Dairy-Free Egg-Free Gingerbread Loaf
Dairy-Free Egg-Free Gingerbread Loaf
A warmly spiced loaf cake that is soft, comforting, and perfect with a hot drink.
Ingredients
Method
- Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 2lb loaf tin with baking paper.
- In a large bowl, mix together the plain flour, light brown sugar, ground ginger, cinnamon, mixed spice, bicarbonate of soda, and salt.
- In a separate bowl or jug, whisk together the golden syrup, vegetable oil, and dairy-free milk.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Transfer the mixture to the prepared loaf tin and level the top.
- Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- This loaf often tastes even better the next day as the flavours deepen.
- Store in an airtight container for up to 3 days.
- A little dairy-free spread or a drizzle of icing can be added if you want to dress it up.
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