Vegan Ginger Cake
Vegan ginger cake - a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.
Vegan ginger cake - a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 200 g (3/4 cup +1 tbsp) vegan spread
- 200 g (1 cup + 1 tbsp) dark brown soft sugar
- 250 g (3/4 cup) golden syrup
- 100 g (scant 1/3 cup) treacle
- 360 g (3 cups) self-raising flour
- 2 tbsp ground ginger
- 120 ml (1/2 cup) plain soy yogurt
- 120 ml (1/2 cup) unsweetened dairy free milk (i used alm
- 50 g (1/2 cup) icing (powdered) sugar (sifted)
- 1-2 tbsp lemon juice
- a handful finely chopped crystallised ginger
- Carbohydrate 0.50150885465139 g
- Cholesterol 0 mg
- Fat 0.024145208374075 g
- Fiber 0.215038536793152 g
- Protein 0.0438615625624477 g
- Saturated Fat 0.00767895834661717 g
- Serving Size 1 1 square (73g)
- Sodium 0.140958333552448 mg
- Sugar 0.286470317858238 g
- Trans Fat 0.00762720834497382 g
- Calories 2 calories
Step-by-step
- Preheat the oven to 180C/350F/gas mark 4 and grease and line a 23cm/9in square tin.
- Place the vegan spread, sugar, golden syrup and treacle in a large bowl and whisk with an electric mixer until light and fluffy.
- 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.
- 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.
- Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack to cool completely.
- 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.
My Go-To Comfort Food: Vegan Ginger Cake
As a busy working mom, finding time to bake is a luxury, but when I do, it's always worth it. There's something incredibly satisfying about creating something delicious from scratch, especially when it brings joy to my family. This Vegan Ginger Cake recipe has become a firm favorite in our household. It's not just incredibly delicious – moist, subtly spicy, and with a delightful sticky texture – but it’s also surprisingly easy to make. This makes it perfect for those moments when you crave a little indulgence without spending hours in the kitchen.
The best part? It’s entirely vegan! I’ve always loved baking, and experimenting with vegan alternatives has opened up a whole new world of flavour and texture. I used to think vegan baking was complicated, but this recipe proves otherwise. The substitution of dairy and eggs with plant-based alternatives creates a cake that's just as rich and satisfying as any traditional version. The subtle warmth of the ginger, perfectly balanced with cinnamon, is simply irresistible. And the simple lemon glaze adds a bright, refreshing touch that cuts through the sweetness beautifully. It's the perfect balance of sweet and spicy, moist and tender – everything a good cake should be.
I often adapt this recipe depending on what’s in my pantry. Sometimes I add a sprinkle of chopped nuts for extra crunch, or experiment with different types of dairy-free milk. The beauty of this recipe is its flexibility; you can easily tailor it to your preferences and what you have on hand. I've served it at family gatherings, potlucks, and even just as a simple after-dinner treat, and it always disappears quickly! It’s become a staple in my baking repertoire, a reliable recipe that always delivers on flavor and ease of preparation.
Beyond the Cake: A Moment of Peace
Baking isn’t just about the end product; it’s about the process. For me, the quiet time spent measuring ingredients, whisking batter, and watching the cake rise in the oven is a mini-meditation. It's a chance to disconnect from the daily rush and simply focus on the task at hand. The rhythmic motions, the comforting aroma of spices filling the kitchen – it's a small escape that nourishes my soul as much as the cake nourishes my body.
And that’s what makes this Vegan Ginger Cake so special. It's more than just a recipe; it's a reminder to slow down, appreciate the simple things, and enjoy the sweet rewards of a little homemade happiness. The happy faces around the table, the satisfied sighs after the first bite – those are the moments that make all the effort worthwhile. So, whether you're a seasoned baker or a complete novice, give this recipe a try. You might just discover a new favorite comfort food and a little piece of personal peace in the process.
Tips and Variations:
For a richer flavor: Use molasses instead of treacle.
For a spicier kick: Add a teaspoon of ground cloves or allspice.
For a citrusy twist: Add the zest of one orange or lemon to the batter.
For a decadent treat: Top the cake with vegan whipped cream or a scoop of dairy-free ice cream.
Make it ahead: This cake keeps well for several days in an airtight container at room temperature.
Enjoy this delicious, easy-to-make Vegan Ginger Cake! It's guaranteed to be a crowd-pleaser.
