Gingerbread Crumb Cake (vegan)

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Make the most of the festive season with this delicious vegan gingerbread crumb cake! A moist, darkly spiced treacle/molasses cake topped with a thick layer of crisp cinnamon crumble. It is easy to make with basic ingredients and is so moreish; it’s perfect for a cozy winter morning with a cup of tea or coffee, or try it warm with custard for dessert!

Two squares of vegan gingerbread crumb cake on top of a metal box.

If I could only choose one type of cake to make, it would have to be a crumb cake. There is something about the contrast between the soft, tender cake and the crisp, crunchy streusel topping that just cannot be beaten, and this vegan gingerbread crumb cake is no exception.

It consists of a rich, dark, spicy molasses ginger cake topped with a crisp cinnamon brown sugar crumble topping. It is easy to make and perfect for Christmas!

A labelled photo of the ingredients needed to make vegan gingerbread crumb cake.

Ingredient Details:

Treacle: I use black treacle but molasses will also work.

Golden Syrup: 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. See below for details.

Spices: A mixture of ground ginger, cinnamon, cloves and nutmeg creates that classic gingerbread flavour.

Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.

Sugar: I like to use light brown soft sugar for both the cake and the crumb topping. Do not use sweeteners or liquid sugars instead.

Non-dairy yogurt: I love using plant yogurt in vegan cakes, it is a great egg replacer and keeps the cake moist as well as adding flavour.

Either soy or coconut yogurt will work, ideally a thick, Greek style one. I haven't tested any substitutes for the yogurt I'm afraid but I think that smooth, unsweetened applesauce would probably work well.

Baking powder and bicarbonate of soda (baking soda): You need to use both, they are not interchangeable.

Milk: Any variety of unsweetened non-dairy milk will work (except tinned coconut milk) but I like soy milk the best for baking as it has the highest protein content.

Vegan butter: You ideally need to use a block butter/margarine to make this cake, not the spreadable kind in a tub. You can also use oil in the cake batter rather than melted butter if you prefer.

Squares of vegan gingerbread crumb cake on a sheet of baking paper.

How To Make Vegan Gingerbread Crumb Cake:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: To make the streusel topping, mix together the melted butter, sugar and cinnamon then stir in the flour.

Step 2, the wet ingredients for the cake batter in a bowl.

Step 2: To make the cake batter, whisk together the melted butter, treacle, golden syrup, yogurt and milk in a large bowl.

Step 3, the finished cake batter in a bowl.

Step 3: Whisk in the baking powder and soda, salt, ginger, cinnamon, cloves and nutmeg followed by the flour.

Step 4, the cake batter in the lined cake tin.

Step 4: Pour the batter into a lined 23cm square tin.

Step 5, the assembled cake before baking.

Step 5: Scatter over the streusel topping evenly.

Step 6: Bake for 45 minutes.

The sliced gingerbread crumb cake in the cake tin.

Top Tips:

Use a scale! 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!

Tablespoon and teaspoon measurements are for proper measuring spoons, NOT regular kitchen spoons. A Tablespoon is 15ml and a teaspoon is 5ml and they should be level, not heaped.

Be careful not to over-beat the batter as that can make the cake tough, just stir it by hand with a balloon whisk (not an electric mixer) until no dry lumps remain.

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 dip a bit in the middle, this is common with gingerbread type cakes which contain a lot of syrup.

Use a sharp serrated knife to slice the cake, sawing through the crumb topping to avoid squashing the cake as you slice it.

FAQ's:

What is a substitute for golden syrup?

Golden syrup is a very common baking ingredient in the UK; it has a buttery caramel flavour and the texture of honey, but is vegan friendly. It can be tricky to get hold of elsewhere, though apparently lots of stores in the US have it in the foreign foods section or you can get in online. You can also try making your own!

There isn't really a good substitute for it as it is very unique, but if you aren't able to get hold of any and don't want to make your own then you can swap it for light molasses, agave or maple syrup instead.

How should I store it?

The cake will keep in an airtight container at room temperature for around 4-5 days.

Can I freeze it?

Yes, any leftover cake can be frozen in an airtight container or freezer bag for up to three months. Allow to defrost at room temperature.

Squares of gingerbread crumble cake on a festive background with Christmas lights.

More Vegan Ginger Cakes:

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