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.
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!).
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!
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.
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.
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.
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.
- 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.
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Easy Ginger Cake (Vegan)
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
- 75 g icing (powdered) sugar sifted
- juice of 1/2 a lemon
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.