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You are here: Home / Recipes / Cakes / Vegan Ginger Cake

Vegan Ginger Cake

April 18, 2018 by hannahhossack 9 Comments

Vegan ginger cake – a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.

Vegan ginger cake - a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.

I know it isn’t really the right time of year for ginger cake, it is much more of an Autumn/Winter kind of thing; but we have been having a lot of dreary weather recently and I have just been in the mood for comforting bakes and warm flavours.

Vegan ginger sheet cake with lemon glaze and crystallised ginger sliced into squares.

This cake ticks all of those boxes as well as being really simple to make and vegan to boot. It is warm and generously spiced, with a moist, dense texture and is wonderful for snacking on throughout the day.

It is also incredible served warm with ice cream or custard for a comforting old-fashioned style pudding!

Vegan egg and dairy free ginger snack cake made with golden syrup and treacle sliced into squares.

I based this vegan ginger cake off my recipe for toffee apple gingerbread and veganised it by replacing the eggs with soy yogurt (you can use coconut yogurt if soy is an issue) and using vegan spread in place of the butter.

I like to use Stork for vegan baking as I think that it gives the best texture, but feel free to use your favourite spread instead.

I topped the vegan ginger cake with a simple lemon glaze and some chopped crystallised ginger. It really doesn’t need it as the cake is plenty sweet enough and full of flavour on it’s own; I just wanted to make it look a bit prettier for photos as it is quite plain looking on it’s own.

You can make the glaze or omit it as you wish.

Squares of vegan ginger cake topped with lemon glaze and candied ginger on a light grey background.

This cake keeps fairly well; store in an airtight container for up to a week.

Vegan Ginger Cake Recipe:

Vegan ginger sheet cake with lemon glaze and crystallised ginger sliced into squares.
5 from 4 votes
Print

Vegan Ginger Cake

Vegan ginger cake - a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.
Course Dessert, Snack
Cuisine British
Keyword cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 squares

Ingredients

Vegan Ginger Cake:

  • 200 g (3/4 cup +1 Tbsp) vegan spread/margarine (ideally the solid block kind rather than the spreadable kind in a tub)
  • 200 g (1 cup + 1 Tbsp) dark brown soft sugar
  • 250 g (3/4 cup) golden syrup
  • 100 g (scant 1/3 cup) treacle
  • 360 g (3 cups) self-raising flour
  • 2 Tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 120 ml (1/2 cup) plain soy yogurt
  • 120 ml (1/2 cup) unsweetened dairy free milk (I used almond)

Lemon Glaze:

  • 50 g (1/2 cup) icing (powdered) sugar sifted
  • 1-2 Tbsp lemon juice
  • a handful finely chopped crystallised ginger

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4 and grease and line a 23cm/9in square tin.

  2. Place the vegan spread, sugar, golden syrup and treacle in a large bowl and whisk with an electric mixer until light and fluffy.

  3. In a separate bowl, sift together the flour, ginger, cinnamon and salt. Fold half of the dry ingredients into the butter sugar mixture then mix in the yogurt. Fold in the other half of the dry ingredients then finally mix in the milk.

  4. Pour the batter into the prepared tin and spread level. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.

  5. Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack to cool completely.

  6. To make the glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to make a runny glaze. Drizzle over the cake and scatter over some chopped crystallised ginger. Cut into squares and serve. Store in an airtight container.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Close up of squares of vegan ginger traybake cake.

Filed Under: Baking, Cakes, Recipes, vegan Tagged With: coffee cake, gingerbread, snack cake, Spice, traybake, treacle, vegan cake

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Reader Interactions

Comments

  1. Ange

    January 13, 2019 at 12:58 pm

    5 stars
    This was lovely and moist and tasted fantastic. Now in the top 5 in our household.

    Reply
  2. lottie

    January 29, 2019 at 2:54 pm

    5 stars
    tried this today and it was amazing!!! so moist and warming. excellent recipe

    Reply
  3. Lydia

    April 11, 2019 at 8:47 pm

    5 stars
    Potentially my most popular cake !! I stumbled on as a last resort emergency cake to please all my flat mates with a variety of dietary intolerances and this cake did not only suit everyone but it was everyone’s new fave cake! Defo recommend,
    p.s don’t need treacle/as much golden syrup as recipe suggests ! I often am running low and can’t taste the difference, plus better to reduce that sugar quantity anyway :’)

    Reply
  4. Emily Pearl

    May 29, 2019 at 9:15 am

    5 stars
    So impressed by this recipe! Perfect texture and taste – something I’ve found so difficult to achieve in baking since going vegan 🙂

    Reply
  5. Vaishali Menon

    January 20, 2020 at 3:33 pm

    Could you please let me know how do i make vegan spread or what can i use instead ?

    Reply
    • hannahhossack

      January 20, 2020 at 6:54 pm

      Vegan spread is just margarine that doesn’t contain any dairy. If you aren’t able to find any then here is a recipe to make your own vegan butter substitute: https://avirtualvegan.com/easy-vegan-butter/ (not my recipe)

      Reply

Trackbacks

  1. Vegan Apple Bundt Cake - Domestic Gothess says:
    September 28, 2018 at 1:03 pm

    […] Vegan ginger cake […]

    Reply
  2. The Great British Bake-Off Vegan Style: Episode 5 - Spice Week - Little Green Duck says:
    November 2, 2018 at 8:50 pm

    […] found: Vegan Ginger Cake from Domestic Gothess,  Aquafaba Italian Meringue Buttercream from Gretchen’s Vegan […]

    Reply
  3. No-Bake Chocolate Tart With Stem Ginger (Vegan) - Domestic Gothess says:
    October 24, 2019 at 12:11 pm

    […] If you want some more ginger recipes, try my slow cooker blood orange and ginger steamed pudding and my vegan ginger cake. […]

    Reply

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