Baking without dairy can be a real challenge as replacing butter and milk isn’t as easy as you’d think – plant based/non-dairy milks affect how baked good rise and oils can give flavour to cakes that you don’t want. That said, here’s a fabulous recipe for a lovely sticky, spicy ginger cake which is even better the day after baking. This was baked in our Mini Home Bakery Bread Maker but it can be baked in an oven (details given in the recipe).
AuthorHungry PandaCategoryDessertsDifficultyIntermediatePut the sugar and honey into a small saucepan and heat on low, stir occasionally until the sugar is dissolved. Do not allow the mixture to boil. Once the sugar is all dissolved, remove from the heat.
Mix the flour, baking powder, ground ginger, and orange zest in a large bowl
In another bowl, whisk together the oil, eggs and plant-based milk. Then whisk this mixture into the melted sugar/honey mixture.
Pour the liquid ingredients into the dry ingredients and whisk well to give a smooth, runny batter. It’s essential to mix well to make sure the baking powder is fully incorporated into the mix; sometimes without a thorough mixing clumps of baking powder can form and make parts of the cake taste bitter.
Transfer to the inner pan of the breadmaker, insert into the breadmaker, close the lid and start the ‘Cake’ cycle. If you are using an oven you should have preheated the oven to 180C and lined a 1.2kg (2lb) loaf tin with greaseproof paper. Once the mix is ready, pour into the lined tin and bake at 180C for 40-50 minutes, until risen, dark golden in colour, and a toothpick inserted into the cake comes out clean.
Remove from the breadmaker (or oven) and allow to cool in the tin for a few minutes. Remove and leave on a wire rack until cold.
Carefully combine the icing ingredients to give a thick but runny icing.
Drizzle over the cake – you may not need it all. Sprinkle over the orange zest and serve.
Ingredients
Directions
Put the sugar and honey into a small saucepan and heat on low, stir occasionally until the sugar is dissolved. Do not allow the mixture to boil. Once the sugar is all dissolved, remove from the heat.
Mix the flour, baking powder, ground ginger, and orange zest in a large bowl
In another bowl, whisk together the oil, eggs and plant-based milk. Then whisk this mixture into the melted sugar/honey mixture.
Pour the liquid ingredients into the dry ingredients and whisk well to give a smooth, runny batter. It’s essential to mix well to make sure the baking powder is fully incorporated into the mix; sometimes without a thorough mixing clumps of baking powder can form and make parts of the cake taste bitter.
Transfer to the inner pan of the breadmaker, insert into the breadmaker, close the lid and start the ‘Cake’ cycle. If you are using an oven you should have preheated the oven to 180C and lined a 1.2kg (2lb) loaf tin with greaseproof paper. Once the mix is ready, pour into the lined tin and bake at 180C for 40-50 minutes, until risen, dark golden in colour, and a toothpick inserted into the cake comes out clean.
Remove from the breadmaker (or oven) and allow to cool in the tin for a few minutes. Remove and leave on a wire rack until cold.
Carefully combine the icing ingredients to give a thick but runny icing.
Drizzle over the cake – you may not need it all. Sprinkle over the orange zest and serve.