Dessert

Vegan Ginger Loaf Cake Recipe

ByNoah Steele February 2, 2026February 2, 2026

Introduction

This vegan ginger loaf cake is a moist and warmly spiced treat perfect for any occasion. Infused with stem ginger and treacle, it offers a delightful balance of sweetness and zing. Easy to make and wonderfully aromatic, it’s sure to become a favorite.

The image shows a loaf cake on a wooden cutting board placed on a white marbled surface. The cake has two main parts: a brown, textured bottom layer that looks moist and crumbly, and a thick white icing layer on top, which drips slightly down the sides. On top of the white icing, there are scattered pieces of light yellow candied ginger. A single slice is cut from the loaf and placed in front, showing the brown inside with a thin layer of white icing at the bottom edge. Next to the cake is a knife with a white handle on the cutting board. Photo taken with an iphone --ar 4:5 --v 7

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: Preheat the oven to 200°C (180°C fan/gas mark 6). Oil a 900g loaf tin (approximately 19 x 9 x 6 cm) and line it with a long strip of baking parchment.
Step 2: In a large bowl, mix together the self-raising flour, dark muscovado sugar, baking powder, and ground ginger until combined.

Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml cold water to the dry ingredients. Beat the mixture with a wooden spoon until smooth.
Step 4: Pour the batter into the prepared loaf tin and bake in the center of the oven for 45–50 minutes. Check doneness by inserting a skewer into the center; it should come 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: To make 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 coats the back of a spoon.
Step 7: Place the cooled cake on a plate or stand, remove the parchment, then drizzle the icing over the top. Immediately scatter the sliced crystallised stem ginger on the icing.
Step 8: Slice the cake into thick pieces and serve.

Tips & Variations

For extra warmth, add a pinch of cinnamon or nutmeg to the dry ingredients.
If you prefer a less sweet icing, reduce the icing sugar or increase lemon juice slightly.
Use golden syrup instead of treacle for a milder flavor.

Make this cake a day ahead—the flavors develop beautifully overnight.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 1 month. Thaw at room temperature before serving. If the icing softens, gently chill the cake to set it again.

How to Serve

A rectangular brown loaf cake sits on a wooden board, with a slice cut and laid flat in front of it. The cake has a moist, crumbly texture with a smooth white icing layer that drips down the sides. On top of the icing, there are small, irregularly shaped yellowish candied pieces scattered across. Next to the cake is a knife with a light wooden handle. The background shows a white marbled texture surface with soft light coming from the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger can be used but it has a sharper, more pungent flavor. You may want to reduce the quantity to avoid overpowering the cake and add a little extra syrup or honey to maintain moisture.

Is this cake suitable for gluten-free diets?

This recipe uses self-raising flour, which contains gluten. To make it gluten-free, substitute with a gluten-free self-raising flour blend and check that all other ingredients are gluten-free.