Name: Sticky Ginger Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1/4 cup ginger, cubed; 1/2 cup water; 3/8 cup white sugar; 1/2 cup self-raising flour; 1/2 cup margarine; 1/2 cup sugar (half and half white & brown); 2 tsp ginger; 1/2 tsp cinnamon; 1/8 tsp/pinch allspice; 1 flax egg (1 tbsp flax + 2 1/2 water)

5 from 1 vote

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Dessert Recipes, Vegetarian Recipes

Servings 1 servings

Calories 390 kcal

Ingredients

1/4 cup ginger, cubed
1/2 cup water
3/8 cup white sugar
1/2 cup self-raising flour
1/2 cup margarine
1/2 cup sugar (half and half white & brown)
2 tsp ginger
1/2 tsp cinnamon
1/8 tsp/pinch allspice
1 flax egg (1 tbsp flax + 2 1/2 water)

Instructions

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.
Enjoy hot!