Deliciously Spicy Vegan Marmalade and Ginger Cake: A Zesty, Warming Treat

Indulge in this truly exceptional vegan marmalade and ginger cake – a fiery, flavourful masterpiece that promises a moist, soft, and beautifully sticky texture. Each bite delivers a delicate burst of orange essence, perfectly complemented by a robust, spicy ginger kick. It’s incredibly easy to bake, stores wonderfully, and serves as an utterly fantastic companion to your favourite hot beverage. Prepare to elevate your plant-based baking experience with this delightful creation!

There’s nothing quite like the comforting aroma of a freshly baked ginger cake, especially one infused with the bright, citrusy notes of marmalade. This particular recipe takes a beloved classic and transforms it into a magnificent vegan delight. Crafted with both pungent fresh ginger and aromatic ground ginger, alongside the vibrant zest and tang of orange marmalade, this cake offers an incredibly warming, sticky, and utterly moreish experience. It’s a plant-based sensation that will captivate your taste buds and leave you wanting another slice.

This delicious and spicy vegan ginger cake is a thoughtfully updated version of one of my very old, cherished recipes. While the original was a firm favourite, I’m confident that this plant-based rendition surpasses it in flavour and texture. The harmonious blend of ingredients creates a cake that is not only rich and satisfying but also incredibly versatile, making it a perfect addition to any occasion or simply a treat for yourself.

Perfectly served as a delightful snack with your afternoon tea or coffee, this vegan marmalade and ginger cake also shines as an impressive dessert. Imagine it served warm, perhaps with a generous dollop of creamy vegan custard or a scoop of luscious vegan vanilla ice cream. The warm cake with a cold accompaniment creates a truly heavenly contrast that is hard to resist. The rich spices and citrus notes make it particularly inviting on a cooler day, bringing a touch of warmth and joy to your table.

While ginger cakes often make their grand appearance around the festive Christmas season, I firmly believe that this particular cake is a joy to behold and savour all year round. Its bright orange flavour and spicy warmth are equally appealing on a chilly winter evening as they are on a sunny afternoon. For a surprisingly refreshing summery twist, consider serving a slice with grilled pineapple and a scoop of vegan ice cream – the combination of sweet, tangy, and spicy is absolutely divine and unexpected!

For those who hold a special place in their hearts for the old (non-vegan) recipe, rest assured it’s still available at the bottom of this post, conveniently located below the detailed recipe card. However, I wholeheartedly encourage you to embark on a culinary adventure and give this newly crafted vegan version a try. It truly is a triumph of plant-based baking, offering a depth of flavour and a delightful texture that I believe you’ll find absolutely irresistible.

Essential Ingredients for Your Vegan Marmalade and Ginger Cake:

Crafting the perfect vegan marmalade and ginger cake starts with selecting the right ingredients. Each component plays a vital role in achieving that wonderfully moist, sticky, and flavourful result. Here’s a breakdown of what you’ll need and why:

• Marmalade: This is the star ingredient, providing both moisture and that distinctive tangy orange flavour. I personally prefer using a thick-cut orange marmalade for its textural elements and intense citrus notes, but a fine shred variety will also work beautifully, offering a smoother distribution of flavour throughout the cake. Opt for a good quality marmalade for the best taste.
• Ground Almonds (Almond Flour): Incorporating ground almonds is key to achieving the cake’s wonderfully moist crumb and delicate texture. They add a richness and density that is hard to replicate. Unfortunately, there isn’t a direct substitute that will yield precisely the same results, so for the best outcome, I recommend sticking to this ingredient.
• Vegan Butter: For this recipe, either block-style or spreadable vegan butter will work well. The crucial factor is to avoid any ‘light’ or low-fat varieties, as these often contain too much water and can negatively impact the cake’s texture and richness. I’ve had great success using Flora Original, but any reliable vegan butter alternative should be suitable.
• Plain Flour (All-Purpose Flour): Standard plain or all-purpose flour is ideal for this cake, providing the necessary structure. While I haven’t personally experimented with gluten-free versions for this specific recipe, I anticipate that a good quality plain gluten-free flour blend, combined with about ¼ teaspoon of xanthan gum (to help with structure), should yield satisfactory results. Always ensure your GF blend is suitable for baking.
• Unsweetened Non-Dairy Milk: Any type of unsweetened non-dairy milk will work perfectly here, contributing to the cake’s moisture. My go-to is soy milk, but oat milk, almond milk, or even rice milk are excellent choices. Please avoid tinned coconut milk, as its high fat content and distinct flavour profile are not suitable for this recipe.
• Sugar: Caster sugar is my preferred choice due to its fine texture, which dissolves easily and creates a tender crumb. However, granulated sugar, light brown soft sugar, or coconut sugar can also be used successfully, each imparting a slightly different nuance to the flavour. It’s important not to substitute with artificial sweeteners or liquid sugars (like maple syrup or agave), as these will significantly alter the cake’s moisture balance and texture.
• Baking Powder: This leavening agent is absolutely essential for giving the cake its beautiful rise and light texture. Do not confuse it with baking soda (bicarbonate of soda), as they are chemically different and not interchangeable in this recipe. Using the correct leavener ensures the cake achieves its desired fluffy and tender consistency.
• Ginger: To achieve a truly strong and invigorating ginger kick, I use a combination of both dried ground ginger and finely grated fresh ginger. The fresh ginger provides a brighter, more pungent flavour, while the ground ginger offers a warm, earthy depth. If you prefer a milder ginger flavour, you can opt to use just one of these, or adjust the quantities to your personal preference.
• Cinnamon: While entirely optional, a touch of ground cinnamon beautifully complements the ginger and orange, adding another layer of warm spice to the cake. It enhances the overall aromatic profile without overpowering the main flavours.
• Orange Zest: This ingredient is also optional, but I highly recommend including some finely grated orange zest. It significantly enhances and brightens the delicate orange flavour from the marmalade, making the citrus notes more prominent and vibrant in the finished cake.

Simple Steps to Bake Your Marmalade and Ginger Cake:

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)

Baking this cake is a straightforward and enjoyable process. Follow these simple steps to create your perfect vegan marmalade and ginger cake:

Begin by gently heating the vegan butter and orange marmalade together. This can be done either in a saucepan over a low heat or conveniently in the microwave. The goal is to melt them until they are combined and fluid. Once melted, give the mixture a good whisk to ensure the marmalade breaks up evenly and thoroughly blends with the butter, creating a smooth, glossy base.

Next, into your melted butter and marmalade mixture, whisk in the sugar until it begins to dissolve. Then, incorporate the unsweetened non-dairy milk, the aromatic orange zest, and the finely grated fresh ginger. Continue whisking until all the wet ingredients are well combined and uniform. This step ensures an even distribution of flavour throughout the batter.

In a separate bowl, sift together the plain flour, ground almonds, baking powder, ground ginger, and optional ground cinnamon. Once you have your dry ingredients ready, gradually add them to the wet mixture. Using a balloon whisk, gently stir until all the ingredients are just combined and no dry lumps of flour remain. Be careful not to overmix the batter, as this can lead to a tough cake.

Finally, pour the beautifully prepared batter into a greased and lined 20 cm (8 inch) round cake tin. Ensure the surface is level, then transfer it to your preheated oven. Bake for approximately 45 minutes, or until the cake is golden brown, firm to the touch, and a skewer inserted into the centre comes out clean. The enticing aroma filling your kitchen will be your reward!

Expert Tips for a Perfect Vegan Marmalade and Ginger Cake:

To ensure your vegan marmalade and ginger cake turns out perfectly every time, here are some invaluable tips:

• Accurate Measurements Are Key: As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital kitchen scale rather than relying on cup conversions. Cups are notoriously inaccurate and can lead to inconsistent results, especially in baking where precision matters. A scale provides far better, more consistent outcomes and often makes the process easier and less messy!
• Testing for Doneness: The cake is perfectly baked when it feels firm to the touch in the centre and a skewer or toothpick inserted into the thickest part comes out clean. You might see a few moist crumbs clinging to the skewer, which is fine, but there should be no wet batter. An underbaked cake will be too moist and dense, while an overbaked one will be dry.
• Cooling Process: Allow the cake to cool in the tin for about 15-20 minutes after baking. This helps it set and makes it easier to transfer without breaking. After this initial cooling, gently turn it out onto a wire rack to cool completely. Cooling on a rack ensures air circulation, preventing the bottom from becoming soggy.
• Storage: This vegan marmalade and ginger cake keeps exceptionally well. Store it in an airtight container at room temperature for 4-5 days. The flavours often deepen and improve on the second day.
• Freezing Instructions: For longer storage, this cake freezes beautifully. Once completely cooled, wrap it tightly in a layer of plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it at room temperature before serving.
• Optional Glaze: For an extra touch of sweetness and shine, you can prepare a simple marmalade glaze. Gently warm 125g of orange marmalade with 2 tablespoons of orange juice until the marmalade becomes runny and easily spreadable. Spoon this warm glaze over the top of the cooled cake just before serving. It adds a lovely sheen and boosts the orange flavour even further.
• Serving Temperature: While delicious at room temperature, consider serving slices gently warmed, especially if pairing with cold custard or ice cream. The warmth enhances the cake’s spicy notes and sticky texture.

More Delicious Vegan Ginger Cake Recipes:

If you’ve fallen in love with the comforting warmth of ginger in your baking, you’ll be delighted to explore these other fantastic vegan ginger cake recipes:

• Irresistible Banana Gingerbread (Vegan)
• Simple and Easy Vegan Ginger Cake
• Scrumptious Vegan Ginger Loaf Cake
• Traditional Vegan Parkin
• Elegant Vegan Ginger Bundt Cake
• Charming Woodland Animal Ginger Cake (Vegan)

Have you tried this wonderfully spicy vegan marmalade and ginger cake? I would absolutely love to hear about your experience! Please consider rating the recipe, leaving a comment below, or sharing your creation on Instagram. Don’t forget to tag @domestic_gothess and use the hashtag #domesticgothess so I can see your delicious results!

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Original (Non-Vegan) Marmalade and Ginger Cake Version:

This recipe was initially published in 2017 as a classic, non-vegan marmalade and ginger cake. Over time, I meticulously updated and veganized it to create the plant-based version you’ve just explored. However, for those who cherish the original flavour profile and ingredients, I’ve thoughtfully included the beloved non-vegan recipe below. It’s a wonderful reminder of where this delicious journey began!

Ingredients:

Cake:

• 175 g (⅔ cup + 1tbsp) unsalted butter, 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

To Decorate:

• 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

Instructions:

Preheat your oven to 180C/350F/gas mark 4. Grease a deep 20cm (8in) round cake tin and line its base with baking parchment.

In a large bowl, whisk together the softened butter and caster sugar with an electric mixer until the mixture is pale and fluffy, about 3-5 minutes. In a separate, medium-sized bowl, sift together the plain flour, baking powder, ground almonds, ground ginger, and ground cinnamon.

Gradually whisk the eggs into the butter mixture, adding one egg at a time. After each egg addition, incorporate a spoonful of the flour mixture and beat well until fully combined before adding the next egg. This helps prevent the mixture from curdling.

Once all the eggs are incorporated, gently fold in the remainder of the flour mixture along with the marmalade, orange zest, fresh grated ginger, and milk. Mix until all ingredients are just combined and there are no dry streaks. Be careful not to overmix.

Transfer the batter to the prepared tin and spread the top level with a spatula. Bake for 45-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. If the top of the cake begins to brown too quickly halfway through baking, you may need to loosely cover it with a piece of aluminum foil.

Allow the cake to cool in the tin for 15 minutes after baking. This helps it firm up. Then, carefully turn it out onto a wire rack and let it cool completely before decorating.

To prepare the glaze, gently warm 125g of marmalade with 2 tablespoons of fresh orange juice until the marmalade becomes runny and smooth. Pour or spread this warm mixture evenly over the top of the completely cooled cake.

For the icing, sift the icing (powdered) sugar and ¼ teaspoon of ground ginger into a bowl. Gradually stir in 1 tablespoon of milk until you achieve a slightly runny but thick consistency. Drizzle this ginger icing all over the top of the cake, allowing it to drip attractively down the sides. Serve and store any leftover cake in an airtight container to maintain freshness.