Vegan marmalade and ginger cake - this fiery cake is moist, soft and sticky with a delicate orange flavour and a spicy ginger kick.
It is easy to make, keeps well and is fantastic with a cuppa!
This delicious, spicy cake is an updated vegan version of one of my very old recipes. Made with orange marmalade and both fresh and dried ginger it is warming, sticky and very moreish!
While ginger cakes are most often baked around Christmas time, I think that this cake is lovely all year round. Why not try serving it with grilled pineapple and ice cream for a summery dessert?!
For any fans of the old (non-vegan) recipe, it can be found at the bottom of this post, below the recipe card; though I do urge you to give the new vegan version a try, it is delicious!
What Do I Need To Make Marmalade And Ginger Cake?:
Marmalade: I use a thick cut orange marmalade but a fine shred one should be fine too.
Ground almonds: Adding some ground almonds (almond flour) helps to keep the cake moist and give it a lovely texture. There isn’t really a good substitute for this ingredient.
Vegan butter: Either block or spreadable is fine but don’t use a ‘light’ variety. I used Flora original.
Plain flour: Regular plain (all-purpose) flour is best. I have not tried making this cake gluten-free but I suspect that it should work ok with a plain GF flour blend plus ¼ teaspoon xanthan gum.
Milk: Any kind of unsweetened non-dairy milk will work (except tinned coconut). I use soy.
Sugar: I use caster but granulated, light brown soft or coconut sugar will also work. Do not use sweeteners or liquid sugars instead.
Baking powder: Necessary for the rise. Do not use baking soda instead, they are not the same thing.
Ginger: I use both dried and finely grated fresh ginger for a strong ginger kick. For a milder flavour you can just use one or the other.
Cinnamon: Optional but delicious.
Orange: This is optional but adding some finely grated orange zest helps to bring out the orange flavour.
How To Make Marmalade And Ginger Cake:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Gently heat the butter and marmalade together until melted, whisk to break up the marmalade.
Whisk in the sugar, milk, orange zest and fresh ginger.
Add the flour, ground almonds, baking powder, ground ginger and cinnamon and stir with a balloon whisk until no dry lumps remain.
Pour the batter into a greased and lined 20 cm/8 in round cake tin and bake for 45 minutes.
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 will keep in an airtight container at room temperature for 4-5 days.
It can also be frozen, well wrapped to prevent freezer burn.
The cake can be left plain, or you can gently warm 125g of marmalade with 2 Tablespoons of orange juice until runny and spoon it over the top of the cake before serving.
More Vegan Ginger Cake Recipes:
- Banana gingerbread
- Easy ginger cake
- Vegan ginger loaf cake
- Vegan parkin
- Vegan ginger bundt cake
- Woodland animal ginger cake
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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Marmalade And Ginger Cake (Vegan)
- 150 g (⅔ cup) vegan butter
- 125 g (4 ½ oz) marmalade
- 160 g (¾ cup) caster or granulated sugar
- 120 ml (½ cup) unsweetened non-dairy milk
- finely grated zest of 1 large orange
- 1 Tablespoon finely grated fresh ginger
- 215 g (1 ¾ cups) plain (all-purpose) flour
- 80 g (¾ cup) ground almonds
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Grease a 20 cm (8 in) round tin that is 5 cm / 2 in deep and line with baking parchment.
- Gently heat the butter and marmalade together until melted, either in a pan over a low heat or in the microwave. Whisk to break up the marmalade.
- Whisk in the sugar, milk, orange zest and fresh ginger.
- Add the flour, ground almonds, baking powder, ground ginger and cinnamon and stir with a balloon whisk until no dry lumps remain.
- Pour the batter into the prepared tin and bake for 45 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 15 minutes then turn it out onto a wire rack and leave to cool completely.
- 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!
Original (non-vegan) version:
I originally published this recipe in 2017 and have since updated and veganised it. For anyone who loved the original marmalade and ginger cake recipe I have included it below.
- 175 g (⅔ cup + 1tbsp) butter unsalted, softened
- 200 g (1 cup) caster sugar
- 180 g (1 ½ cups) plain flour
- 2 tsp baking powder
- 80 g (¾ cup) ground almonds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3 large eggs
- 100 g (3.5 oz) marmalade
- finely grated zest of 1 orange
- 1 heaped Tbsp finely grated fresh ginger
- 2 tbsp milk
- 125 g (4.5 oz) marmalade
- 2 tbsp fresh orange juice
- 75 g (¾ cup) icing (powdered) sugar sifted
- ¼ tsp ground ginger
- 1 tbsp milk
Preheat the oven to 180C/350F/gas mark 4. Grease a deep 20cm(8in) round tin and line the base with baking parchment.
Whisk together the butter and sugar with an electric mixer until pale and fluffy. In a separate bowl sift together the flour, baking powder, ground almonds, ginger and cinnamon.
Whisk the eggs into the butter mixture one at a time, adding a spoonful of the flour mixture with each one and beating well after each addition.
Fold in the rest of the flour mixture along with the marmalade, orange zest, ground ginger and milk until well combined then transfer the mixture to the prepared tin and spread level.
Bake for 45-60 minutes until a skewer inserted into the centre comes out clean. You may need to loosely cover the top of the cake with tin foil halfway through baking to prevent it from browning too much.
Leave the cake to cool in the tin for 15 minutes then turn it out onto a wire rack and leave to cool completely.
Gently warm the marmalade and orange juice together until runny then spread all over the top of the cake.
Sift the icing sugar and ground ginger into a bowl and stir in the milk to form a slightly runny icing. Drizzle the icing all over the top of the cake and serve. Store in an airtight container.