Posted in Recipes on 03.05.2021
Jamaican Ginger Sticky Pudding Cake
prep: 15 mins / cook: 45 mins / inactive: 0 mins / total: 60 mins / quantity: 8-10 slices Print recipe?
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 …
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!
Jamaican Ginger Sticky Pudding Cake
prep: 15 mins / cook: 45 mins / inactive: 0 mins / total: 60 mins / quantity: 8-10 slices
- 1 + 3/4 cups (250g) plain flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/3 cup (75g) vegan butter
- 1/2 cup (75g) coconut sugar
- 1/3 cup (75g) black treacle
- 1/3 cup (75g) golden syrup
- 25 drops Foodie Flavours Ginger Flavouring
- 1 cup (250ml) plant milk
Sticky Toffee Sauce:
- 1/2 cup (60g) coconut sugar
- 4 tblsp golden syrup
- 1/2 cup (125ml) vegan single cream
- 5 drops Foodie Flavours Ginger Flavouring
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and prepare a 2lb loaf tin. If your tin is fairly new and non-stick that's fine, mines a bit old and battered so I grease and flour it and add a piece of parchment to help lift the cake out once cooked
- In a large bowl put the flour, baking powder, bicarbonate of soda and cinnamon and briefly whisk or stir together
- In a small saucepan melt together the butter, coconut sugar, treacle and syrup until the butter is just melted. Don't boil!
- Whisk in the Foodie Flavours drops
- Add the milk to the bowl of dry ingredients then immediately add the melted butter mixture
- Whisk or stir everything together very well, stirring up from the bottom of the bowl to make sure no flour 'pockets' remain in the mixture
- Pour the cake batter into your prepared tin and smooth to level the surface
- Bake for 45-50 minutes until well risen and springy. To test if the cake is cooked insert a skewer or cocktail stick into the middle of the cake. If it comes out clean with no raw cake mix clinging to it the cake is cooked. If not , return to the oven for a few more minutes and test again
- Allow the cake to cool for 10-15 minutes in the tin before carefully lifting out onto a wire rack to cool completely
- While the cake is cooling make the toffee sauce by melting together the sugar, cream and syrup in a small saucepan over a medium heat
- Cook until it starts to boil then gently bubble for just one minute then remove from heat and whisk in the 5 drops of ginger flavouring
- Serve slices of cake drizzled with the toffee sauce
- Store both the cake and sauce at room temperature. If you put the sauce in the fridge it may become to set to pour! If this is the case simply gently rewarm adding a little plant milk if necessary
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things light, summery and delicious!
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