I would prefer to be sewing today, but my head is so sore and fuzzy I would most likely sew my fingers together, or have a rotary cutter incident. So while on my umpteenth cup of tea for the day, I remembered a recipe that I have not made for a long time.
|Dairy Free Gingerbread Sponge Cake|
I was given this recipe by a member of my online mothers’ group about 9 years ago, and have since tweaked it a little to suit my dairy allergic daughter. If you don’t need to make it dairy free you can use butter in place of the margarine/oil, and sour cream in place of the soy yoghurt. (I suspect the version below would be healthier though!)
Dairy Free Gingerbread Sponge Cake
1 cup sugar
125gm dairy free margarine (or 125ml olive oil)
½ cup soy yoghurt
1 ½ tsp ground ginger
1 ½ tsp ground cloves
2 tsp cinnamon
1 ¼ cups plain flour
1 tsp baking soda
Preheat oven to 180c.
Melt the margarine and let it cool.
Add eggs and sugar, and beat well.
Mix in the yoghurt and spices.
Sift flour and baking soda together, then fold into mixture.
Cook in a greased and lined loaf pan for approximately 45-50min (until a skewer comes out clean).
Best enjoyed warm with a light spread of margarine (or butter).
Also makes a great dessert - just warm in microwave and serve with your choice of custard, cream or icecream.