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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. #vegan #gingerbread
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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 + ¾ cups) plain (all-purpose) flour sifted
  • 1 ¼ tsp baking powder
  • 1 ¼ tsp bicarbonate of soda (baking soda)
  • 4 ½ tsp ground ginger
  • 2 tsp mixed spice (pumpkin spice)
  • 160 g (¾ cup) caster (superfine) sugar
  • ½ tsp salt
  • 160 ml (⅔ cup) sunflower oil (or another neutral oil)
  • 200 g (7oz) golden syrup
  • 200 g (7oz) treacle (molasses)
  • 360 ml (1 ½ cups) boiling water

Lemon Glaze:

  • 75 g icing (powdered) sugar sifted
  • juice of ½ a lemon

Instructions

  • Preheat the oven to 180°C/160°C fan/350°F/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 -35 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.
  • If you like your cake extra spicy feel free to add more! I like to add ½ tsp allspice. ¼ tsp ground anise would work really well too.