This is the second part of my Salted caramel apple butter post – this is one of the uses I have put it to.
I was called upon to make a ginger cake, and never one to shy from a request from a friend (don’t use that against me) I have made three.
- Ginger fruit cake
- Vegan ginger cake
- Triple ginger cake
For my vegan cake, I had to leave out eggs, butter and milk. I was just planning on replacing like for like with vegan ingredients: rice milk for the milk, flax eggs for the eggs and sunflower oil for the butter. I had a Google, and came up with a recipe which called for apple sauce in place of the eggs and milk.
The perfect excuse to make (I hadn’t made it yet) and use the apple butter.
Vegan Gingerbread loaf
- 225g (8 oz) self-raising flour
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp bicarbonate of soda
- 85g (3 oz) sunflower oil
- 85g (3 oz) blackstrap molasses
- 85g (3 oz) golden syrup
- 85g (3 oz) soft dark brown sugar
- 170g (6 oz) salted caramel apple butter
- handful of crystallized ginger for topping
- Preheat oven to 180C and line a loaf tin with greaseproof paper
- Melt the sunflower oil, molasses, golden syrup and sugar in a pan over a low heat
- Remove from the heat and allow to cool while you sift the flour, spices and bicarbonate of soda into a separate bowl.
- Pour the oil and sugar mixture over the dry ingredients and stir to combine.
- Add the apple butter and mix thoroughly. The mixture will be quite runny, but will start to gently bubble as the soda reacts with the wet ingredients.
- Pour the mixture into your loaf tin and sprinkle over the crystallized ginger.
- Bake for approximately 45 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
- Cool in the tin.