Ingredients

100g

coconut sugar

125g

unsalted butter

medium egg

200ml

treacle

300g

plain flour

1 1/2 teaspoons

bicarbonate of soda

1 teaspoon

ground cinnamon

2 teaspoons

ground ginger

1/2 teaspoon

ground nutmeg

1/2 teaspoon

sea salt

250ml

hot water

3 tablespoons

icing sugar mixed with 1/8 tsp of ginger and extra cinnamon for dusting

"Our gingerbread cake is SO wonderfully moist and smells like Christmas! it's not too early is it? We really hope not!"

Many thanks to Nikibakes for the tasty recipe.

Method

Preheat your oven to 180C/ Gas mark 4. Line your square tin with greaseproof paper and set aside.
In a large bowl, cream together the coconut sugar and butter. Beat in the egg, and mix in the treacle.
In a bowl, sift together the flour, bicarbonate of soda, salt, cinnamon, ginger and ground nutmeg. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared tin.
Bake for 1 hour in the preheated oven, until a knife inserted in the centre comes out clean. Allow to cool in the tin before serving with icing drizzle or a scoop of ice cream for a moreish pud. If you want a fudgier consistency bake for 40-45 minutes.