This vegan gingerbread cake is airy and packing some real heat thanks to the stem ginger. It’s the perfect little sweet treat to serve up with a cuppa on a cool day.
Moist. Have I got your attention with that awful word? Good!
I honestly hate the word as much as the next person, but it really is the best word to describe this cake. Sometimes I find gingerbread cakes can be quite dense, heavy and often a little on the dry side. But this cake is really airy, light and packing some real ginger heat too. The perfect little sweet treat to serve up with a cuppa on a winter’s day.
Added bonus, as the days go on, this vegan gingerbread cake just keeps getting better and better. The ginger just seems to keep intensifying and the sponge gets even stickier. It’s a true delight.
I’ve made this gingerbread cake with a thinner icing that just glazes the cake, but I do quite like it with this thick white icing as it gives that little bit of a crunch to the top. You choose to ice this gingerbread however you like though! The recipe below is for this thicker icing, but just add more water if you’d prefer a glaze.
If you’re thinking of baking up some sweet treats for Christmas presents this year, I’d highly recommend this recipe. It’s quick, easy, and a real crowd-pleaser.
Want more like this? Try…
Ginger Peach Cobbler with Miso Caramel
Vegan Lemon Drizzle Cake
Hummingbird Cake
Vegan Jam + Coconut Sponge
Blueberry Streusel Bread
Vegan Gingerbread Cake
Ingredients
- 250 grams Plain Flour
- 100 grams Vegan Butter or spread
- 1 tsp Baking Powder
- 1 tsp Bicarb Soda
- 1/2 tbsp Ground Ginger
- 90 grams Caster Sugar
- 110 grams Golden Syrup
- 110 grams Treacle
- 200 ml Boiling Water
- 80 grams Stem Ginger grated
For the Icing
- 250 grams Icing Sugar
- 60 ml Water
Instructions
- Grease and line a 10" x 8" baking tin. Preheat oven to 180°c
- Add plain flour, butter, baking powder, bicarb soda, ground ginger, and caster sugar to a large mixing bowl. Work with fingertips until you have a fine breadcrumb consistency.
- Weigh out your syrups and then add to the mixing bowl.
- Pour the 200 ml of boiling water into the scales' bowl to remove the syrup left behind – then add this to the bowl and mix it all together well.
- Add the grated stem ginger to your batter and combine well.
- Pour the batter into your baking tin and place in the oven for 30 minutes – or until a skewer comes out clean.
For the Icing:
- Combine the icing sugar and water until you have a smooth consistency. Pour over the top of your cake and allow to set completely.
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