This one step vegan easy ginger cake recipe is sticky & intense as well as being egg free & diary free. It really is as easy as bunging it all in a bowl or food processor and mixing. It is the easiest and best vegan (or otherwise ginger cake) you will ever make. Can be Keto Friendly if it fits within your macros for the day.
My easy ginger cake recipe is the cake for people who say they cannot bake. It is the most forgiving recipe ever, you simply bung it all into a bowl, blender or food processor and whizz it up into a smooth batter. Pour into a lined tin and bake. You don’t even need to worry (that much) about the size of the tin as it is very easy to adjust the baking time.
This easy ginger cake is one of my favourite cake recipes, and made entirely from non-perishable store cupboard ingredients, so it is the ultimate free-from easy ginger cake – both egg free, dairy free and vegan, and also will work when made with gluten free flour. The recipe is very forgiving so you can vary quantities and really is a genuine bung it all in the food processor and whizz then bake recipe. If you didn’t know no one would ever guess this cake is vegan!
Although delicious fresh from the oven the cake keeps well and actually improves with age, the top becomes wonderfully moist and sticky after a few days in a tin. It reminds me of shop ginger cake the texture Mcvitie’s one in the dark red wrapper which I had as a child – but with fewer additives and more flavour. I far prefer baking using oil rather than fat as I think that it gives a far moister cake.
For extra zing in for this vegan ginger cake add a dash of chilli powder, I often add a handful of dried dates or figs for extra texture and flavour. The seeds of the figs provide a slight popping crunch to the otherwise soft cake. If you do not have treacle, golden syrup, dark maple syrup or molasses would work well in its place.
How do I make this easy vegan ginger cake?
First, measure the ingredients into a large bowl. My top tip for treacle is to dip the spoon into hot water before measuring it out. The treacle will easily slide off the spoon.
Second, mix everything together with a wooden spoon, handheld electric mixer, or mix in a stand mixer or food processor.
Third, fill a rectangular cake tin that’s been lined with greaseproof paper with the batter.
Fourth, bake at GM4/180°C (Fan)/355°F for about 35 minutes. It’s done when a cocktail stick inserted into the middle comes out clean.
Fifth, allow to cool, and enjoy!
Why is this the best easy vegan ginger cake?
This easy ginger cake only uses everyday store cupboard ingredients – with no need for any fresh ingredients or messing around with vegan egg substitutes or even vegan cooking spreads.
The method is simple, this is a true one bowl, one step recipe. You simply weigh or measure (no need for kitchen scales) all the ingredients into a bowl, blender or food processor and mix then pour into a prepared tin and bake.
The recipe is adaptable and very forgiving – once you have made it a few times you can eyeball the ingredients needed. Bake as a sheet cake in a flat tin, or in a loaf tin to make a loaf cake.
This easy ginger cake is delicious, sticky and moist and improves with keeping.
Can I make this easy vegan ginger cake gluten free?
YES! I’ve received so many emails and comments from readers who have made this gluten free – simply substitute your usual gluten free flour.
Can I freeze this easy vegan ginger cake?
Absolutely – once baked allow to cool, wrap the vegan ginger cake in greaseproof paper the foil. or pop into a bag. Freeze for up to 6 weeks.
What other flour can I use for easy vegan ginger cake?
Readers have reported that they have successfully used wholewheat flour for this recipe, but I haven’t tested this myself yet.
- 350 g Plain Flour
- 225 g Sugar (soft dark brown)
- 100 ml vegetable oil
- 2-3 tsp ground ginger
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch salt
- 4 tbsp black treacle / molasses (about 60g)
- 225 ml water
- ½- 1 tsp ground cinnamon (optional)
- ½-1 tsp ground all spice (optional)
- Dash chilli powder (optional)
- Handful dried dates or figs (optional)
Place all the ingredients into the food processor bowl, or mixer and whizz until you have a smooth golden brown batter.
Pour into 8” square pan lined with greaseproof paper and bake at GM4/180C/355F for about 35 – 40 mins until risen and a cocktail stick inserted into the middle comes out clean.
- When weighing the treacle put the spoon into a jug on the scales, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon I then rezero the scales and weigh 225g of boiling water into the jug which will dissolve all the treacle which saves any sticky scraping for spoon to food processor bowl. As the recipe is so forgiving accurate measuring is really not necessary.
- To make this gluten free, swap out the flour for gluten free flour
- This recipe can be made with wholewheat flour
- It can be keto friendly if it fits within your macros for the day
- This recipe is 11 Weight Watchers Smart Points per portion
Is this the best vegan ginger cake?
I like to think so, I make this at least once a month and it has never failed me. The fact that this vegan cake only uses everyday store cupboard ingredients is a huge plus in my book.
What do people say about this easy vegan ginger cake?
“Thank you so much Helen, just made this cake – it was so easy. Added some stem ginger, chilli powder and dates. It was delicious warm on its own & with alpro custard. Stunning – cannot thank you enough x” – Sarah K
“I hope you don’t mind some randomer posting on your blog but over the last few weeks I have tried so many Ginger Cake recipes it has put me close to tears. Stem ginger, pickled ginger, pickled ginger juice, buttermilk, golden syrup, treacle, ground ginger… the recipes out there are ENDLESS and yet… none of them, even the fancy schmancy ones quite lived up to their rep and could be quite complex to make. Then I stumbled on this. You’re recipe… I read it twice… three times… surely not… I don’t need to go shopping? I don’t need to hop on one leg and recite the recipe backwards while it cooks? I followed your instructions, added the cinnamon and a pinch of nutmeg (since I like those flavours) used Dark Brown Muscovado sugar and the cake is stunning! The flavour is AMAZING and it is sooooo good. Thank you, you are a blessing.” – Lara
“made the cake yesterday….simple and brilliant recipe, my son said its the best cake I have made. Thank you Helen.” – Verena
“Super easy, super tasty, economical and stores well. Beats many I’ve tried from cookbooks and well-known chefs, thank you for sharing.” – Sue
This Easy Ginger Cake recipe was originally published February 2009