Lisa Faulkner: Grandma Betty’s Vegan Ginger Cake Recipe
A few simple swaps make this ginger cake vegan, and it’s still just as delicious.
Serves 12 Total Time 35 mins
- 225g self-raising flour
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 85g sunflower spread
- 85g black treacle
- 85g golden syrup
- 85g demerara sugar
- 170g apple puree
- Preheat the oven to 180°C.
- Sift flour, ginger, cinnamon and bicarbonate of soda into a bowl.
- In a small pan, melt the sunflower spread, treacle, syrup and sugar, then allow the mix to cool.
- Add the melted ingredients to the flour mixture and stir in the apple puree. Beat well.
- Pour into a greased tin (I use a rectangular one, measuring 26cm x 20cm).
- Bake in the oven for approximately 20–25 mins. It’s lovely when it’s slightly underdone and chewy.
“I became a vegan in 2015 and find it really fun to play around with a recipe and veganise it. My mum introduced me to this recipe, but it originally came from my Great-Grandma Betty. It was pretty easy to make vegan, and the spices are comforting while still being light and delicious. Sometimes I pop a slice in the microwave and have it with a blob of vegan ice cream.” – Eva-Rose, Lisa’s niece
“Betty was a really strong woman, and I’ve got all the books that she wrote recipes in on the top shelf where all my cookery books are. The women who cooked from scratch still really influence how we eat.” – Lisa Faulkner