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Vegan ginger loaf cake with a slice cut out

Vegan ginger loaf cake

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8 - 10

Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you’re vegan or not

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal353
fat11g
saturates1g
carbs61g
sugars40g
fibre1g
protein3g
salt0.4g
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Ingredients

  • 100ml vegetable oil, plus extra for the tin
  • 275g self-raising flour
  • 150g dark muscovado sugar
  • 1 tsp baking powder
  • 1 tbsp ground ginger
  • 50g treacle
  • 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
  • 150g icing sugar
  • ½ lemon, juiced
  • 4 crystallised stem ginger pieces, sliced

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.

  • STEP 2

    Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.

  • STEP 3

    Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

Goes well with

Recipe from Good Food magazine, October 2021

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A star rating of 4.4 out of 5.5 ratings
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