Introduction

This vegan ginger loaf cake is a wonderfully moist and spiced treat, perfect for tea time or a cozy dessert. Infused with warming ginger flavors and a sweet treacle twist, it’s easy to make and irresistibly tasty.

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 (approximately 19 x 9 x 6cm) and line it with a long strip of baking parchment.
Step 2: In a large bowl, mix together the self-raising flour, muscovado sugar, baking powder, and ground ginger.
Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml of cold water to the dry ingredients. Beat everything together using a wooden spoon until the mixture is smooth and well combined.
Step 4: Pour the cake batter into the prepared tin and bake in the centre of the oven for 45 to 50 minutes, or until a skewer inserted into the middle comes out clean.
Step 5: Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
Step 6: For the icing, sift the icing sugar into a bowl. Add the ginger syrup and gradually mix in enough lemon juice to create a thick, pourable icing that will coat the back of a spoon.
Step 7: Place the cooled cake on a plate or cake stand. Remove the baking parchment, then drizzle the ginger icing over the top. Immediately scatter the sliced crystallised stem ginger pieces over the icing.
Step 8: Cut into thick slices to serve and enjoy your delicious vegan ginger loaf cake.

Tips & Variations

For a deeper ginger flavor, add a little extra ground ginger or fold in some chopped crystallised ginger into the batter before baking.
If you prefer a less sweet cake, reduce the muscovado sugar slightly.
Try serving the cake with dairy-free cream or a dollop of vegan yogurt for added richness.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to keep it longer, wrap the cake well and freeze for up to 1 month. To serve, thaw overnight in the fridge and let come to room temperature before adding icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger is more pungent and less sweet than stem ginger. If using fresh, finely grate a similar amount but consider adding a little syrup or honey to balance the flavor since you’ll lose the sweetness from the preserved ginger and syrup.

Is this cake suitable for gluten-free diets?

This recipe calls for self-raising flour, which contains gluten. To make it gluten-free, use a gluten-free self-raising flour blend and check that all other ingredients, like baking powder, are gluten-free certified.

Vegan Ginger Loaf Cake Recipe

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4.4 from 99 reviews

This Vegan Ginger Loaf Cake is a moist and flavorful treat, infused with warming ground ginger and sweet, spicy stem ginger pieces. Sweetened with dark muscovado sugar and treacle, it offers a rich depth of flavor that pairs perfectly with a tangy lemon-ginger icing. Baked to golden perfection, this loaf is a delightful vegan dessert or snack that’s easy to prepare and irresistibly delicious.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf cake (approx. 10–12 slices) 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

Cake 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
170ml cold water

Icing Ingredients

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

Instructions

Prepare Oven and Tin: Preheat your oven to 200C (180C fan) or gas mark 6. Generously oil a 900g loaf tin (approximately 19 x 9 x 6 cm) and line it with a long strip of baking parchment to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine 275g self-raising flour, 150g dark muscovado sugar, 1 tsp baking powder, and 1 tbsp ground ginger. Stir them together to evenly distribute the ingredients.
Combine Wet Ingredients: Add 100ml vegetable oil, 50g treacle, finely grated 50g stem ginger, and 170ml cold water to the dry mixture. Beat everything together with a wooden spoon until you get a smooth, well-incorporated batter.
Bake the Cake: Pour the cake batter into the prepared loaf tin, smoothing the surface. Place it in the center of the preheated oven and bake for 45-50 minutes. Test doneness by inserting a skewer into the center—if it comes out clean, the cake is ready.
Cool the Cake: Remove the cake from the oven and let it cool in the tin for 5 minutes. Then transfer the cake onto a wire rack to cool completely, ensuring it sets perfectly.
Prepare the Icing: Sift 150g icing sugar into a bowl. Stir in 1 tsp of ginger syrup from the jar. Add fresh lemon juice from half a lemon little by little until you achieve a thick but pourable icing consistency that coats the back of a spoon.
Decorate: Place the cooled cake onto a plate or cake stand. Remove the baking parchment carefully. Drizzle the lemon-ginger icing over the cake and immediately scatter the 4 sliced crystallised stem ginger pieces on top for garnish.
Serve: Slice the cake into thick slices and serve. Enjoy this moist and spicy vegan ginger loaf with tea or coffee.

Notes

Ensure the cake is fully cooled before icing to prevent the icing from melting.
For extra ginger flavor, you can add more grated stem ginger or crystallised ginger pieces into the batter.
The icing lemon juice should be added gradually to get the perfect thick consistency.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This cake freezes well – wrap tightly and freeze for up to 2 months.

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