Vegan Ginger Loaf Cake Recipe

Introduction

This vegan ginger loaf cake is a warm, spicy treat perfect for cozy afternoons or teatime gatherings. Made with dark muscovado sugar and both ground and stem ginger, it delivers a rich ginger flavor with a moist, tender crumb. A tangy lemon-ginger icing and crystallised ginger topping complete this delightful loaf.

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) or gas mark 6. Lightly oil a 900g loaf tin (approximately 19 x 9 x 6 cm) and line it with a long strip of baking parchment.
2. Step 2: In a large bowl, combine the self-raising flour, dark muscovado sugar, baking powder, and ground ginger. Mix well to evenly distribute the ingredients.
3. Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml cold water to the dry ingredients. Stir together using a wooden spoon until the batter is smooth and well combined.
4. Step 4: Pour the batter into the prepared loaf tin and place it in the center of the oven. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
5. Step 5: Allow the cake to cool in the tin for 5 minutes, then transfer it onto a wire rack to cool completely.
6. Step 6: To make the icing, sift the icing sugar into a bowl. Add the ginger syrup from the jar and gradually mix in lemon juice until you have a thick but pourable icing that coats the back of a spoon.
7. Step 7: Place the cooled cake on a serving plate or stand, remove the parchment lining, then drizzle the lemon-ginger icing evenly over the top. Immediately scatter the sliced crystallised stem ginger over the icing.
8. Step 8: Slice the cake into thick pieces and serve.

Tips & Variations

• For a deeper ginger flavor, try adding a teaspoon of freshly grated ginger along with the stem ginger.
• If you prefer a less sweet cake, reduce the muscovado sugar by 25g.
• Try adding a handful of chopped walnuts or pecans to the batter for extra texture and flavor.
• Use maple syrup instead of treacle for a milder, lighter sweetness.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month. Thaw at room temperature before serving. The icing may soften when stored; you can refresh it by adding a little more icing sugar and lemon juice if needed after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake really vegan?

Yes, this recipe uses no animal products, relying on vegetable oil and plant-based ingredients, making it suitable for vegans.

Can I use fresh ginger instead of stem ginger?

Fresh ginger can be used but it has a different flavor and heat level. Adjust the amount according to your taste, and note that fresh ginger won’t provide the sweetness and syrupy moisture that stem ginger adds.

Vegan Ginger Loaf Cake Recipe

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★★★★★

4.6 from 68 reviews

This Vegan Ginger Loaf Cake is a moist, warmly spiced treat perfect for teatime or dessert. Infused with ground ginger and fine grated stem ginger pieces, it is sweetened naturally with dark muscovado sugar and treacle for a rich depth of flavor. Finished with a tangy lemon-ginger icing and crystallised ginger slices, this easy-to-make loaf offers a delightful combination of spice, sweetness, and zing, all while being 100% plant-based.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf cake (8–10 servings) 1x
• Category: Baking
• 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 Topping

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

Instructions

1. Prepare the Oven and Tin: Preheat the oven to 200C (180C fan)/gas mark 6. Grease a 900g loaf tin with vegetable oil and line it with a long strip of baking parchment for easy cake removal.
2. Mix Dry Ingredients: In a large bowl, combine the self-raising flour, dark muscovado sugar, baking powder, and ground ginger. Mix thoroughly to ensure even distribution of the spices and leavening.
3. Add Wet Ingredients and Combine: Pour in the vegetable oil, treacle, finely grated stem ginger, and cold water. Using a wooden spoon, beat the mixture until the batter is smooth and well combined without lumps.
4. Pour Batter and Bake: Transfer the batter into the prepared loaf tin, smoothing the top gently. Bake in the center of the oven for 45-50 minutes. Test doneness by inserting a skewer into the center; it should come out clean when the cake is cooked through.
5. Cool the Cake: Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and helps it set properly.
6. Prepare the Icing: Sift the icing sugar into a bowl, add the ginger syrup, then stir in just enough lemon juice to create a thick, pourable icing that coats the back of a spoon.
7. Decorate the Cake: Place the cooled cake on a plate or stand. Remove the baking parchment carefully. Drizzle the lemon-ginger icing evenly over the top, then immediately scatter the sliced crystallised stem ginger pieces for an attractive and flavorful finish.
8. Serve: Slice the cake into thick portions and serve as a delightful vegan dessert or snack alongside tea or coffee.

Notes

• Ensure the stem ginger is finely grated to evenly distribute its flavor throughout the cake.
• If you do not have treacle, blackstrap molasses can be used as a substitute for a similar rich sweetness.
• The cake texture improves if allowed to cool fully before icing.
• Use a wooden spoon to mix as it helps prevent overworking the batter, preserving a tender crumb.
• Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: vegan ginger loaf, ginger cake, vegan baking, stem ginger cake, spiced loaf, plant-based dessert