Ginger spice cake

Cooking Desserts Ginger spice cake

This delightful cake is egg free and dairy free.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
  2. Place spread, syrup, sugar and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, until combined. Remove from heat. Set aside for 10 minutes.
  3. Add flour, bicarbonate of soda, ginger and mixed spice. Stir to combine. Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  4. Make Glace icing: Place icing sugar in a bowl. Add lemon juice and spread. Stir until smooth. Place cake on a plate. Drizzle with icing. Serve.

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2/3 cup dairy-free spread
3/4 cup golden syrup
1/2 cup firmly packed brown sugar
2 1/2 cups plain flour, sifted
1 1/2 tsp bicarbonate of soda, sifted
1 1/2 tbsp ground ginger, sifted
2 tsp mixed spice, sifted
2 cups icing sugar mixture, sifted
2 tbsp lemon juice
2 tsp dairy-free spread, melted

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Desserts
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