Easy Vegan Ginger Cake

May 15, 2020

Vegan Ginger cake is something I’ve never been able to find easily, the ones from bakeries are always just a little dry. So I┬ádecided to try my hand at making my own!

I’m not a baker, in fact I can make two things well, banana bread and almond cake. That’s it. Everything else has been a disaster… apart from this. To say I’m surprised this worked out is an understatement but if I can do this then so can you!

I won’t make you read 10 paragraphs of my life story to get to this recipe, so let’s get right to it.

Easy Vegan Ginger Cake


  • 225g self raising flour
  • 1 tablespoon baking powder
  • 1 table spoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 200g golden syrup
  • 100g black treacle
  • 80g fine demerara sugar
  • 250ml oat milk (I’m sure you can use any dairy-free milk but this is what I used)
  • 100ml sunflower oil


  • Mix the flour, baking powder and spices in a bowl. Make sure you sieve the flour!
  • Add the treacle and golden syrup to a pan and heat until runny
  • Warm the milk and sugar in a separate pan until the sugar is dissolved, stir pretty much constantly to make sure you aren’t left with any sugary lumps. Leave to cool but not get cold
  • Add the golden syrup & treacle mix to the four & whisk until combined
  • Add the milk & oil to the bowl and stir until you have a runny mixture
  • Pour into a baking paper-lined tray and put into a preheated oven.

Cook at 180 degrees for 30 minutes, check to see if a skewer comes out the middle clean, if not then bake for another 10 minutes. Transfer to a wire rack and leave to cool. You’ll be left with a really sticky cake with enough for 10 people!

Enjoy your vegan ginger cake with hot custard, or any way you want really but custard and ginger cake is a match made in heaven in my opinion.

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