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

Easy Ginger Cake (Vegan)

February 5, 2019 by hannahhossack 48 Comments

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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
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5 from 14 votes

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 210kcal
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 (superfine) sugar
  • 1/2 tsp salt
  • 160 ml (2/3 cup) sunflower oil (or another neutral oil)
  • 200 g (7oz) golden syrup
  • 200 g (7oz) treacle (molasses)
  • 360 ml (1 1/2 cups) boiling water

Lemon Glaze:

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

Instructions

  • Preheat the oven to 180C/350F/gas mark 4. Grease a 23x33cm / 9x13inch rectangular cake tin and line with a strip of baking parchment.
  • Whisk together the sifted plain flour, baking powder, bicarbonate of soda, ginger, mixed spice, caster sugar and salt in a large bowl.
  • Add the golden syrup, treacle, sunflower oil and boiling water to the bowl and whisk until no lumps of flour remain.
  • Pour the batter into the prepared tin and bake for about 25 minutes, until a skewer inserted into the centre comes out clean.
  • 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.
  • 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.

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.
  • For an extra ginger kick you can add a couple of handfuls of chopped stem or candied ginger to the batter.

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

Filed Under: Baking, Cakes, Recipes, vegan Tagged With: Christmas, Holidays

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Previous Post: « Vegan Chocolate Banana Bread
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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
        • Laura

          April 30, 2020 at 9:31 pm

          Oh my, this takes me back to my childhood! Can’t wait to try this, thank you!! 🙂 I don’t live in the UK. What substitutes can you suggest for golden syrup & for treacle?

          Fortunately I have a stash of Bird’s custard powder that I found in an Indian shop That’s a dream combination with this cake, if you ask me!

          Reply
          • hannahhossack

            April 30, 2020 at 10:57 pm

            Hi Laura, you can use molasses instead of the treacle; golden syrup is a bit trickier, there isn’t really a perfect substitute. Maybe corn syrup? But I have never used corn syrup before so I can’t say for sure. Your best bet would actually be to make your own golden syrup! It isn’t too hard, here is a recipe: https://www.internationaldessertsblog.com/make-golden-syrup/ I hope you manage to find something that work for you and yes, this cake plus custard is heavenly!

            Reply
            • Carol

              February 16, 2021 at 7:34 pm

              Agave syrup works well as a replacement for golden syrup. Lovely recipe. Thanks.

              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
  9. Carolyn

    December 13, 2019 at 6:40 pm

    Have 2 questions in regards to ingredients for ginger sheet cake:
    What exactly is golden syrup? Would that be like maple syrup?
    What is treacle?

    Reply
    • hannahhossack

      December 16, 2019 at 11:52 am

      Hi Carolyn, golden syrup is a thick syrup with a buttery caramel flavour that is commonly used in baking in the UK, it is much thicker than maple syrup. It is worth seeking out if possible, Lyle’s is the most common brand. If you are in the US I have heard that a lot of stores have it in either the baking of foreign foods sections, or you can order it online. I’m not sure what the best substitute for it would be I’m afraid, possibly light molasses or corn syrup though we don’t have those here so I can’t say for sure.

      Treacle is similar to molasses, though I think it has a deeper flavour.

      Reply
  10. Marija

    December 17, 2019 at 3:51 pm

    5 stars
    This cake was amazing! Not too sweet and held together well.
    I want to make it ahead for xmas – do you think it freezes ok? Or jow long does it last outside of freezing?

    Reply
    • hannahhossack

      December 18, 2019 at 8:50 am

      Hi Marija, so glad you enjoyed it! Yes, it should freeze fine. Otherwise it should keep for at least five days in an airtight container.

      Reply
  11. Carol hook

    April 17, 2020 at 3:33 pm

    Can you use coconut oil instead of sunflower oil ,

    Reply
    • hannahhossack

      April 17, 2020 at 3:42 pm

      Sure, I don’t see why that wouldn’t work.

      Reply
  12. Sabrina

    April 20, 2020 at 9:57 am

    Hello is there a way to use freshly grated ginger in place of the powdered ginger? I would love the added health benefits and to use up some ginger I have if possible! Thanks in advance!

    Reply
    • hannahhossack

      April 20, 2020 at 11:04 am

      Hi Sabrina, sure! just grate some in to taste. Add it along with the wet ingredients.

      Reply
      • Sabrina

        April 20, 2020 at 11:22 am

        Thanks!! 🙂 can’t wait to try this!

        Reply
  13. Sarah

    May 20, 2020 at 8:59 pm

    5 stars
    I’ve never been a fan of ginger in anything but I thought I would try and make a cake to see if I could learn to like it. Well….I LOVE IT! This cake is divine and SO easy to make. Think this will be a regular bake!

    Reply
  14. Karen

    May 22, 2020 at 9:22 pm

    5 stars
    \This was the easiest and mot amazing cake I have made for years. I made it with gluten free flour and substituted the honey and golden syrup for equal parts molasses and date syrup. It was light fluffy, rich and delicious. We ate 3/4 in one sitting. Amazing recipe, can\t recommend highly enough.

    Reply
  15. Amy

    May 25, 2020 at 6:58 pm

    I want to make this in an 8 inch tin…how would I go about changing the measurements?

    Reply
    • hannahhossack

      May 26, 2020 at 3:59 pm

      I reckon the recipe would make two slightly thinner 20cm/8inch square cakes.

      Reply
      • Amy

        May 26, 2020 at 7:25 pm

        Thanks… I just did it in a traybake one to test the recipe today… was hubbys request….his verdict -hes hoping its one of them cakes that taste nicer the next day. App it lacked flavour…. I used the right measurements if anything I added extra.. oh well see what it’s like tomorrow lol

        Reply
        • hannahhossack

          May 26, 2020 at 8:10 pm

          Sorry to hear it wasn’t quite flavourful enough, I always find the ginger flavour of this cake quite strong so maybe my ground ginger is more potent than yours. You can always add some grated fresh ginger to the batter if you want it to have an extra kick, and a couple of handfuls of chopped stem or candied ginger wouldn’t go amiss either.

          Reply
          • Amy

            May 26, 2020 at 9:09 pm

            Thanks… i was trying to find a recipe that didnt require stem ginger… yours seemed perfect… and also a perfect vegan option for my customers… I will see what’s it’s like tomorrow… can always tweak it…I’ve not tried it yet

            Reply
  16. Sheena

    August 18, 2020 at 9:20 am

    5 stars
    Amazing recipe, really easy to follow! The cake has gorgeous intense flavour and texture was great too ☺️ Thank you for sharing Hannah xx

    Reply
  17. Liz

    October 27, 2020 at 10:58 am

    5 stars
    Made this yesterday,and it was lovely and made the kitchen smell gorgeous too.
    I agree with your comment about the McVities Jamaican Ginger Cake.
    I added some chocolate drops and fiery ginger pieces to the mixture as per your variations.
    Will also try adding some fresh ginger next time too.

    Looking forward to trying more of your recipes – first off may be the lemon curd 🙂

    Reply
  18. Jamila

    October 30, 2020 at 2:50 pm

    What is golden syrup please? Thank you!

    Reply
    • hannahhossack

      October 30, 2020 at 3:02 pm

      Hi Jamila, It is a thick, sticky, golden coloured syrup that is very common in the UK. There is no substitute for it as it is very unique. It is possible to make your own however with a few basic ingredients: https://www.daringgourmet.com/how-to-make-golden-syrup/

      Reply
  19. Jen

    December 3, 2020 at 8:39 pm

    Is there any way to cut back on the amount of oil in this recipe? Would applesauce be a good substitute?

    Reply
    • hannahhossack

      December 4, 2020 at 6:43 pm

      Hi Jen, I haven’t tested a reduced oil version so I don’t know how well it would turn out. It is already fairly low in fat compared to the amount of flour you are using for a cake. You could try swapping up to half of the oil with applesauce but you do run the risk of it potentially being a bit gummy.

      Reply
  20. Clairen Lindsey

    December 8, 2020 at 2:02 am

    I don’t have super fine sugar, just standard granulated sugar…will that impact the end results significantly?

    Reply
    • hannahhossack

      December 8, 2020 at 9:32 am

      Hi Clairen, that will work fine. Caster sugar just dissolves into the batter more readily than granulated sugar does. You can also pulse granulated sugar in a blender or food processor until it is more finely ground to make your own caster sugar (don’t go too far or you will end up with icing sugar though!).

      Reply
  21. Emma Tickner

    February 6, 2021 at 3:45 pm

    5 stars
    Super easy to make and love the fact it’s store cupboard ingredients.
    I have one cooking in the oven as I type this and cannot wait to try it.

    Reply
  22. Lucy

    February 7, 2021 at 10:37 am

    5 stars
    Omg!! This cake is amazing! So quick and easy to make. Thanks Hannah for sharing such a beautiful recipe. This will be a regular bake in our house.

    Reply
  23. Jamila

    February 7, 2021 at 4:00 pm

    Now that I have made it and it is awesome!! How do I get the golden syrup to loosen up…it’s like glue and I would love to make another:-) Jamila and thank you in advance!

    Reply
    • hannahhossack

      February 7, 2021 at 4:33 pm

      Hi Jamila, glad you enjoyed it! It sounds like the golden syrup just needs warming up a bit, you could try putting the container in a bowl of warm water for a few minutes.

      Reply
  24. jude Nevard

    February 21, 2021 at 7:30 pm

    5 stars
    8 made this, very simple recipe and the results are amazing. Didn’t have bicarb so used a bit of xanthan gum and used some of the syrup out of a jar of crystallised ginger for some of the syrup measure. Absolutely delicious.

    Reply

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