Vegan Ginger Cake – a moist, sticky, spicy loaf cake that is egg and dairy-free and perfect as a dessert or paired with a cup of tea in the afternoon. Enjoy!
I first made this vegan ginger cake to give to my Granddad as a thank you for helping me sell my failed van conversion (a story we really don’t want to go into, believe me!)
He and my Dad have a real thing for sticky ginger cake – and I just had to take the opportunity to try to make my own vegan version.
Spoiler alert: I succeeded, and this vegan ginger cake honestly tastes better than any ginger cake I ever had in the past.
This vegan ginger cake is:
And it’s perfect with a hot cup of tea when the 3 pm lull rolls around.
Honestly, I was blown away by how well this cake turned out. My Granddad couldn’t even tell the difference between my vegan ginger cake and a standard version.
Plus, he even texted me to say thank you. From my Granddad, that’s true praise. Ha ha!
This is a really easy recipe, and will still taste great without adding the glaze at the end. The glaze really kicks it up a notch though.
To start, pre-heat your oven and line a loaf tine with baking paper, allowing the paper to hang over the edges so you can easily remove the cake from the tin once cooled.
To start, you’ll take a jug and mix your plant-based milk with the bicarbonate of soda (baking soda), then set aside. You’ll also make your flax egg so this can be thickening while you prepare the other ingredients.
Then, you’ll sift your flour, spices, and salt into a large mixing bowl, and then heat the treacle, syrup, vegan butter, and brown sugar with a little water over a low heat until just melted.
Once melted, you’ll beat the mixture into the flour mix until smooth, then add the flax egg and milk for a fairly runner batter. Then, bake for around an hour to an hour and a half!
Sticky ginger cake glaze
The glaze is what makes this cake really sticky and indulgent – it will taste perfectly fine without the glaze, but it takes just a few minutes to whip up and will really transform the cake.
This loaf cake has become one of my favorite go-to baking recipes now, and it honestly gets better every time.
The cinnamon and ginger give it a subtle spice, without completely overpowering the cake.
Flax Egg Note
This recipe uses a flax egg, which is a vegan substitute for eggs.
It’s literally just flax seed mixed with water, but I’ve provided a link in the recipe below to help you find the correct measurements!
If you’re looking for an easy (OK – fairly easy, you do have a few more components than just throwing everything in a bowl) loaf cake recipe, I highly recommend giving this ginger cake a go – whether you eat a plant-based diet all the time or not, I know you’re doing to love it.
Can you freeze this vegan ginger cake?
Yes, this cake is fine for freezing! It will be best if you slice the cake, then wrap the individual slices in clingfilm before freezing. Simply allow to defrost in the fridge or for a few hours on the counter before eating.
- You could add some chopped candied stem ginger into the cake mix before baking to add a real kick to this cake
- Some chopped dates or even vegan chocolate chips could be a great addition to this ginger cake
- Instead of the sticky glaze, you could make a vanilla or ginger icing to drizzle over the cake
Have you made this cake? Let me know in the comments below or tag @bytheforkful_ in your creations on Instagram!
- 175g plain flour
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tsp mixed spice
- 0.5 tsp bicarbonate of soda
- 120ml unsweetened almond milk (or other plant milk)
- 75g black treacle (molasses)
- 75g golden syrup
- 75g dark brown sugar
- 80g dairy-free butter (I used VitaLife)
- 2 flax eggs
- pinch of salt
- 30g dark brown sugar
- 2 tbsp golden syrup
- Preheat your oven to 180°C and line a loaf tin with baking paper
- Mix your bicarbonate of soda with your plant milk and set aside
- Sift the flour, spices, and salt into a large mixing bowl
- Separately, heat the treacle, syrup, butter, and brown sugar with a little water in a pan over a low heat until melted - don't let it boil! - then remove from the heat
- Beat the syrup mixture into the flour until smooth
- Add your flax egg and the bicarbonate/milk solution and mix - the batter will be fairly runny
- Pour the batter into your lined tin and bake for approximately 1 - 1.5 hours until a skewer inserted into the centre comes out clean, covering the top with foil if it starts to go too dark
- While the cake is cooling, make your glaze by heating the syrup and sugar over a low heat until combined
- Prick the top of your cake with a skewer, and then brush with your glaze to allow it to sink into the cake
- Leave for a further 10 minutes until the cake is cooled, then turn out onto a wire rack
Wrap the cake in clingfilm or store in any airtight container. It should keep for up to 5 days.
This cake can also be frozen.
Amount Per Serving: Calories: 269 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 45mg Sodium: 104mg Carbohydrates: 42g Fiber: 2g Sugar: 19g Protein: 4g