Mandarin, Date & Ginger Cake


  • 150ml unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 150g butter (we’ve used vegan)
  • 125g dark brown soft sugar
  • 100g dark treacle
  • 100g golden syrup
  • 2 tbsp grated fresh ginger
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 80g pitted dates, chopped
  • 30g candied ginger, finely sliced
  • zest of 1 mandarin
  • 100ml franklin & sons ltd, mandarin mixer with ginger
  • 300g plain flour, sifted (we’ve used gluten free)
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum powder (if using gluten free flour)
  • to decorate
  • 2 mandarins, thinly sliced (to include the zested mandarin)
  • 4 pieces of candied ginger, finely sliced


  1. Turn the oven on to 160°c fan

  2. Line the base of a 20cm spring base cake tin and grease the sides and line those too

  3. Pour the unsweetened almond milk and apple cider vinegar into a jug, stir and set to one side for 10 minutes until it curdles

  4. In a large pan, add the butter, sugar, syrups, grated fresh ginger, ground ginger, ground cinnamon and finely chopped dates

  5. Melt the ingredients together over a low to medium heat, stirring occasionally until combined

  6. The dates will become soft

  7. Add the finely sliced crystalized ginger, the zest of a mandarin and stir

  8. Take the pan off the heat…

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