Traybakes are great when you need to feed a crowd, or even just when you want lots of cake at home! This is a dense gingerbread sponge, made lovely and moist by adding pumpkin purée, and decorated with cute but simple icing sugar gingerbread men.
2tbsp ground flaxseeds
550g/1¼lb/scant 5cupsplain/all-purpose flour
1tspbicarbonate of soda/baking soda
1tsp ground cinnamon
1tsp ground ginger
1tsp ground mixed spice/pumpkin pie spice
1tspvanilla powder or vanilla extract
apinch of salt
250g/9oz/1cup plus 2tbspvegan margarine, plus extra for greasing
175g/6oz/½cupgolden/light corn syrup
150g/5oz/¾cupsoft dark brown sugar
175ml/6fl oz/¾cupvegan milk
250g/9oz/1¼cupsvegan Greek-style plain yogurt
icing/confectioner’s sugar, for dusting
small white sugar pearls, for decorating
Mix the ground flaxseed and water in a small bowl and set aside for 15 minutes to form a gel. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 35 × 25cm/14 × 10in deep baking tin/pan.
Sift the flour into a large mixing bowl with the baking powder, bicarbonate of soda, spices, vanilla powder (if using) and salt.
In a pan, heat the margarine, treacle, syrups and dark brown sugar until the sugar has melted.
Remove from the heat and leave to cool slightly. Stir in the milk and vanilla extract (if using). Pour the syrup mixture into the flour mixture and whisk in. Whisk in the pumpkin purée, yogurt and flaxseed gel, and then pour and scrape the batter into the prepared tin.
Bake for 25–35 minutes, until the cake is firm and a knife comes out clean with no batter on it when inserted into the middle of the cake. Remove from the oven and leave the cake in the tin on a wire rack to cool.
To decorate, cut the cake into 24 squares and dust with icing sugar. For the cute gingerbread decoration, cut out a small figure shape from a piece of paper as a template and place on a square of cake. Dust over icing sugar, then carefully remove the paper template. Press small white sugar pearls into the cakes as eyes and buttons. Repeat with the other squares. Store in an airtight container for up to 5 days.