Eggless ginger cake 72/100

100 recipes in 1 year update: 72 recipes re-created and 28 left to re-create before October 1st!!

This weekend was time to cook a few sweet things…

Believe it or not, the sugar ration is way too generous for me, probably because I don’t actually consume many cakes nor desserts, so I always have plenty available. HOWEVER, as a 1940s housewife, I think to keep the home-front morale up, it would have been important to use the ration for sweet desserts, to keep those little pouty faces smiling…

This is a very simple eggless ginger cake recipe. I found it tasted rather boring when it came out of the oven so decided it needed livening up with some mock cream. I used this mock cream recipe but to make it less gritty I ground it down further using a pestle and mortar..

So my lunch was tea and ginger cake, which was rather nice for a change..

Eggless ginger cake

  • 6 oz (175g) of self-raising flour or plain flour sifted with 1.5 teaspoons of baking powder
  • 1 teaspoon of ground ginger
  • 2 oz (50g) of margarine (vegans use a dairy free alternative)
  • 2 oz (50g) sugar
  • 6 tablespoons (10 in North America) of milk (vegans use almond or hemp milk)
  • 3/4 teaspoon of bicarbonate of soda
  • 2 teaspoons of vinegar


  1. Grease and flour a 7 inch cake tin
  2. Pre-heat oven to 190C (375F)
  3. Sift the flour (and baking powder if using) with the ginger into the mixing bowl
  4. Rub in the margarine, mix in the sugar and then the milk
  5. Blend the bicarbonate of soda and the vinegar (the mixture will bubble)
  6. Beat into the cake mixture
  7. Spoon into the tin and cook for 20-30 minutes