Vegan ginger and pineapple cake

Prep Time: 10

Cook Time: 20

Total Time: 30

Serves: 8

Ingredients

• 350g flour

• 225g brown sugar

• 100ml sunflower oil

• 3 tsp ground ginger

• 1 tsp baking powder

• 1/2tsp salt

• 4tbsp black treacle

• 125ml water

• 100ml Koko Original Like Milk

• 1tsp ground cinnamon

• 1tsp ground allspice

• 30g bag dried pineapple (Urban Fruits, soaked in rum if you want!)

• 30g chopped stem ginger from a jar

• 125g Koko Spread

• 320g icing sugar

• 1/2tsp salt

• 3 gingernut biscuits

• about a quarter of the frosting made above

Method

1. Sift the dry ingredients into a bowl. Mix the wet ingredients together. Add the wet to the dry until combined.

2. Bake in two small tins at 180 degrees for 20 minutes or until a skewer comes out clean. Leave to cool.

3. Make the frosting by beating the Koko dairy free spread, then add the icing sugar slowly and salt.

4. Blend the gingernuts until they're like dust and then add about a quarter of the frosting you've just made. use this for inside the cake. Put the rest on the outside.