Vegan golden syrup cake - This sweet, sticky loaf cake is easy to make in one bowl with just a few basic ingredients.
It is great for snacking on as it is, or serve it with custard or ice cream for dessert.
This vegan golden syrup cake is a really simple recipe, and it is cheap to make too! It only requires a few basic ingredients and is made in one bowl so as a bonus there is very little washing up.
I adapted this recipe from my popular easy ginger cake. That cake is also really simple and cheap to make, but with a very different flavour.
What Do I Need To Make Vegan Golden Syrup Cake?:
Golden syrup: Obviously. If you weren't already aware then golden syrup is vegan friendly! Lyle's is the most well known brand, but supermarket own is absolutely fine and is what I use.
Oil: Any neutral flavoured oil is fine here (I wouldn't use coconut oil however). I use olive or sunflower. If you want to use vegan butter instead then 100g melted should do the trick.
Sugar: Golden caster sugar is best, but regular caster or granulated sugar would work, or light brown soft. I like to use 50/50 light brown and caster.
Plain flour: Plain (all-purpose) flour is best.
Baking powder and bicarbonate of soda: Use both for the best texture. I tried using just baking powder and the texture wasn't as soft and fluffy.
That plus a pinch of salt and some boiling water is all you need to make this cake!
How To Make Vegan Golden Syrup Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Sift together the flour, baking powder and bicarbonate of soda into a large bowl.
Add the golden syrup, sugar, oil, a pinch of salt and lastly the boiling water.
Stir with a balloon whisk until you have a smooth batter.
Pour the batter into a greased and lined loaf tin.
Bake for about 1 hour, until a skewer inserted into the centre comes out clean.
Drizzle the cake with golden syrup while it is still warm.
As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
The cake may crack a bit as it bakes, this won't affect the flavour or texture.
This cake keeps well in an airtight container for about a week, it gets stickier and more delicious as it sits!
Can I Substitute The Golden Syrup?
No. Golden syrup is a very unique ingredient and substituting it for anything else will change the flavour of the cake completely.
If you can't get hold of it then you can make your own.
More Vegan Loaf Cakes:
- Vegan ginger loaf cake
- Vegan chocolate courgette cake
- Vegan malt loaf
- Vegan orange loaf cake
- Vegan Earl Grey tea loaf
- Vegan marble cake
- Vegan lemon drizzle cake
- Vegan pumpkin bread
- Easy vegan banana bread
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Golden Syrup cake
- 225 g (1 + ¾ cups + 1 Tablespoon) plain (all-purpose) flour
- ¾ teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 200 g (9 Tablespoons) golden syrup
- 80 g (6 ½ Tablespoons) golden caster sugar
- 80 ml (⅓ cup) neutral oil (such as sunflower)
- pinch salt
- 180 ml (¾ cup) boiling water
- 50 g (2 Tablespoons) golden syrup for drizzling
- Preheat the oven to 170°C/150°C fan/340°F/gas mark 3. Grease a 2 lb loaf tin and line it with baking parchment.
- Sift together the flour, baking powder and bicarbonate of soda into a large bowl.
- Add the golden syrup, sugar, oil, a pinch of salt and lastly the boiling water.
- Stir with a balloon whisk until you have a smooth batter. Don't over-mix it, stop as soon as there are no lumps.
- Pour the batter into the prepared tin and bake for about 1 hour, until a skewer inserted into the centre comes out clean.
- Allow the cake to cool for 5 minutes, then drizzle the 2 Tablespoons of golden syrup evenly over the top.
- Leave to cool in the tin for about 30 minutes then transfer to a wire rack and leave to cool completely. Once cool store in an airtight container.
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- If you can, please weigh out the golden syrup rather than using Tablespoons.
- The cake may crack a bit as it bakes, this won't affect the flavour or texture.