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Vegan Ginger Loaf Cake Recipe

★★★★★

4.5 from 115 reviews
  • Author: Noah
  • Total Time: 60-65 mins
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Vegan

Description

This Vegan Ginger Loaf Cake is a moist and flavorful treat, perfect for those who enjoy warm spices and a hint of sweetness. Made with vegetable oil, dark muscovado sugar, treacle, and plenty of ginger, this loaf is topped with a zesty lemon-ginger icing and crystallised stem ginger pieces for an added burst of flavor. A wonderfully spiced dessert or afternoon tea snack, this recipe is vegan-friendly and easy to prepare.

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
  • 1 tsp ginger syrup (from the stem ginger jar)
  • 170ml cold water

For the Icing and Topping

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

Instructions

  1. Prepare the oven and tin. Preheat your oven to 200C (180C fan)/gas mark 6. Grease a 900g loaf tin (approx. 19 x 9 x 6cm) with vegetable oil and line it with a long strip of baking parchment to prevent sticking.
  2. 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, stirring well to distribute everything evenly.
  3. Add wet ingredients and combine. Pour in 100ml vegetable oil, 50g treacle, 50g finely grated stem ginger, 170ml cold water, and 1 tsp ginger syrup. Beat the mixture thoroughly using a wooden spoon until the batter is smooth, with no lumps remaining.
  4. Bake the cake. Pour the batter into the prepared loaf tin, smoothing the surface. Bake in the center of the oven for 45-50 minutes or until a skewer inserted into the center comes out clean. This ensures the cake is fully cooked inside.
  5. Cool the cake. Once baked, leave the cake to cool in the tin for 5 minutes, then transfer it onto a wire rack to cool completely. This helps the cake set and prevents sogginess.
  6. Prepare the icing. Sift 150g icing sugar into a bowl, add 1 tsp ginger syrup, then gradually mix in the juice of half a lemon until you achieve a thick, pourable consistency that coats the back of a spoon.
  7. Decorate and serve. Place the cooled cake on a plate or cake stand, remove the parchment paper, then drizzle the lemon-ginger icing evenly over the top. Immediately scatter the 4 sliced crystallised stem ginger pieces over the icing. Slice thickly and serve.

Notes

  • You can substitute dark muscovado sugar with light brown sugar for a slightly milder flavor.
  • Make sure to finely grate the stem ginger to integrate its flavor well into the batter.
  • The ginger syrup adds moisture and an extra kick of ginger flavor, so don’t skip it in both the cake and the icing.
  • If you prefer a stronger lemon flavor, add a little more lemon juice gradually but be careful not to make the icing too runny.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a gluten-free version, substitute the self-raising flour with a gluten-free blend that includes raising agents.
  • Prep Time: 15 mins
  • Cook Time: 45-50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: vegan ginger loaf cake, ginger cake, vegan cake recipe, ginger loaf, easy vegan dessert, baked vegan cake, ginger and lemon cake

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Find it online: https://mealbynoah.com/vegan-ginger-loaf-cake-recipe/