The Ultimate Easy Vegan Ginger Cake Recipe: Sticky, Moist & One-Bowl Perfection
Welcome to your new favorite dessert! This incredibly easy, one-bowl vegan ginger cake isn’t just a recipe; it’s a revelation. Imagine a cake so moist, so rich, and so utterly sticky that it could only be described as pure indulgence. What’s even better? It’s entirely plant-based, made without a single egg or dairy product, yet you’d never guess it from its deep flavor and tender crumb. This isn’t just a great vegan cake; it’s arguably one of the best ginger cakes you’ll ever taste, period.
This ginger traybake is an absolute game-changer in the world of baking. It stands out not only for its phenomenal taste and texture but also for its remarkable simplicity. As an avid baker, I can confidently say this is one of the quickest and easiest cakes I’ve ever whipped up. The secret lies in its straightforward “one-bowl” method, minimizing cleanup and making it accessible even for novice bakers. The result is a delightfully sticky and intensely flavored ginger cake that quickly became a household favorite. Its perfect balance of sweetness and warm, aromatic ginger spice is utterly captivating.
Why This Vegan Ginger Cake Stands Out
Unbeatable Texture and Flavor
What truly sets this easy vegan ginger cake apart is its magnificent texture. It boasts an irresistible moistness and a wonderfully sticky quality that develops even further over time. While it’s utterly delicious straight from the oven, a day or two later, it transforms into an even stickier, more intense experience. This evolution of flavor and texture brings back nostalgic memories of classic ginger cakes, yet this homemade version surpasses them with its vibrant, authentic ginger kick and superior moistness.
The Magic of Pantry Staples
One of the greatest advantages of this sticky vegan ginger cake is that it relies solely on non-perishable store-cupboard ingredients. This means you can whip up this delightful treat anytime a cake craving strikes, without the need for a last-minute dash to the grocery store. It’s the ultimate recipe for those sudden dessert emergencies or when you simply want to enjoy a comforting slice of homemade goodness with minimal fuss.
Remarkably Versatile
This highly adaptable ginger cake recipe is incredibly forgiving and versatile. The base for this delicious traybake is actually the same recipe I’ve used for more elaborate creations, like a festive Woodland Animal Ginger Cake. Whether baked as a simple sheet cake, a grand layer cake, or even individual muffins, the core recipe delivers consistent, mouth-watering results every time. Its robust nature makes it ideal for various occasions and presentations.
While this delicious, sticky vegan ginger cake is perfect on its own, a bright and zingy lemon glaze adds an exquisite touch. The tartness of the lemon provides a lovely contrast to the cake’s inherent sweetness and the warmth of the ginger, elevating the flavor profile without overshadowing it. This simple addition makes the cake even more appealing and truly irresistible.
This recipe yields a generous amount, typically around 24 small squares, making it ideal for feeding a crowd at parties, potlucks, or family gatherings. Should you find yourself with any leftovers (a rare occurrence!), this easy ginger cake stores exceptionally well in an airtight container. It’s perfect for a quick snack, a delightful addition to a packed lunch, or even warmed slightly and served as a decadent dessert with a dollop of vegan custard.
How To Make This Easy Vegan Ginger Cake: A Step-by-Step Guide
(For detailed ingredients and full instructions, please refer to the comprehensive recipe card below.)
*For the most consistent and best results in baking, it is highly recommended to follow the recipe closely and use gram measurements with a digital scale rather than cup conversions. Cup measurements can be imprecise and may affect the final outcome of your vegan ginger cake.*
Preparation is Key
This truly is a speedy, one-bowl process. Begin by preheating your oven to the specified temperature. Prepare your traybake tin by greasing it thoroughly and lining it with a strip of baking parchment. This ensures your sticky ginger cake releases effortlessly after baking.
Mixing the Dry Ingredients
In a large mixing bowl, combine all the dry ingredients: sifted plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda), ground ginger, mixed spice (or pumpkin spice), caster (superfine) sugar, and a pinch of salt. Use a balloon whisk to thoroughly combine these ingredients, ensuring an even distribution of leavening agents and spices for a perfectly balanced flavor in your vegan ginger cake.
Adding the Wet Ingredients
Next, introduce the liquid components: golden syrup, treacle (molasses), sunflower oil (or another neutral-flavored oil), and boiling water. Whisk everything together until the batter is completely smooth and free of any flour lumps. The heat from the boiling water will effectively melt the golden syrup and treacle, allowing them to integrate seamlessly into the mixture and contributing to that desirable sticky texture. Be mindful not to over-mix, as this can lead to a tougher crumb in vegan cakes.
Baking to Perfection
Pour the velvety smooth batter into your prepared tin. Bake for approximately 25 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean. Once baked, the ginger cake will be quite delicate while warm. Allow it to cool in the tin for about 20-30 minutes before carefully inverting it onto a wire rack to cool completely. This crucial cooling period helps the cake set and maintains its moist, sticky integrity.
The Zesty Lemon Glaze
To make the optional but highly recommended lemon glaze, place sifted icing (powdered) sugar in a bowl. Gradually stir in fresh lemon juice until you achieve a smooth, drizzling consistency. Once your vegan ginger cake has cooled entirely, drizzle this vibrant glaze generously over the top. Cut into squares and serve this delightful treat!
Can Easy Vegan Ginger Cake Be Frozen?
Absolutely! This easy vegan ginger cake freezes beautifully. Once the cake has cooled completely, you can wrap it tightly in plastic wrap and then in foil (either whole or in individual slices) and freeze it for up to three months. Thaw at room temperature when ready to enjoy. This makes it an excellent candidate for meal prepping desserts or having a treat on hand for unexpected guests.
Delicious Variations to Explore
- Extra Ginger Kick: For those who truly love the spicy warmth of ginger, stir a generous handful of finely chopped candied or stem ginger into the batter just before baking. This adds delightful pockets of intense ginger flavor and chewy texture.
- Fruity & Chocolatey Additions: Enhance your ginger cake by mixing in a couple of handfuls of dairy-free chocolate chips for a sweet contrast, or chopped dried fruits like dates, figs, or cranberries for added chewiness and natural sweetness.
- Spice It Up: If you prefer an even spicier cake, consider adding an extra ½ teaspoon of allspice or a ¼ teaspoon of ground anise to the dry ingredients. These spices complement ginger beautifully and will deepen the overall flavor profile.
- Orange Glaze: Swap the lemon juice for orange juice in the glaze for a slightly sweeter, citrusy twist that pairs wonderfully with ginger.
If you tried this incredible easy vegan ginger cake recipe, we’d love to see your creations! Why not tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your baking success?
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Easy Ginger Cake (Vegan)
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
210
kcal
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.
