Ruby Bhogal’s Vegan Jamaican Ginger Cake Recipe – The Irish News
“The major change in this recipe is the replacement of the egg (shocking news, there is none) and the replacement of the sour cream,” says former Bake Off finalist Ruby Bhogal of how she adapted this recipe to be plant-based.
“For this, I offer you a suggestion that will give you this dense, incredibly soft and tender crumb.
“The best part about this sponge is that it keeps the same sticky texture and spicy flavor, but without having to force air into the butter and sugar. Work smarter, not harder.”
Plant-Based Jamaican Ginger Sticky Cake with Caramel Sauce and Orange Cream
Ingredients:
(For 10 to 12 people)
For the sponge:
200 ml of soy milk
1 tablespoon of apple cider vinegar
260 g unsalted vegetable butter
210 g of dark, soft brown sugar
100 g of golden syrup
100 g of black molasses
1½ teaspoons vanilla bean paste
4 pieces candied ginger, finely diced, plus a little syrup from the jar for brushing
400g self-rising flour, sifted
¼ teaspoon baking soda
2 tablespoons ground ginger
1½ tablespoons ground cinnamon
For the caramel filling:
150 ml of vegetable double cream
75 g of light, soft brown sugar
40 g of salted vegetable butter, cut into cubes
1 teaspoon sifted cornstarch
Pinch of sea salt
For the whipped cream cheese frosting:
250 g of vegan cream cheese
50 g caster sugar
1½ teaspoons vanilla bean paste
Grated zest of 3 large oranges
400 ml of vegetable double cream
3x18cm cake tins, greased with coconut oil and lined (bottom and sides)
Method:
1. Preheat the oven to 150°C fan/170°C/thermostat 3.
2. Add the soy milk and cider vinegar to a bowl and leave to sit for 10 minutes until slightly curdled. Meanwhile, add the butter, sugar, maple syrup, molasses and vanilla bean paste to a saucepan and heat gently until the butter has melted and the sugar has dissolved. We don’t want this to boil, so do it low and slow. Remove from the heat and add the candied ginger. Mix well and leave to cool.
3. In a large bowl, whisk together the dry ingredients. Pour in the cooled butter mixture and the curdled soy milk and mix until smooth. Divide the cake batter evenly between the three prepared pans. Place in the oven and bake for 26 to 28 minutes, until the sponge pulls away from the sides of the pans and a toothpick inserted in the middle comes out clean.
4. Let the cakes rest in the pans for five minutes before turning them out onto a wire rack. Let them cool for 30 minutes before wrapping them in plastic wrap to cool completely. While the cakes are cooling, make the caramel topping. In a saucepan, add the cream, brown sugar, butter and cornstarch.
5. Cook over medium-low heat until the sugar has dissolved, the butter has melted and the liquid is starting to bubble. Remove from the heat, add the sea salt (just a tiny pinch!) and stir before transferring to a bowl to cool. Once cooled, place the bowl in the fridge to firm up, making it easier to stack the sponges.
6. Let’s make the frosting. In the bowl of a stand mixer, add the cream cheese, sugar, vanilla bean paste, and orange zest. Beat with the whisk attachment until smooth. Pour in the double cream and beat on low-medium speed until the cream almost reaches stiff peaks. Transfer to a piping bag and refrigerate for at least 30-45 minutes before using.
7. Once the sponges have cooled, trim off the domed tops with a serrated knife before using a pastry brush to brush the top of each sponge with the syrup from the ginger jar.
8. Now it’s time to build the cake by placing one sponge on your serving board (you can use cream here to stick the sponge to your serving plate). Spoon an even layer of cream onto the sponge before using the back of a spoon to create a hollow in the middle to add a generous layer of caramel filling. Repeat with the remaining sponges before covering the entire cake with the remaining cream. You can go as far as you like with the decoration or opt for a bare finish.
9. Place the cake in the refrigerator for at least an hour before slicing and serving with a generous drizzle of the remaining caramel sauce.
One Bake, Two Ways: 50 Crowd-Pleasing Bakes With An All-Plant Option Every Time by Ruby Bhogal is published by Pavilion Books, priced £26. Photography by Matt Russell. Available now.
