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Mrs Slocombe’s Easy Peasy Save the Eggs Vegan Ginger Loaf Cake Recipe of the Week

 Mrs Slocombe is in da house today. The blog is thusly in her capable wings…

‘Good morning, lovely people who, like me, are partial to a bit of cake! Cake is a VERY important factor in ensuring good gravity by helping to create the essential ‘base triangle ratio’ which, in chicken world, is taught in all the best chicken education facilities and should, in my opinion, be taught to all living things. The ancient Egyptians knew all about the importance of bottoms being wider than tops in order to stay properly grounded on the Earth, which is why you’ll NEVER see pyramids floating around in space. Fact. 

Anyway, since we’ve been called back from holiday to take over the emergency running of this blog, I’ve been rootling through the various scraps of paper upon which Lady Malarkey has scribbled down random recipes that have taken her fancy over the past few months but which have yet to be tested. And this easy-peasy cake recipe is the perfect addition to your Base Triangle Ratio Recipe Collection. Not only that, is it full of ginger which will keep the germs at bay, pep up your pecker and give a shiny gloss to your feathers. 

You’ll need two bowls and a loaf tin. 

Ingredients :

275g self raising flour

150g muscovado sugar (I didn’t have any of that so used dark brown sugar)

1 teaspoon baking powder

1 tablespoon ground ginger (sounds a lot, but really isn’t)

100 ml vegetable oil

170 ml cold water

50g treacle

50 g of root ginger, peeled and grated, and with any stringy bits removed

1) Mix all the dry ingredients together in Bowl 1 (flour, baking powder, sugar, ground ginger)

2) Mix all wet ingredients together in Bowl 2 (oil, water, treacle and root ginger)

3) Tip Bowl 2 (wet) into Bowl 1(dry) and whizz together with an electric whisk until smooth.

4) Pour mixture into a lined loaf tin and bake for 45 minutes (ish) at 180 C until well risen and firm to the touch. Leave in tin to cool, then remove and eat a bit whilst it is still warm! 

It’s the closest recipe I’ve found to the Jamaican ginger cake you can buy in the shops, so why buy it when you can make it yourself? Bloomin’ amazing. You can also spoil its veganicity by sloshing it in cream for a nice pudding. 

Go on. You know you want to, if not for the Base Triangle Ratio health benefits but because it’s a yummy cake hug for the darker, colder days ahead…


N.B No eggs were harmed in the making of this recipe, which, from a hen’s point of view, is a good thing! No butter, either, hence its vegan status. Although a slice does taste amazing with a bit of butter spread on top. Just saying. 

Comments

Anonymous said…
That sounds delicious and dangerously easy to make. The tablespoon of ground ginger, fine. 50g of grated ginger 🔥??? I’ll report back if my head blow off (if I am able I should say)
KJ
26 October 2021 at 20:25
Denise said…
It is easy, it is dangerously easy to make and I, too, had reservations about the amount of ginger used and I LOVE ginger. However, it was absolutely fine. I love it! Gone on, KJ, be brave…
26 October 2021 at 21:08
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