Vegan ginger cake

As promised, here is my recipe for the vegan ginger cake.  This recipe makes 2, 900g loaves.  Happy baking!


  • 450g self-raising flour
  • 2tsp bicarbonate of soda
  • 2tbsp ground ginger
  • 2tsp ground cinnamon
  • 2tsp ground mixed spice
  • 210g Trex or 230g dairy free butter
  • 230g black treacle
  • 230g golden syrup
  • 230g dark brown muscovado sugar
  • 550ml oat milk
  • 4 tbsp water, 4 tsp baking powder, 2 tsp vegetable oil mixed together as the egg substitute.
  • 2 x 900g loaf tins greased with butter and lined with greaseproof paper.


  •  Heat the oven at 170 degrees Celsius. Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice together in a bowl.
  • Add the Trex or dairy free butter and rub into the flour mix.
  • Place the treacle and golden syrup into a small pan and warm gently until melted and runny but not hot. Set aside until lukewarm.
  • Put the sugar and oat milk into another pan and heat gently, stirring well to dissolve the sugar. Leave to cool until lukewarm.
  • Whisk the oat milk into the flour mixture, quickly followed by the treacle mixture and the egg substitute, to make a smooth thick batter, the consistency of double cream.
  • Put the mixture into the prepared tins.
  • Bake the gingerbread in the heated oven for about 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  • Set the tin on a wire rack and leave the gingerbread to cool completely before turning out.
  • Store in an air tight container.

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