Recipe
Got a soft spot for spiced desserts? This aromatic beauty takes the cake! Packed with warm ginger, nutmeg, and a hint of chilli for some kick, this spiced treacle cake with lemon buttercream is like a warm hug—only tastier.
You will need
Makes 1
For the cake:
- 90g treacle
- 1 fresh vanilla pod or 1/2 tsp vanilla extract
- 250g all-purpose flour
- 2 tsp baking powder
- 3 tsp ginger powder
- 2 tsp allspice
- 1 tsp nutmeg
- 1/2 tsp chilli powder
- Pinch salt
- 200g oat milk
- 150g packed brown sugar
- 130g neutral oil
- 2 tsp apple cider vinegar
For the lemon buttercream:
- 150g plant-based butter
- 200g icing sugar
- 20ml lemon juice
- 50g roasted buckwheat, to garnish
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
In one bowl, whisk together the flour, baking powder, spices, and salt.
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Step 3
In another, combine the treacle, vanilla, oat milk, brown sugar, oil, and apple cider vinegar, stirring gently to avoid emulsification issues.
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Step 4
Gradually fold the wet mixture into the dry ingredients, stirring until smooth.
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Step 5
Pour into a rectangular baking tray and bake for 30-40 minutes, or until a skewer inserted in the centre comes out clean.
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Step 6
Let cool in the tin.
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Step 7
For the buttercream, beat the plant-based butter, icing sugar, and lemon juice until fluffy, then refrigerate to set.
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Step 8
Once the cake is completely cool, spread the buttercream generously over the top and finish with a sprinkle of roasted buckwheat.
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Step 9
Slice and enjoy!
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Recipe: Simon Toohey
