I don’t know about you, but I’m really suffering from the January Blues this year… I’m craving blue skies, the warm sun on my face, and the shedding of coats (I’ll keep my tights and cardigans though!).
We’ve been indulging in a lot of comfort-style food over the past few weeks; hearty stews, roast dinners and loaf cakes. One particular loaf cake that I’ve been hankering after is a ginger loaf cake, so I decided to try my hand at developing a dairy and soya free recipe so H-Bear can join in too.
60g butter alternative (I always use Flora Freedom)
140g Golden Syrup
200g Plain Flour (check to make sure it’s soya free)
75g Self Raising Flour (again, check to ensure it’s soya free)
1 tsp of bicarbonate of soda
2 tsp of ground ginger
2 tsp of mixed spice
100g caster sugar
125ml oat milk
1 egg, beaten
A pinch of salt
1. Set oven to 160°c (fan oven). 170°c (non-fan). And grease loaf tin (approx 900g tin).
2. Sift both flours, bicarb and spices into a bowl.
3. Add the sugar and salt, and stir.
4. Add the beaten egg and oat milk, mixing until smooth (I used the paddle attachment on our Kitchen Aid).
5. Melt the butter alternative and golden syrup together on a low heat on the hob.
6. Gradually add the golden syrup and butter mixture to the flour mixture until well-combined.
7. Pour the batter into the prepared tin and bake for 45-50 minutes, or until risen and golden brown. The cake is ready when a skewer is placed in the centre and comes out clean.
8. Remove from oven and place on wire rack to cool.
9. Delicious served both warm or cool!
Excellent with custard, ice cream or just a simple cup of tea.
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