Ginger Cake

By Keith Hubner

September 4, 2017

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6-8


Cake Ingredients

300g Self-raising flour

1 1/2 heaped tsp baking powder

110g soft brown sugar

1 tsp ground ginger

150ml orange juice

150ml water

135ml sunflower oil

1 1/2 tsp vanilla essence

75g preserved ginger in syrup, finely chopped


75g vegan spread

175g icing sugar

1 tsp vanilla essence

zest of a lime


1Preheat oven to 175 and grease two 20cm cake tins

2Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix

3Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir

4Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth

5Mix in the chopped ginger

6Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch

7Leave in the cake tins until cooked

8Put the spread in a bowl and beat until smooth and creamy

9Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency

10Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration


1 Review

Elisa Booker

September 12, 2017

So tasty! Would recommend refrigerating the finished cake for a little while before cutting as the filling does squeeze out quite a bit when just beaten (at least mine did!)

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