Dessert

Vegan Ginger Loaf Cake Recipe

ByEthan Lark December 4, 2025December 4, 2025

Introduction

This vegan ginger loaf cake is a warmly spiced treat that’s perfect for cozy afternoons or as a delightful dessert. Infused with ground ginger and sweet stem ginger, it offers a lovely balance of heat and sweetness, topped with a tangy ginger syrup icing.

A loaf cake with a brown, crumbly texture is shown on a wooden board, topped with a thick layer of white icing that slightly drips down the sides. Scattered on top of the icing are small pieces of candied ginger, adding a yellowish tone and a rough texture. One slice is cut from the loaf and placed in front, showing its moist interior with the icing spread on its top edge. A white-handled knife rests beside the cake on the board. The setting features a white marbled textured surface underneath the board. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Grease a 900g loaf tin with vegetable oil and line it with a long strip of baking parchment.
Step 2: In a large bowl, combine the self-raising flour, muscovado sugar, baking powder, and ground ginger. Stir together to mix evenly.
Step 3: Add the vegetable oil, treacle, finely grated stem ginger, and 170ml cold water to the dry ingredients. Beat the mixture with a wooden spoon until smooth and well combined.
Step 4: Pour the batter into the prepared loaf tin and place it in the center of the oven. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean.
Step 5: Let the cake cool in the tin for about 5 minutes, then transfer it to a wire rack to cool completely.
Step 6: To make the icing, sift the icing sugar into a bowl. Add the ginger syrup from the jar and mix in just enough lemon juice to create a thick, pourable icing that coats the back of a spoon.
Step 7: Place the cooled cake on a plate or cake stand, remove the parchment, and drizzle the icing over the top. Immediately scatter the sliced crystallised stem ginger over the icing.
Step 8: Slice the cake into thick pieces and serve.

Tips & Variations

For an extra zing, add a pinch of cayenne pepper or some freshly grated orange zest to the batter.
You can substitute treacle with molasses if preferred for a similar rich flavor.
The stem ginger syrup used in the icing adds lovely depth—don’t skip it or replace it with plain lemon juice alone.
For a gluten-free version, try swapping the self-raising flour with a suitable gluten-free blend, adjusting baking time as needed.

Storage

Store the ginger loaf cake in an airtight container at room temperature for up to 3 days. To keep it longer, wrap it tightly and freeze for up to 1 month. Thaw at room temperature before serving. Icing is best fresh but can be made ahead and spread just before serving for a cleaner finish.

How to Serve

A brown cake loaf with a coarse texture is placed on a wooden board. It has a thick white icing layer on top that drips slightly down the sides. On the icing, small pieces of yellow candied ginger are scattered. One slice is cut and laid flat in front of the loaf, showing the dense inside of the cake, with some white icing and a piece of candied ginger on its edge. Next to the loaf is a knife with a white handle. The scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger can be used, but stem ginger from a jar is sweeter and milder, which helps balance the cake’s flavors. If substituting, reduce the quantity slightly and consider adding some syrup or extra sugar to maintain sweetness.