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You are here: Home / Recipes / Cakes / Easy Ginger Cake (Vegan)

Easy Ginger Cake (Vegan)

February 5, 2019 by hannahhossack 19 Comments

Easy ginger cake – this one bowl sticky vegan ginger cake is so quick and easy to make and tastes amazing; it is the best ginger cake (vegan or otherwise) I have ever eaten! Egg and dairy free.

Easy ginger cake - this one bowl sticky vegan ginger cake is so quick and easy to make and tastes amazing; it is the best ginger cake (vegan or otherwise) I have ever eaten! Egg and dairy free. #vegan #gingerbread

This easy vegan ginger traybake cake is one of my absolute favourite cakes of all time. It also happens to be one of the easiest cakes I have ever made! You would never know that it is vegan and egg and dairy free.

It is very moist and sticky with a good hit of ginger, and although it is great fresh from the oven, it keeps well too and  just gets stickier and better with time. It reminds me of the McVities Jamaican Ginger Cake that I grew up eating (though this one is much nicer and more flavourful!).

Easy vegan ginger sheet cake with lemon glaze on a grey background with candied ginger and a cup of coffee.

It is also made using entirely non-perishable store cupboard ingredients so it can be whipped up any time without needing to pop to the shops – perfect for cake emergencies!

This is the same cake recipe that I used for my Christmas Woodland Animal Ginger Cake, but this time I baked it as a sheet cake rather than a layer cake. It is a very versatile and forgiving recipe!

It is such a delicious, sticky cake that it doesn’t really need any kind of adornment, but a drizzle of zingy lemon glaze does provide a nice contrast to the sweetness and warmth from the ginger.

This recipe makes a fairly large cake – about 24 small squares; so it is perfect for feeding a crowd. It also keeps really well in an airtight container if you do have leftovers and is perfect for snacking on; or warmed up for dessert with custard!

close up of a slice of vegan ginger sheet cake with lemon glaze

How To Make Easy Ginger Cake:

(For ingredients and full instructions see the recipe card below)

*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.*

This is a really quick and easy one bowl recipe. Start by preheating the oven. Grease a traybake tin and line with a strip of baking parchment.

Tip the flour, baking powder, bicarbonate of soda, ground ginger, mixed spice, caster sugar and salt in to a large bowl and whisk with a balloon whisk until well combined.

Add golden syrup, treacle, sunflower oil and boiling water and whisk until the mixture is smooth. Take care not to over-mix however as this can make vegan cakes tough. The heat from the water will melt the golden syrup and treacle so that they mix in easily.

vegan ginger cakes step 1 - making the batter

Pour the batter into the prepared tin and bake for about 25 minutes until a skewer inserted into the centre comes out clean. The cake is quite delicate when warm so leave it to cool in the tin for about 20 minutes before you carefully flip it out onto a wire rack and leave to cool completely.

vegan ginger cake step 2 - baking the cake

To make the lemon glaze, gradually stir fresh lemon juice into sifted icing sugar until it reaches a drizzling consistency then drizzle it over the cooled cake and serve.

easy ginger cake with lemon glaze on a grey background.

Can Easy Vegan Ginger Cake Be Frozen?:

Yes. Once the cake is cooled it can be wrapped and frozen; either whole or in individual slices.

Variations:

  • For an extra kick of ginger, stir a large handful of chopped candied or stem ginger into the batter before you bake the cake.
  • Mix in a couple of handfuls of chocolate chips or chopped dried dates, figs or cranberries.

close up of a square of easy vegan ginger cake

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Easy ginger cake - this one bowl sticky vegan ginger cake is so quick and easy to make and tastes amazing; it is the best ginger cake (vegan or otherwise) I have ever eaten! Egg and dairy free. #vegan #gingerbread
5 from 6 votes
Print

Easy Ginger Cake (Vegan)

Easy ginger cake - this one bowl sticky vegan ginger cake is so quick and easy to make and tastes amazing; it is the best ginger cake (vegan or otherwise) I have ever eaten! Egg and dairy free.
Course Dessert
Cuisine baking, British, vegan
Keyword ginger cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 people
Calories 210 kcal
Author Domestic Gothess

Ingredients

Easy Ginger Cake:

  • 450 g (3 + 3/4 cups) plain (all-purpose) flour sifted
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp bicarbonate of soda (baking soda)
  • 4 1/2 tsp ground ginger
  • 2 tsp mixed spice (pumpkin spice)
  • 160 g (3/4 cup) caster sugar
  • 1/2 tsp salt
  • 160 ml (2/3 cup) sunflower oil
  • 200 g (7oz) golden syrup
  • 200 g (7oz) treacle
  • 360 ml (1 1/2 cups) boiling water

Lemon Glaze:

  • 75 g icing (powdered) sugar sifted
  • juice of 1/2 a lemon

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 23x33cm / 9x13inch rectangular cake tin and line with a strip of baking parchment.

  2. Whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.
  3. Add the golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.
  4. Pour the batter into the prepared tin and bake for about 25 minutes, until a skewer inserted into the centre comes out clean.

  5. Leave to cool in the tin for 20-30 minutes then carefully flip the cake out onto a wire rack and leave to cool completely.

  6. To make the lemon glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to reach a drizzling consistency. Drizzle the glaze over the cake, cut into squares and serve.

Squares of vegan ginger tray bake cake with lemon glaze on baking parchment on a grey background.

Filed Under: Baking, Cakes, Christmas, Ginger, Holidays, Recipes, Uncategorized, vegan Tagged With: ginger traybake, Jamaican ginger cake, sticky ginger cake, vegan ginger cake, vegan ginger sheet cake

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Reader Interactions

Comments

  1. Annabell

    February 5, 2019 at 8:44 pm

    5 stars
    I cannot wait to bake this myself! – absolutely divine!

    Reply
  2. Paula

    February 17, 2019 at 7:22 pm

    5 stars
    This cake is lovely! I made it yesterday and in true ginger style it tasted even better today! Really lovely!

    Reply
  3. Georgie

    August 29, 2019 at 7:42 pm

    5 stars
    I made this and your chocolate sheet cake for a bake sale & both got raves reviews! The ginger cake is perfectly spiced and rises perfectly. Thanks for the recipe!

    Reply
  4. Sally

    September 6, 2019 at 11:07 am

    This looks absolutely amazing! Keen to try it for a party – do you think it would work with gluten free flour?

    Reply
    • hannahhossack

      September 8, 2019 at 9:19 pm

      Hi Sally, thank you! I haven’t tested it but I think it should work fine with a gluten free flour blend.

      Reply
      • Sally

        September 15, 2019 at 5:00 am

        5 stars
        Thank you! I made a half batch using GF flour and it worked fine. I had no treacle so had to do a last minute substitute with honey + dark muscovado sugar but the cake still managed to survive. Added the handful of chopped ginger as well. Will definitely come back to this recipe again!!

        Reply
  5. Fran

    September 14, 2019 at 10:45 pm

    5 stars
    This recipe worked brilliantly and the cake rose really well. It’s full of flavour with a good texture. Absolutely no compromise is made with this cake on flavour or anything else compared with non-vegan.

    Reply
  6. Cassia

    November 13, 2019 at 7:34 pm

    Can I use vegan milk instead of water?

    Reply
    • hannahhossack

      November 13, 2019 at 9:09 pm

      Hi Cassia, there is no need to use milk, it works perfectly with water. I haven’t tested it using milk so I don’t know how it would affect the cake.

      Reply
      • Cassia

        November 18, 2019 at 2:14 am

        Thanks for the reply!

        Reply
  7. Rosie

    November 14, 2019 at 12:06 pm

    5 stars
    I made the Ginger sheet cake but popped it in a springform pan, it turned out perfectly and is delicious!

    Reply
  8. Ranjan

    November 17, 2019 at 10:32 am

    Can’t wait to make this.
    This is now in my recipe folder
    Egg free galore is always welcomed.
    Thank you.

    Reply

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