Vegan rhubarb and ginger cake
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable oil to replace the eggs and butter. It’s a really lovely bake to serve as an afternoon treat with a cup of tea and it keeps really well too.
1/2 tsp bicarbonate of soda
250g plain flour
1 tsp baking powder
1 tsp ground ginger
100g soft brown sugar
85ml vegetable oil
50g golden syrup
100ml hot water
Start by making your rhubarb compate. Roughly chop the rhubarb and put it in a small saucepan with the 25g of sugar. Pop a lid on the pan and cook it over a low heat until the rhubarb has become soft and pulpy. Stir well to break up the fruit and set aside.
The next job is to cook down the dates. Chop the dates into small pieces and, again using a small pan, combine them with 1/4 tsp of the bicarbonate of soda and 80ml of water. Heat the mixture until the dates have broken down and you are left with a fairly thick paste that resembles brown sauce. Set this aside too.
Preheat your oven to 180°c and either grease a bundt tin or grease and line an 8″ cake tin.
Sift the flour, ginger, baking powder and remaining 1/4 tsp of bicarbonate of soda into a large mixing bowl and mix through the brown sugar and salt. In a separate jug whisk together the date puree, golden syrup and oil. Stir this into the dry ingredients. Add the hot water to thin out the batter and finally stir through the rhubarb compote. Pour the batter into your prepared tin and bake for around 35 minutes (this will vary depending on the tin you use), until the cake is well risen, bouncy and golden brown on top. Remove from the tin and leave to cool on a wire rack before serving.