Eggless Cakes

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Eggless Cakes

Vegan Cakes

Lemon Gingerbread (vegan)

Preheat the oven to 180C/350F/gas mark 4

Use a 900g/2 lb loaf tin.

Grease and line the loaf tin. Put the margarine, golden syrup and brown sugar into a pan and warm. Sieve all the dry ingredients into a bowl. Add the chopped ginger and stir in the syrup mixture. Add soya milk and stir until smooth. Bring the water and lemon juice to the boil and stir into the cake mixture. Pour the mixture into the prepared tin. Bake for 45-55 minutes. Cool in the tin.