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Vegan Ginger Loaf Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/vegan-ginger-loaf-cake-recipe/