Chocolate Ginger Bundt Cake

This is a recipe that we’ve ‘adjusted’ to be dairy and soya free from the Sainsbury’s magazine.

As part of our targeted survival tactics for Christmas we’re agreed with my in-laws that we’ll bring a pudding that we know we can eat. They’re great at getting suitable food in and checking things with us but puddings are just tough and this gives us a chance to contribute to the inevitable feast that they are undoubtedly planning.

We’ve tried a few different cake recipes and most can be made non dairy/soya with the obvious substitutions and not much further tinkering but this one seems to work particularly well. (And since we’ve now bought a Bundt tin, we may as well use it!). Serves 12.

Ingredients are as follows:

• 275g Plain Flour
• 250g Light Brown Sugar
• 3/4 tsp Bicarbonate of Soda
• 1/2 tsp Fine Sea Salt
• 125g Stork Baking Block (or other solid vegetable fat)
• 100ml Vegetable Oil (plus extra for greasing)
• 50g Cocoa Powder (plus extra for dusting)
• 150ml Almond Yoghurt (we used Almond Collaborative)
• 2 Large Eggs, beaten
• 1 Jar of Stem Ginger in Syrup
• 150g Icing Sugar
• 3/4 tsp Ground Ginger

Cooking Steps:

1. Preheat the Oven to 180°C
2. Grease a 2 litre bundt tin with oil, dust with cocoa and tip out the excess
3. Whisk the flour, sugar, bicarbonate of soda and salt together in large mixing bowl
4. Melt the Stork in a saucepan and remove from the heat, then mix in the oil, cocoa and 250ml of water and bring just back to the boil, whisking constantly (it will thicken a bit)
5. Pour the hot cocoa mixture into the dry ingredients in the mixing bowl and mix.
6. Add the Almond Yoghurt and eggs and whisk all together until combined
7. Finely chop 3 balls of stem ginger from the syrup and fold into the cake mix
8. Pour the cake mix into the bundt tin covering with a dampened and crumpled sheet of baking paper to avoid cracking
9. Bake for 40-50 minutes until a skewer can be inserted and removed with only a few crumbs sticking to it
10. Cool for 5 minutes and then invert onto a wire rack and remove the tin completely (it should just fall out!). Leave until cool.
11. Mix the icing sugar and ground ginger with a small amount of cold water to achieve a thick drizzling consistency. Spoon it over the cake so it runs down the sides and add 1-2 more chopped stem ginger balls over the top.
12. Enjoy! With sparklers, if you really want to impress…