Vegan Ginger Loaf Cake
Vegan ginger loaf cake - this easy loaf cake is moist, sticky, spicy and utterly delicious. It is great all year round and is perfect for snacking on, or serve it warm with ice cream or custard for dessert.
Servings 10 people
Ingredients
- 230 g (1 + ¾ cups + 2 Tablespoons) plain (all-purpose) flour
- 1 ¾ teaspoons bicarbonate of soda (baking soda)
- 3 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground star anise (optional)
- pinch salt
- 125 g (4 ½ oz) chopped crystallised (candied) ginger (optional)
- 100 g (3 ½ oz) vegan block butter
- 100 g (3 ½ oz) golden syrup
- 100 g (3 ½ oz) treacle
- 100 g (packed ½ cup) dark brown soft sugar
- 300 ml (1 + ¼ cups) unsweetened non-dairy milk
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 2lb loaf tin (approx 11.5 x 21.5 cm / 4.5 x 8.5 in) and line it with baking parchment.
- Sift together the flour, bicarbonate of soda, ginger, cinnamon, mixed spice, nutmeg, star anise and salt in a large bowl.
- If you are adding the crystallised (candied) ginger, stir two-thirds of it into the dry ingredients, saving the rest to scatter over the top of the cake.
- Place the butter, golden syrup, treacle and brown sugar in a saucepan over a low heat, stir until melted then whisk in the milk.
- Pour the butter mixture into the dry ingredients. Stir with a balloon whisk until no dry lumps remain. The batter will be very liquid.
- Pour the batter into the loaf tin and scatter over the reserved ginger.
- Bake for about 50 minutes until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for about 30 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Notes
- See post above for tips, details and step-by-step photos.
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. 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!
- As the batter is very liquid much of the candied ginger is likely to sink to the bottom, it is still delicious though!