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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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