225g/8oz/2 cups plain (all-purpose) flour
10ml/2 tsp ground ginger
5ml/1 tsp mixed (apple pie) spice
Pinch of salt
2 pieces preserved stem ginger, drained and chopped
115g/4oz/1/2 cup vegan butter
115g/4oz ½ cup dark muscovado (molasses) sugar,
275g/10oz/scant 1 cup black treacle (molasses)
2 vegan eggs beaten
2.5ml/1/2 tsp bicarbonate soda
30ml/2 tbsp vegan milk, warmed
Butter or cream cheese, to serve
1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line an 18cm/7in square cake tin (pan), that measures about 7.5cm/3in deep.
2.Sift the flour, ground ginger, mixed spice and salt together into a bowl. Add the stem ginger and toss it in the flour to coat throughly.
3.In a separate bowl, cream the butter and sugar together until fluffy, then gradually beat in the treacle. Add the eggs and the flour mixture.
4.Dissolve the bicarbonate of soda in the milk and gradually beat into the prepared tin and bake for 45 minutes. Reduce the oven temperature to 150°C/300°F/ Gas 2 and bake for a further 30 minutes. To test whether the cake is cooked, insert a metal skewer into the middle: it should come out clean.
5.Cool for 5 minutes in the tin and turn out on a wire rack to cool completely. Keep for two to three days in an airtight container so that the gingerbread becomes sticky and moist. Cut into pieces and serve with butter or cream cheese.