A sticky, dark, rich gingerbread, this keeps very well.
Yield: an 8"/20cm cake
Ingredients: | |
---|---|
1/2C / 4oz | margarine |
1/2C / 4oz | brown sugar |
1/3C | flax gloop, or 2 egg's worth of another egg replacer |
1 1/4C / 10oz | black treacle (preferred) or dark molasses |
2C / 8oz | flour |
1t | ground ginger |
1/2C / 2oz | sultanas |
1/2C / 2 oz | candied ginger, thinly sliced |
1/3C / 1oz | coarsely chopped walnuts, toasted |
2T | soy milk |
1/2t | baking soda |