Ginger Cake

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Servings:

6

300g Self-raising flour1 1/2 heaped tsp baking powder110g soft brown sugar1 tsp ground ginger150ml orange juice150ml water135ml sunflower oil1 1/2 tsp vanilla essence75g preserved ginger in syrup, finely chopped75g vegan spread175g icing sugar1 tsp vanilla essencezest of a lime

1

Preheat oven to 175 and grease two 20cm cake tins

2

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

3

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

4

Add 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

5

Mix in the chopped ginger

6

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

7

Leave in the cake tins until cooked

8

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

9

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

10

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

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