Vegan Ginger Cake
Ingredients
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395 g - HapiSoy Sweetened Condensed Soy Milk
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50 g - brown sugar
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180 ml - sunflower oil
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200 ml - soy milk
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vegan eggs - 2 tsp baking soda mixed with 2 tbsp white vinegar
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100 g - minced crystalised ginger
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250 g – self raising flour
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1 Tbsp - ginger powder
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2 tsp - ground cinnamon powder
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1 tsp - mixed spice
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1/4 tsp - salt
Method
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Preheat the oven to 190 C (170 C fan forced) and line a baking sheet in a loaf mould.
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Combine the sweetened condensed soy milk, oil and brown sugar in a saucepan and place over low heat. Stir gently until everything is combined and remove from heat.
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Add the soy milk, whisking gently to combine, then add the vegan eggs. Whisk until the mix is combined, then fold in the minced crystallised ginger. Set aside.
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Sift the flour, spices and salt into a large bowl.
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Pour the wet mixture into the dry ingredients. Stir to combine.
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Pour the cake batter into the already prepared loaf mould and bake in the middle rack for 60-80 minutes or until the skewer inserted in the middle of the cake comes out clean.