Vegan Ginger Loaf Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/vegan-ginger-loaf-cake-recipe/
