Vegan Jamaican Ginger Cake

6 standard portions

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Ingredients

• ½ cup vegan butter ((56g) softened)
• ¾ cup raw cane sugar ((150g))
• 2 flax eggs ((20g))
• 2 tbsp fresh ginger ((14g) grated)
• ½ cup hot water ((118ml))
• 1 tsp vanilla ((4g))
• ⅓ cup black strap molasses ((80ml))
• 1¼ cup gluten free flour ((170g))
• 1 tbsp ground ginger ((5g))
• 1 tsp baking powder ((4g))
• ½ tsp baking soda ((2g))
• 1 tsp cinnamon ((2g))
• 1 tsp nutmeg ((2g))
• ½ tsp mixed spice ((1g))
• ⅛ tsp pink salt ((0.75g))

Method

1. Preheat oven at 180C/356F and line a loaf pan with a liner.
2. Add the vegan butter and raw cane sugar to a medium sized bowl.
3. Cream the butter and sugar together (you can do this by hand using a spoon or whisk) until it is fluffy.
4. Stir in the flax eggs and ginger until it is thoroughly combined and set aside.
5. Add the hot water, vanilla and molasses to a jug and mix together and set aside.
6. Combine the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, mixed spice and pink salt then mix to combine and set aside.
7. Pour the molasses mixture into the creamed butter/sugar while stirring.
8. Slowly stir the dry ingredients into the wet bowl, in increments until a smooth batter is formed.
9. Pour the batter into the loaf pan.
10. Bake for 30-40 minutes, using a tooth pick to determine its readiness (it should come out clean).
11. Once baked, remove from the oven and transfer onto a cooling rack.
12. Allow the cake to completely cool down (leave for a few hours/overnight before slicing).