Sticky Vegan Ginger Cake

Jamaican ginger cake was a favourite of mine when I was younger.
I've been eager to make a vegan version for a while but finding an uncomplicated recipe was a task in itself.
It's not as sticky as the Mcvities cake but the longer you leave it in a tin the stickier it will get, until you can't get it off your fingers. Goes lovely with a cup of tea as well.
If you don't have any treacle don't worry, golden syrup, molasses or maple syrup will work just the same.

Originally from fussfreeflavours.com

Ingredients:

350g plain flour
225g soft brown sugar (can use light or dark)
100g vegetable oil
2-3 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
pinch salt
60g treacle (golden syrup or molasses works too)
225g boiling water
1 tsp cinnamon (optional, but tasty)

Line a square pan with baking parchment and preheat your oven to gas mark 4, 180c or 350f

When you weigh your treacle, put the spoon you're using into a measuring jug on the scales and zero them. Use the spoon to dollop your treacle into the jug without scraping the spoon, then rezero the scales and weigh the 225g boiling water into the jug. This dissolves all the treacle without any of the mess.

Mix all your ingredients together, either in a stand mixer, food processor or with a hand mixer, until you have a smooth golden brown batter.
Pour into your lined cake pan and bake for 35-40 minutes or until a stick comes out clean.

Leave to cool in the tin for 20 minutes before moving to a cooling rack. Once cold you can remove the baking parchment and store.

If you want a sticky ginger cake then store in a air tight container or tin for a couple of days. The longer you leave it the stickier it becomes.