Vegan Ginger Loaf Cake Recipe

Introduction

This vegan ginger loaf cake is moist, warmly spiced, and perfect for any time you crave a comforting treat. Packed with the zing of fresh stem ginger and a sweet, sticky icing, it’s a delightful twist on a classic loaf cake that everyone will love.

Ingredients

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 150g dark muscovado sugar
• 1 tsp baking powder
• 1 tbsp ground ginger
• 50g treacle
• 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
• 150g icing sugar
• ½ lemon, juiced
• 4 crystallised stem ginger pieces, sliced

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). Grease a 900g loaf tin with vegetable oil and line it with a long strip of baking parchment.
2. Step 2: In a large bowl, mix together the self-raising flour, muscovado sugar, baking powder, and ground ginger until well combined.
3. Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml cold water to the dry ingredients. Beat the mixture with a wooden spoon until smooth and well combined.
4. Step 4: Pour the batter into the prepared loaf tin and bake in the center of the oven for 45 to 50 minutes. Check the cake by inserting a skewer into the middle; it should come out clean when done.
5. Step 5: Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
6. Step 6: To make the icing, sift the icing sugar into a bowl. Stir in the ginger syrup, then slowly add lemon juice, just enough to create a thick icing that coats the back of a spoon.
7. Step 7: Place the cooled cake on a plate or stand, remove the baking parchment, and drizzle the icing over the top. Immediately scatter the sliced crystallised stem ginger pieces on the icing.
8. Step 8: Slice the cake into thick pieces and serve.

Tips & Variations

• For extra warmth, add a pinch of cinnamon or nutmeg to the dry ingredients.
• Use golden syrup instead of treacle for a milder sweetness.
• Swap crystallised ginger for chopped nuts to add crunch.
• If you prefer a stronger ginger flavor, increase the ground ginger to 2 tablespoons.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap it well and freeze for up to one month. Thaw at room temperature and refresh the icing before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger from a jar?

Fresh ginger can be used, but it will be less sweet and more pungent. Use about 1 to 2 tablespoons of finely grated fresh ginger and adjust the syrup or sweetener accordingly.

Is this cake suitable for gluten-free diets?

This recipe uses self-raising flour, which contains gluten. To make it gluten-free, substitute with a gluten-free self-raising flour blend and adjust the baking time if needed.

Vegan Ginger Loaf Cake Recipe

Print Recipe

★★★★★

4.6 from 110 reviews

This Vegan Ginger Loaf Cake is a moist and warmly spiced treat perfect for ginger lovers. Made with dark muscovado sugar, treacle, stem ginger, and a zingy ginger syrup icing, this loaf delivers a rich, comforting flavor. It’s entirely plant-based, easy to prepare, and baked to golden perfection, making it a fantastic afternoon tea cake or a delicious dessert option for anyone craving a spicy-sweet delight.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: British
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Cake

• 100ml vegetable oil, plus extra for the tin
• 275g self-raising flour
• 150g dark muscovado sugar
• 1 tsp baking powder
• 1 tbsp ground ginger
• 50g treacle
• 50g stem ginger from a jar, finely grated
• 170ml cold water

For the Icing and Decoration

• 1 tsp ginger syrup (from the stem ginger jar)
• 150g icing sugar
• ½ lemon, juiced
• 4 crystallised stem ginger pieces, sliced

Instructions

1. Preheat and Prepare: Heat your oven to 200°C (180°C fan) or gas mark 6. Lightly oil a 900g loaf tin (about 19 x 9 x 6 cm) and line it with a long strip of baking parchment to ensure easy removal of the cake once baked.
2. Mix Dry Ingredients: In a large bowl, combine the self-raising flour, dark muscovado sugar, baking powder, and ground ginger. Stir these together until evenly mixed.
3. Add Wet Ingredients and Mix: Pour the vegetable oil, treacle, finely grated stem ginger, and cold water into the dry mixture. Beat everything together using a wooden spoon until the batter is smooth and homogenous, ensuring no lumps remain.
4. Bake the Cake: Transfer the smooth cake mixture into the prepared loaf tin, spreading it out evenly. Place the tin in the center of the oven and bake for 45-50 minutes. The cake is ready when a skewer inserted in the middle comes out clean.
5. Cool the Cake: Remove the cake from the oven and let it cool in the tin for 5 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely.
6. Prepare the Icing: Sift the icing sugar into a bowl. Add the ginger syrup and then gradually add lemon juice, mixing until you achieve a thick but pourable icing that can coat the back of a spoon.
7. Ice and Decorate: Place the cooled cake on a serving plate or cake stand. Remove the parchment paper gently. Drizzle the prepared icing over the top of the cake evenly and immediately scatter the sliced crystallised stem ginger pieces on top for decoration and extra ginger flavor.
8. Serve: Slice the cake into thick pieces and serve as a delightful vegan ginger loaf cake perfect for tea time or dessert.

Notes

• You can substitute the self-raising flour with all-purpose flour plus an additional 2 tsp of baking powder if needed.
• Use the ginger syrup from the stem ginger jar for authentic ginger flavor in the icing.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate and bring to room temperature before serving.
• This cake freezes well; wrap tightly and freeze for up to 1 month.
• If you prefer less sweetness, adjust the icing sugar quantity or skip the icing altogether.

Keywords: vegan ginger cake, ginger loaf, vegan cake recipe, plant-based dessert, spiced cake, treacle cake, dairy-free cake