This is an indulgent treat for people who can’t eat dairy. The sugar and treacle produce a really sticky cake, which will taste even better after a day or two.
Prep 20 min Cook 40 min Cuts into 8
Cooking oil spray, to grease
150ml soya milk (or dairy-free alternative to milk)
2tbsp black treacle
100ml groundnut oil
225g self-raising flour
½tsp baking powder
100g Whitworths dark soft brown sugar
1tsp ground ginger
50g crystallised ginger, finely chopped
1tsp white wine vinegar
1tsp bicarbonate of soda
1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 900g loaf tin.
2. Beat the soya milk or dairy-free alternative to milk, treacle and oil together. Add the flour, baking powder, sugar, ground and crystallised ginger and mix well. Stir the vinegar and bicarbonate of soda together, add to the batter and mix well. Pour the mixture into the tin and bake for 35–40 min until a skewer inserted into the cake comes out clean.
3. Remove the cake from the oven and allow it to stand in the tin for 1-2 min before transferring to a wire rack to cool.
Per slice: 296kcal; 3.1g protein; 13.3g fat; 2.6g saturates; 43.8g carbs; 21.9g sugar; 1.3g fibre; 0.7g salt; 145mg calcium; 2.3mg iron
