tea, coffee or chilled oat milk [and your feet up having a well earned break]!Or enjoy for pudding or dessert with a generous helping of vegan hot custard, whipped or single pouring cream, or a scoop of ice cream.
Pour the soya milk and apple cider vinegar [or fresh lemon juice]. Set aside for about 15 minutes to curdle. Stir well before using.
Meanwhile preheat the oven 160 Fan, 180 C, 356 Fahrenheit, Gas 4.
Prepare the cake pan by either greasing with margarine and dusting the base and sides with a light covering of flour, or line with greaseproof/baking parchment.
Add the golden syrup, black treacle, margarine and sour milk into a saucepan. [Top tip: dip the measuring spoon used to scoop up the treacle and syrup, in boiling water before scooping up each spoonful, as then the syrup will roll off the spoon much easier]Over a gentle heat melt the ingredients, and stir until smoothly combined. [don't allow the mix to boil]
Remove the pan from the heat and sprinkle in the bicarbonate of soda and whisk until a little foamy.
Pour and scrape the liquid mixture into a mixing bowl.
Sieve the flour and baking powder into the liquid mixture. Add the salt, cinnamon and ginger powders.
Give it all a good mix until combined.
Scoop the gingerbread batter into the cake pan.
Bake on the middle or lower oven shelf for 35-45 minutes, or until risen, dark golden, firm and a skewer popped into the centre comes out clean.
Fan ovens may bake quicker so check after 35 minutes. I used an electric oven at 180C and the gingerbread was baked at 40 minutes.
[Don't worry if your cake rises a little higher in the middle and cracks as it will be perfectly fine. Once the cake has cooled the surface can be gently pressed down before icing.]
Cool in the cake pan for at least 30 minutes before carefully removing and cooling on a wire rack before icing.
Icing:
Sieve the icing [powdered] sugar into a bowl. Stir a few teaspoons of water through the icing at a time so that the icing does not become too thin. About 6-7 teaspoons will be required but exact amounts depends on how thick or thin you prefer your icing.
If your cake has a crack, press the top gently down a little to level out the surface better. Spoon the icing over the top and spread out to the edges, the icing may drip down the sides and create a delicious look!
Leave the cake for a few hours for the icing to completely set before wrapping and storing.
Gingerbread is tastier if left until the next day to cut and enjoy.
The gingerbread cake can be sliced into 9 generous sized portions or 18 smaller but decent size slices. Or store the cake whole and simply cut a slice when required.
Optional: Serve each slice with a piece of crystalized ginger, or a piece of candied fruit or candied fruit peel.
For a delicious pudding serve the gingerbread with hot vegan custard, vegan whipped cream or single pouring cream, or a scoop of vegan ice cream.
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Gingerbread cake can be stored for 1-2 weeks if wrapped and stored properly in a cool dry area. Wrap with a layer of greaseproof/baking paper and a second layer of kitchen foil, and place into a cake/cookie tin or air-tight container.
Or freeze for 2-3 months. Iced gingerbread can also be frozen.
Before wrapping and storing gingerbread wait until the icing has set completely.
A little piece of crystalized ginger placed on top of each slice of gingerbread intensifies the ginger flavour and adds a nice contrasting texture. However, kids may not appreciate the fiery taste of crystalized ginger!
If your in the UK, Home Bargains was selling packets of crystalized ginger so its worth a look if you can't find any.
Candied fruit slices or candied fruit peel is a nice replacement for crystalized ginger, or simply omit this addition.