• 300g Self-raising flour
• 11/2 heaped tsp baking powder
• 110g soft brown sugar
• 1tspground ginger
• 150ml orange juice
• 150ml water
• 135ml sunflower oil
• 11/2 tsp vanilla essence
• 75g preserved ginger in syrup, finely chopped
• 75g vegan spread
• 175g icing sugar
• 1tspvanilla essence
• zest of a lime

Instructions

1. 1

   Preheat oven to 175 and grease two 20cm cake tins

2. 2

   Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix

3. 3

   Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir

4. 4

   Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth

5. 5

   Mix in the chopped ginger

6. 6

   Pour mixture into the cake tins and place in the preheated oven for 30 mins until firm but springy to the touch

7. 7

   Leave in the cake tins until cooked

8. 8

   Put the spread in a bowl and beat until smooth and creamy

9. 9

   Sieve the icing sugar into the spread, add the zest and vanilla essence and beat together until of a smooth consistency

10. 10

    Sandwich the 2 cakes together using icing and sprinkle over a little icing sugar for decoration