These bouncy squares of sticky ginger cake are packed full of flavour without the need for any milk, butter or eggs.
Line a 9" square cake tin with grease proof paper and pre-heat your oven to 150C/300F or gas mark 2.
In a large bowl, whisk together the flour, bicarbonate soda, ground spices and lemon zest.
In a separate jug or bowl, whisk together the plant milk and lemon juice. Place to one side and let it curdle.
In the meantime, gently heat the dairy-free spread, treacle and dark muscavado sugar.
Once the sugars and dairy-free spread have melted together, take off the heat and place to one side to cool slightly.
Pour the cooled sugar/dairy-free spread mixture and the curdled plant milk into the dry ingredients and whisk.
Pour the batter into the cake tin and bake in the centre of the oven for 30 - 45 minutes.
The cake is done once it is springy to the touch or when a skewer placed in the centre of the cake comes out clean.
Turn the cake out on to a cooling rack and carefully peel off any grease proof paper.
Allow to cool before cutting into squares and dusting with the icing sugar.