No Butter Ginger Cake


  • 1 carton drinking chocolate
  • 5 balls stem ginger finely chopped (this comes in a jar with syrup)
  • A small drizzle of ginger syrup
  • 3 beaten eggs
  • 2 cartons self-rising flour
  • 2 cartons of caster sugar
  • 1 carton of sunflower oil
  • 175g carton plain yoghurt (the measurements for the rest of the cake are measured using the empty yoghurt carton)

Preparation Method:

  • Grease and line a 7-inch round cake tin.
  • Pre heat oven to 170°C/Gas mark 3.
  • Place all the ingredients in a bowl and beat together, pour the cake mixture into the prepared tin, and bake in the middle of oven for approximately 1 hour 45 minutes or until skewer comes out clean from the middle.
  • Leave to cool in the tin for about 10 minutes, turn the cake out onto a wire rack, then brush the top of the cake with some ginger syrup from the jar.
  • Set aside until cold.
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