Get set for autumn with this iced and spiced ginger loaf cake. It's an actual deal with, whether or not you’re vegan or not

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:45 minutes – 50 minutes
• Straightforward
• Serves 8 – 10

• Freezable
• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Components

• 100ml vegetable oil, plus further for the tin
• 275g self-raising flour
• 150g darkish muscovado sugar
• 1 tsp baking powder
• 1 tbsp floor ginger
• 50g treacle
• 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
• 150g icing sugar
• ½ lemon, juiced
• 4 crystallised stem ginger items, sliced

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Technique

• STEP 1

  Warmth the oven to 200C/180C fan/gasoline 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a protracted strip of baking parchment. Combine the flour, muscovado sugar, baking powder and floor ginger collectively in a big bowl. Tip within the oil, treacle, grated stem ginger and 170ml chilly water, then beat collectively till clean utilizing a wood spoon.

• STEP 2

  Pour the cake combination into the ready tin and bake within the centre of the oven for 45-50 minutes till a skewer inserted into the center comes out clear. Depart to chill within the tin for five minutes, then switch to a wire rack to chill absolutely.

• STEP 3

  Sieve the icing sugar right into a bowl, add the ginger syrup and blend in simply sufficient lemon juice to make a thick, pourable icing that may coat the again of a spoon. Put the cake on a plate or stand, take away the parchment and drizzle over the icing. Instantly scatter over the stem ginger. Minimize the cake into thick slices to serve.