Ginger Cake

Veggies Organic

“the best I have ever tasted!”

For 26cm x 40cm mess tin - 24 generous portions

organic wholemeal 750g / 7.5 cups / 1.8ltr

(preferably stoneground at Nottingham's Green's Windmill)

baking powder 15g / 4 tsp

organic demerera sugar 460g / 2.5 cups / 500ml
organic ground ginger 35g / 6 tsp

organic sunflower oil 360ml / 1.5 cups / 330g

organic cider or wine vinegar 40ml / 4 dsp / 34g
organic vanilla essence 20ml / 2 dsp / 16g
water 800ml / 3.3 cups

Stir all the dry ingredients together.

Mix the wet ones together and add when ready to go.
Bake straight away at 175 C (gas mark 4) for 45 mins. Cool in tin

Ice with ginger icing – mark with wavy fork marks!

Icing:
organic sunflower spread 100g / 0.5 cup / 100ml
organic icing sugar 200g / 1 cup / 250ml
organic lemon juice 10 ml / 2 tsp / 10ml
organic ground ginger 15g / 3 tsp

level tsp – 5ml; dessert spoon - 10ml; tablespoon – 15ml; cup – 8 floz / 240ml

Adapted from recipe from Uncaged:

(We found the golden syrup make the cake too sticky to get out of our big cake tins)
 * 4½ oz sunflower oil

* 4½ oz dark muscavado sugar

* 7 oz golden syrup

* 8 oz plain flour

* 4 tsp ginger

* 1 level tsp bicarbonate of soda

* ¼ pint soya milk

* 1 tbs vinegar

For more yummy cake recipies see Ronny's 'Cake Scoffer'

Also Available : 'Salad Scoffer'

'All Day Breakfast Scoffer'

Available from Veggies Catering Campaign for £1.50 inc p&p

245 Gladstone Street, Nottingham, NG7 6HX

www.veggies.org.uk