Soft and squidgy, this Jamaican Ginger Cake is made extra special with a velvety sweet toffee sauce, turning a deliciously humble cake into an epic sticky pudding!

When I told Phil there was no actual ginger in this Jamaican Ginger Cake he didn’t believe me.  A ginger cake with no ginger?  Yep, totally possible with Foodie Flavours incredible Ginger Flavouring.  Have I mentioned my bottle sniffing of their flavours and essences before?  I absolutely adore the smell of ginger.  I have ginger shower gel, shampoo and conditioner.  And I could NOT stop sniffing this bottle.  And then I baked this cake.  OHMYGOSH.  Ridiculously fabulous smells in my kitchen.

And tasted so good I made another.  And then another.  Phil declared Jamaican Ginger Cake to be his new favourite thing.

So much flavour is packed into these little bottles.  They have a pretty good shelf life and are perfect when you want to add a flavour to something without altering a recipe.  You only need a few drops (15-30 dependent on recipe) so you don’t end up changing the structure of a recipe.  And sometimes, even though you already have the actual ingredient these flavours mimic in a recipe, their individual flavour alone just isn’t strong enough.  Like for these Mango Cheesecakes.  Mango isn’t a particularly strong flavour on its own.  Add a few drops of Foodie Flavours Mango Essence and it’s a whole different story.

How to make a really easy Jamaican ginger cake without any ginger:

All that’s needed is a bowl, saucepan, whisk, spatula and loaf tin.

Measure out the dry ingredients into a large bowl.  That’s the flour, baking powder, bicarbonate of soda, cinnamon and coconut sugar.  Whisk together just until they’re mixed.

Put the butter, syrup and treacle into a small saucepan.  Heat gently until the butter is just melted – you don’t want to boil this mixture as it can give the treacle an acrid flavour.

Add the Foodie Flavours drops.  I added around 25 drops for a really good but not overpowering ginger flavour.

Add the milk to the bowl of dry ingredients.  Then immediately add the melted butter mixture.  Use the whisk or a spatula to mix everything together to a lovely cake batter.  Make sure to stir up from the bottom of the bowl to disperse any flour ‘pockets’.

Pour into your loaf tin and bake for 45-50 minutes.  To test if the cake is cooked insert a skewer or cocktail stick into the middle of the cake.  If comes out clean with no raw cake clinging to it, it’s cooked.  If not, return to the oven for a few more minutes and test again.

Leave the cake to cool in the tin for 10-15 minutes.  Then carefully remove from the tin onto a wire rack and allow to cool completely.

How to make a really easy vegan sticky toffee sauce:

While the cake is cooling is the perfect time to make the toffee sauce.  Heat the vegan cream, coconut sugar and golden syrup in a small saucepan.  Bubble gently for just a minute then remove from the heat.  Stir in the Foodie Flavours Ginger drops.  I only used 5 drops for the sauce to give it a very gentle ginger flavour.

To serve slice (thick) pieces of cake and pour over the sauce.  Store both the sauce and cake at room temperature.  If you put the sauce in the fridge it may become too thick to pour.

I’m a little embarrassed how many of these cakes have been made and eaten in less time than it really should.  There’s only so much extra *holiday weight* we can blame on lockdown!

Looking for more vegan cake ideas?

These are our tried and tested favourites …

Pear and Almond Cake

Lemon and Poppy Seed Cake

Easy Vegan Chocolate Cake

Vanilla Cake

Pistachio Cake with Orange Caramel Syrup

I’d also love to hear from you if you make this Jamaican Ginger Sticky Pudding Cake! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

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