Dark Gingerbread Cake


125g (4 ounces) vegan butter, softened

½ cup (110g) firmly packed dark brown sugar, vegan eggs

1 2/3 cups (250g) plain (all-purpose) flour

½ teaspoon bicarbonate of soda (baking powder)

2 teaspoons ground ginger

1 cup (360g) treacle

2 tablespoons vegan milk

¼ cup (55g) finely chopped glacé ginger

1/3 cup finely chopped raisins


1 cup (160g) icing (confectioners) sugar

10g (1/2 ounce) vegan butter, softened

1 tablespoon lemon juice

1 tablespoon boiling water, approximately


1. Preheat oven to 180°c/350°f. Grease 20cm x 30cm (8-inch x 12-inch) rectangular cake pan; line base and sides with baking paper, extending the paper 5cm (2inches) above sides.

2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg one. Transfer mixture to a large bowl; stir in sifted flour, soda and ground ginger, treacle, milk, glacé ginger and raisins. Spread mixture into pan.

3. Bake cake about 45 minuets. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

4.Meanwhile, make lemon glacé icing.

5. Spread cold cake with icing. Stand until icing is set before cutting.


Sift icing sugar into a medium bowl. Stir in butter, juice and enough of the water until icing is smooth and spreadable.