Bonfire Night Ginger Cake
I made this last night. I decided to make it ahead of time as I'm out tonight and it would give it a few days to get good and sticky ready for bonfire night. It's so easy to make. You basically just chuck everything in one bowl and give it a good stir. In my oven it only needed about an hour not the hour and a half in the recipe .so keep an eye on it. The recipe can be found here on the Uncaged Campaigns website. Uncaged are a UK anti-vivisection campaigning group. As the recipe is in UK measurements I've Americanised it. I know I'm not the only UK vegan who prefer to use cup measurements! We'll be having this when we come back in from the fireworks on Friday night with some hot chocolate.
Ginger Cake (The Best I Have Ever Tasted)
¾ cup of sunflower oil
1 + 1/3 cups of dark muscavado sugaqr
1 cup of golden syrup
1 + ¾ cups of plain flour
4 teaspoons of ground ginger
1 teaspoon of bicarbonate of soda
½ cup of soya milk
1 tablespoon of cider vinegar
Preheat the oven to 180C/350F/Gas Mark 4. Grease an 8 inch square tin.
Stir together the oil, sugar and golden syrup until smooth. Add the rest of the ingredients and mix thoroughly.
Bake for 1 to 1 and a half hours. Check after the first hour and if it needs longer cover with foil and keep checking.
Remove from the oven when done and cool on a wire rack.