Introduction

This vegan ginger loaf cake is a warmly spiced, moist treat perfect for tea time or dessert. Infused with stem ginger and a rich treacle sweetness, it offers a delightful combination of flavors and a soft, tender crumb.

Vegan Ginger Loaf Cake Recipe - Recipe Image

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

Step 1: Heat the oven to 200°C (180°C fan/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.
Step 2: In a large bowl, combine the self-raising flour, dark muscovado sugar, baking powder, and ground ginger. Mix well.
Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml cold water to the dry ingredients. Beat together with a wooden spoon until the batter is smooth and well combined.
Step 4: Pour the cake mixture into the prepared tin and level the top gently with the back of a spoon.
Step 5: Bake in the center of the oven for 45 to 50 minutes. The cake is ready when a skewer inserted into the middle comes out clean.
Step 6: Remove the cake from the oven and let it cool in the tin for 5 minutes. Then transfer it to a wire rack to cool completely.
Step 7: To make the icing, sift the icing sugar into a bowl. Add the 1 teaspoon of ginger syrup and gradually stir in enough lemon juice to create a thick, pourable icing that coats the back of a spoon.
Step 8: Place the cooled cake on a plate or stand and peel away the parchment. Drizzle the icing over the top, then immediately scatter the sliced crystallised stem ginger pieces on the icing.
Step 9: Slice the cake into thick pieces and serve.

Tips & Variations

For an extra spicy kick, add a pinch of ground cinnamon or cloves along with the ground ginger.
Use golden syrup instead of treacle for a milder, sweeter flavor.
If you prefer a less sweet cake, reduce the sugar by 25g.
Make sure to use fresh lemon juice for the icing to balance the sweetness and add a bright zing.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week; bring to room temperature before serving for the best flavor and texture. If you want to keep it longer, wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger can be used, but it will give a sharper, less sweet flavor compared to the stem ginger in syrup. Use about 1 tablespoon of finely grated fresh ginger and reduce the water slightly to maintain the right batter consistency.

Is this cake gluten-free?

This recipe calls for self-raising flour, which contains gluten. To make a gluten-free version, substitute a gluten-free self-raising flour blend in the same quantity.

Vegan Ginger Loaf Cake Recipe

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★★★★★

4.5 from 104 reviews

This Vegan Ginger Loaf Cake is a moist and flavorful treat, perfectly spiced with ground and stem ginger and sweetened with dark muscovado sugar and treacle. It’s beautifully topped with a zingy lemon-ginger icing and garnished with crystallised stem ginger pieces, making it an ideal cozy dessert or afternoon tea accompaniment that’s entirely plant-based.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 60-65 minutes
Yield: 1 loaf cake (approximately 8 servings) 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

Cake Ingredients

100ml vegetable oil, plus extra for greasing 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

Icing Ingredients

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

Instructions

Prepare the Oven and Tin: Preheat your oven to 200C (180C fan) or gas mark 6. Grease a 900g loaf tin (approximately 19 x 9 x 6 cm) with vegetable oil and line it with a long strip of baking parchment to prevent sticking and ease removal.
Mix Dry Ingredients: In a large mixing bowl, combine 275g self-raising flour, 150g dark muscovado sugar, 1 tsp baking powder, and 1 tbsp ground ginger. Stir these dry ingredients together until evenly mixed.
Add Wet Ingredients and Combine: Pour in 100ml vegetable oil, 50g treacle, 50g finely grated stem ginger, and 170ml cold water into the dry mixture. Use a wooden spoon to beat all ingredients together until the batter is smooth and well combined, ensuring no lumps remain.
Bake the Cake: Pour the batter into the prepared loaf tin, smoothing the top lightly. Place it in the center of the preheated oven and bake for 45-50 minutes. Check doneness by inserting a skewer into the center—if it comes out clean, the cake is done.
Cool the Cake: Remove the cake from the oven and let it cool in the tin for about 5 minutes. Then carefully transfer it to a wire rack to cool completely before icing.
Prepare the Icing: Sift 150g icing sugar into a bowl. Add 1 teaspoon of ginger syrup from the stem ginger jar. Gradually mix in enough fresh lemon juice (from half a lemon) to create a thick but pourable icing that coats the back of a spoon.
Decorate the Cake: Place the cooled cake on a serving plate or cake stand and gently remove the parchment lining. Drizzle the lemon-ginger icing evenly over the top of the cake, then immediately scatter the sliced crystallised stem ginger pieces over the icing for a beautiful finish.
Serve: Slice the cake into thick pieces and serve as a delightful vegan treat alongside tea or coffee.

Notes

For best results, ensure the cake is completely cool before icing to prevent the icing from melting and sliding off.
You can substitute the dark muscovado sugar with light muscovado or brown sugar if desired, but the flavor will be slightly different.
If you prefer a less intense ginger flavor, reduce the amount of ground and stem ginger slightly.
This cake keeps well in an airtight container at room temperature for up to 3 days, or longer in the fridge.
To make this cake gluten-free, substitute the self-raising flour with a gluten-free self-raising flour blend and ensure baking powder is gluten-free.

Keywords: vegan ginger loaf cake, ginger cake vegan, vegan loaf cake, ginger loaf, plant-based cake, vegan dessert, easy vegan cake