Cinnamon as well as ginger gives gingerbread it’s familiar warm flavouring, which wouldn’t be achieved by using ginger alone. Treacle and golden syrup are the essential ingredients to ensure the finished cake is soft and sticky Store, foil-wrapped, for five days in an airtight container.


115g/4 oz ½ cup soft light brown sugar
75g/3 oz ¼ cup golden (light corn syrup)
75g/ 3 oz/6 tbsp vegan butter
75g/3 oz/ ¼ cup treacle (molasses)
105ml/7 tbsp vegan milk
1 vegan egg, beaten
175g/6 oz/1 ½ cups plain
(all-purpose) flour
50g/2 oz/ ½ cup gram flour
Pinch of salt
10ml/2 tsp ground ginger
5ml/2 tsp ground cinnamon
7.5ml/1 ½ tsp baking powder


1.Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 900g/2lb loaf tin (pan) with baking parchment paper.

2.Put the sugar, butter, golden syrup and treacle in a pan and heat gently until melted, stirring occasionally.

3.Remove the pan and leave to cool slightly. Mix in the milk and egg.

4.Sift the flours, salt, spices and baking powder into a large bowl. Make a well in the centre and pour in the liquid mixture. Beat well.

5.Pour the batter into the tin. Bake for 1-1 ¼ hours, or until firm.

6.Turn out on to a wire rack to go cold. Peel off the lining.