Recipe of the Month #1 Scrumptious Vegan Gingerbread Cake

A monthly recipe to get you into the mood for the seasons! 🍂🥮

“Filled with the spices of Autumn… ginger, cinnamon, nutmeg and cloves.”

- Isabella Ann

Amazingly scrumptious with custard! 🥰

I haven’t sent out many yummy recipes for you all on here in so long, so I have decided to share a vegan recipe each month! Here is the recipe for November, a scrumptious Gingerbread Cake, perfect for Autumn. 🥮🍂

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Dry Ingredients

• 250g self-raising flour

• 50g caster sugar or soft brown sugar

• 1/2 tsp baking powder

• 1/2 bicarb soda

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 1/2 tsp ground ginger

• 1/2 mixed spices

• 1/4 tsp allspice

Wet Ingredients

• Flax Egg (1 tbsp flax seed + 3 tbsp hot water)

• 200ml soya milk

• 80 ml vegetable oil

• 1 tbsp cider vinegar

• 60ml molasses/treacle

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Method

1. Preheat your oven to gas mark 5 and line a loaf tin with baking paper or grease the tin with margarine.

2. Sift the flour, baking powder and bicarb (you don’t want any lumps, yuck!) into a bowl and then add all of the spices in and mix until combined.

3. Next make the flax egg in a mug, giving it a good stir and let it sit for a minute or two to thicken slightly. Add the flax egg and the rest of the wet ingredients into the bowl with the dry ingredients, mix softly, making sure to get all of the dry flour at the bottom… DO NOT OVERMIX!!!! This can cause the batter and cake to become flat. 😣 Bang the bowl onto the work surface after mixing, to pop any bubbles and to settle the batter.

4. Spoon into the prepared tin and bake for 25 - 30 mins, or until a toothpick (I use a thin knife) comes out clean. Leave to cool in the tin for a further 5 mins.

5. Next take it out carefully and leave it to completely cool on a wire wrack. Slice into squares (I could cut 8 pieces out of mine) and enjoy with a good load of hot custard! 😊

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I hope you enjoy baking this yummy recipe!

Until next time,

Isabella Ann

Yum, yum! 🫶🏻