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