Prep your flax egg and put it in the fridge.
Make your ginger syrup by boiling water, adding ginger and sugar – stir as thickens and ginger caramelizes.
If you don’t want pieces of ginger in your cake, you can make the syrup while the cake’s baking instead.
Beat the margarine and sugar together followed by the flax egg.
Sift and fold in the flour and spices, followed by crystallized ginger pieces from the syrup.
Place cake mix into a small dish/ramekin.
If all mixture in one dish (ie. bigger cake like mine) bake at 150°C for 60 mins for best results – 180°C 40 mins if want it quicker.
If using multiple smaller ramekins, 150°C 30-40 mins or 180°C 20-25 mins.
While hot, poke holes in the cake and pour syrup over the cake – reheat the syrup first.