Unlike the other giants of teatime cakes, this delicious Jamaican ginger cake is rarely made at home or vegan, so I’m tackling two birds with one stone
Standing tall among the giants of teatime cakes is the delicious sticky ginger cake. It’s unlike the lemon drizzle, victoria sponge or coffee-and-walnut cake in that those three have been baked in kitchens across generations and up and down Great Britain. The Jamaican ginger cake, however, is nearly always bought, and the shop version also includes milk and eggs as traditional key players. So here I’m doing the vegan equivalent of tackling two birds with one stone and veganising a much-loved favourite with the hope of encouraging you all to make it at home.
