Vegan Ginger Loaf Cake
Ingredients
For the sponge:
100g dates
50ml boiling water
150ml Biona Coconut Milk
2 tsp Biona Lemon Juice
200g plain flour
1 tbsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
125g vegan butter
125g dark brown sugar
150g treacle
For the topping:
Biona Coconut Whipping Cream (refrigerated for at least 2 hours before use)
Small handful of crystallised ginger
Method
For the sponge:
Preheat the oven to 180/160C fan. Grease and line a 900g loaf tin.
Chop the dates into small pieces, place in a bowl and pour in the boiling water. Set aside for 10 minutes, to let the dates soften.
In a separate small bowl, combine the coconut milk and lemon juice. Set aside to thicken for about 10 minutes.
In a large bowl, mix together the flour, ground ginger, mixed spices and bicarbonate of soda. Set aside.
Add the vegan butter, treacle and chopped stem ginger into a saucepan and place on a low heat. Stir continuously until everything has melted and combined.
Using a spoon, make a well in the centre of the dry ingredients. Pour in both the melted butter mixture and coconut milk mixture, and gently fold into the dry ingredients. Once combined, drain the dates and fold them into the ginger cake mixture too.
Pour the mixture into the prepared loaf tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, and then remove the cake from the tin and place on a wire rack to cool completely.
For the topping:
Remove the coconut whipping cream from the fridge, and place into a mixing bowl. Using an electric whisk, whip for 8-10 minutes, or until the cream is thick and fluffy.
Once the loaf cake is completely cool, spread the whipping cream evenly over the top. Sprinkle with the crystallised ginger, slice up and share between your guests on Christmas Day!
