Here's my recreation of the McVities family favourite - Jamaican ginger cake, the one in a red wrapper found in any supermarket or corner shop; but made not only dairy-free and egg-free but far more exciting and luxurious with ginger 3 ways.
Dark brown sugar caramel flavours combined with warm spicy ginger make a spectacular flavoured cake, and this one even more so thanks to the three types of ginger; ground ginger, stem ginger, plus the ginger syrup from the jar.
The inspiration for this cake is those sticky squidgy ginger cakes you get in supermarkets - there's nothing particularly fine about this type of cake but it's homely, comforting and full of spicy ginger flavour.
This vegan recipe is actually quite a fine cake, it has so much flavour that it doesn't require anything more than a sticky glaze - definitely no icing required!
I recommend wrapping this cake, letting the stickiness increase over a couple of days, for maximum ginger cake vibes. I've used three types of ginger - ground, stem ginger and the syrup it comes in but you could use crystallised ginger and golden syrup or maple syrup instead, depending on what you have available.
This is one of those few cakes where, cake can be pudding. I'm usually of the opinion that cake is for tea time and not for pudding, but this one is just like a kind of sticky toffee pud, especially if served warm. Simply warm up for 20 seconds in the microwave and serve with heaps of custard or a scoop of vanilla ice cream for maximum comfort. I'd also recommend this as a lunchbox cake or snack - wrap will and it will travel extremely well.
Jamaican Ginger Cake
a recreation of the McVities favourite, but vegan and better!
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
- 100 ml sunflower oil (or other flavourless oil)
- 160 ml dairy-free milk
- 1 tsp lemon juice
- 200 g self-raising flour
- 1 tsp mixed spice
- 2 tsp ground ginger
- 1 pinch salt
- 1 tbsp cornflour
- 50 g dark brown sugar
- 50 ml syrup from the jar of stem ginger (or golden syrup)
- 40 g stem ginger (chopped)
- 2 tbsp more ginger syrup to glaze
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Preheat the oven to 180℃. Line a 2lb loaf tin
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Combine the milk, oil and lemon juice and set aside
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In a large bowl, mix together the flour, spices, bicarbonate of soda, cornflour and salt. Stir in the sugar
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Pour the wet ingredients into the dry, plus the syrup and stir to form a nice smooth batter
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Stir in the chopped stem ginger
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pour into the lined loaf tin and bake for 25-30 minutes until risen, golden and a knife comes out clean
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as soon as it comes out of the oven, drizzle over the additional syrup and let it soak into the sponge.
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let fully cool and then wrap in foil or parchment to keep nice and sticky
If you can't find stem ginger in syrup, use crystallised ginger instead and golden syrup or maple syrup to replace the ginger syrup.
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