I’ve said it before and I’ll say it again, I love the type of cake where you throw all the ingredients into one large bowl, doesn’t matter what order you add them, just add-mix-pour. It’s even better when the little beauty turns out to look like this!
Today was a little bit of an experiment because I’m getting ideas ready for a Cake Stall I’m running at Lewis’ school Christmas Fair (my first ever stall, excited and nervous!). The experiment was to see if I could make two loaf cakes out of the mixture and what timings I need to bake for. Usually I pour this mixture into a small roasting tin and simply line the bottom with greaseproof. As I’m holding the stall I wanted to make individually wrapped loaves – it worked a treat.
So here it is, a Gluten Free, Dairy Free, moist, one-bowl cake…
2 large eggs
125g caster sugar
250ml oil (I used sunflower)
250ml honey (or golden syrup)
400g self raising flour
½tsp bicarbonate of soda
2 tsp ginger
- Grease/line two 2lb loaf tins (or halve mixture and use one!)
- Preheat oven to 150C/300F/Gas 2
- Add all ingredients to a large bowl, combine with a whisk
The mixture will be very wet and sloppy, a bit like a thin custard, don’t worry, have faith and continue!
- Pour the mixture into the tins and pop in the oven for 45-55 mins (60-75 mins if baking as one large bake)
- Once cooled this cake is super moist and spongy, but, as with all ginger cakes, the taste will deepen and improve with age so this can also be a keeper!