The Ultimate Vegan Ginger Cake: Moist, Spicy & Irresistibly Delicious (Dairy-Free & Egg-Free)
Indulge in a slice of pure comfort with this incredible vegan ginger cake – a truly moist, sticky, and generously spiced sheet cake that’s bursting with flavour. It’s remarkably easy to bake, completely free from eggs and dairy, and utterly perfect for a delightful snack or a satisfying dessert.
While many associate ginger cake with the crisp, cooler days of autumn and winter, its comforting warmth and robust flavour are truly delightful any time of the year. Recently, a stretch of overcast weather prompted a craving for soothing, home-baked treats and rich, warming spices. This recipe perfectly answers that call, bringing a burst of coziness even on the dreariest of days.
This vegan ginger cake recipe isn’t just about flavour; it’s also incredibly simple to prepare, making it a fantastic option for both seasoned bakers and beginners in the plant-based kitchen. It effortlessly combines a deeply warm, well-spiced profile with a wonderfully moist and dense texture that practically melts in your mouth. Each bite is a little piece of heaven, making it ideal for snacking throughout the day, perhaps with a cup of tea or coffee.
Beyond being a fantastic snack, this cake transforms into an extraordinary dessert when served warm. Imagine it alongside a scoop of creamy vegan vanilla ice cream or a generous dollop of dairy-free custard – a truly comforting, old-fashioned style pudding that will evoke nostalgic memories and satisfy any sweet tooth.
Crafting the Perfect Vegan Ginger Cake: Key Ingredients & Substitutions
This irresistible vegan ginger cake draws inspiration from my tried-and-true recipe for toffee apple gingerbread, cleverly adapted to be entirely plant-based. The magic happens through two simple yet effective substitutions: replacing traditional eggs with plain soy yogurt and using a quality vegan spread instead of butter. These changes ensure the cake maintains its signature moistness and rich texture without compromising on flavour.
Choosing Your Vegan Spread:
For vegan baking, the choice of fat can significantly impact the final texture. I personally recommend using a solid block-style vegan spread, such as Stork, as I’ve found it consistently delivers the best results, creating a beautifully tender crumb. However, feel free to use your favourite brand of vegan margarine or baking block; just ensure it’s not the soft, spreadable kind typically found in tubs, as these often contain more water and can alter the cake’s consistency.
The Sweet Duo: Golden Syrup and Treacle:
The combination of golden syrup and treacle is fundamental to this ginger cake’s distinctive flavour and sticky texture. Golden syrup provides a lovely, light caramel note and contributes to the cake’s golden hue and moistness. Treacle, on the other hand, adds a deeper, more robust, slightly bitter-sweet molasses flavour and an even stickier, denser crumb. Don’t skip these ingredients if you want to achieve the authentic, rich taste of a classic ginger cake.
The Power of Spices:
A truly great ginger cake is defined by its spices. This recipe calls for generous amounts of ground ginger and cinnamon, creating a beautifully warm and aromatic profile. You can adjust the quantity of ginger to your preference – for an extra fiery kick, feel free to add a little more! A pinch of salt is also crucial, as it helps to balance the sweetness and enhance all the other flavours.
Egg Replacement with Vegan Yogurt:
Plain soy yogurt serves as an excellent egg replacer in this recipe, contributing both moisture and binding power. If soy is an allergen or preference, plain coconut yogurt works equally well. The acidity in the yogurt also reacts with the self-raising flour (or baking powder/soda if you’re making your own self-raising flour blend), helping the cake to rise beautifully and achieve a tender crumb.
Optional Lemon Glaze and Customization Ideas
To finish off this delightful vegan ginger cake, I’ve opted for a simple yet elegant lemon glaze, garnished with a sprinkle of finely chopped crystallised ginger. While the cake itself is wonderfully sweet and flavourful on its own and doesn’t strictly require a topping, the glaze adds a lovely zesty counterpoint and makes the cake look even more appealing for photographs (and for your dessert table!).
You have complete freedom here – you can make the glaze as instructed, omit it entirely for a simpler cake, or get creative with other toppings. A dusting of icing sugar, a drizzle of melted vegan white chocolate, or even a citrus-infused buttercream frosting would all be delicious additions. For an extra pop of flavour and texture, consider adding candied orange peel or a sprinkle of toasted pecans along with the crystallised ginger.
Tips for a Flawless Vegan Ginger Cake Bake
- Accurate Measuring: As with all baking, precision is key. For the best and most consistent results, I highly recommend using a digital kitchen scale for gram measurements rather than relying solely on cup conversions, which can vary wildly.
- Don’t Overmix: Once you’ve added the flour, mix only until just combined. Overmixing can develop the gluten in the flour too much, leading to a tough cake.
- Tin Size Matters: Using the specified 23cm/9-inch square tin will ensure your cake bakes evenly and achieves the correct thickness. Adjust baking time if using a different size.
- Testing for Doneness: The skewer test is your best friend. Insert a clean skewer into the centre of the cake; if it comes out clean, your cake is ready.
- Cooling Process: Allow the cake to cool slightly in the tin before transferring it to a wire rack. This prevents it from breaking apart and helps it retain its shape and moisture.
Storage and Longevity
This vegan ginger cake keeps exceptionally well, making it perfect for preparing ahead or enjoying throughout the week. Store it in an airtight container at room temperature for up to 7 days to maintain its freshness and delightful stickiness. It also freezes beautifully; simply wrap individual slices tightly in cling film and then foil, and store in the freezer for up to 3 months. Thaw at room temperature when you’re ready to enjoy a comforting slice.
Vegan Ginger Cake Recipe:
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Vegan Ginger Cake
Ingredients
Vegan Ginger Cake:
- 200 g (¾ cup +1 Tbsp) vegan spread/margarine (ideally the solid block kind rather than the spreadable kind in a tub)
- 200 g (1 cup + 1 Tbsp) dark brown soft sugar
- 250 g (¾ cup) golden syrup
- 100 g (scant ⅓ cup) treacle
- 360 g (3 cups) self-raising flour
- 2 Tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp salt
- 120 ml (½ cup) plain soy yogurt
- 120 ml (½ cup) unsweetened dairy free milk (I used almond)
Lemon Glaze:
- 50 g (½ cup) icing (powdered) sugar sifted
- 1-2 Tbsp lemon juice
- a handful finely chopped crystallised ginger
Instructions
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Preheat the oven to 180C/350F/gas mark 4 and grease and line a 23cm/9in square tin.
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Place the vegan spread, sugar, golden syrup and treacle in a large bowl and whisk with an electric mixer until light and fluffy.
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In a separate bowl, sift together the flour, ginger, cinnamon and salt. Fold half of the dry ingredients into the butter sugar mixture then mix in the yogurt. Fold in the other half of the dry ingredients then finally mix in the milk.
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Pour the batter into the prepared tin and spread level. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean.
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Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack to cool completely.
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To make the glaze, place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to make a runny glaze. Drizzle over the cake and scatter over some chopped crystallised ginger. Cut into squares and serve. Store in an airtight container.
Notes
Why Choose Vegan Baking?
Embracing vegan baking means opening up a world of delicious possibilities that are inclusive and often surprisingly simple. This vegan ginger cake is a testament to how easily traditional recipes can be adapted to be plant-based without sacrificing flavour or texture. It’s a fantastic option for those with dairy or egg allergies, or for anyone looking to incorporate more plant-based foods into their diet for health or ethical reasons. Plus, the reactions from those who try it and can’t believe it’s vegan are always incredibly rewarding!
Whether you’re a long-time vegan or simply curious about plant-based desserts, this ginger cake is a must-try. Its spicy, sweet, and sticky nature makes it a perfect treat to share with loved ones or to keep all to yourself for a moment of quiet indulgence. So, preheat your oven, gather your ingredients, and get ready to bake a truly exceptional vegan ginger cake that will undoubtedly become a staple in your recipe collection.