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.
Ginger Cake
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 sheet pan 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 is like the Mcvitie’s one in the dark red wrapper which I had as a child, but with fewer additives and more flavour. I now far prefer baking with 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. Or, 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 sheet pan 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 GM4/160°C (Fan)/320°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 sheet pan 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 sheet pan 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 sheet pan 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 this ginger cake?
Readers have reported that they have successfully used wholewheat flour for this recipe, but I haven’t tested this myself yet.
Recipe Variations for the Easy Vegan Ginger Cake
- Add a pinch of chilli for extra heat, or some freshly grated Thai ginger
- Add figs or dates – these can be either chopped or blended
- Add a handful of chopped stem ginger
Vegan Ginger Mug Cake
Fill a microwaveable mug 2/3 full with the batter and zap in the microwave for 90 seconds to 2 minutes until risen and cooked through
Vegan Ginger Bundt Cake
Pour the batter into a well greased bundt tin and bake for 40 – 45 minutes. Check with a toothpick to see it the cake is cooked.
- 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)
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Place all the ingredients into the food processor bowl, or mixer and whizz until you have a smooth golden brown batter.
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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
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Is this the best vegan ginger cake?
I like to think so, I’ve been making this cake at least once a month for 10 years 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
Bethany
yum! I love the thought of a bit of crunchy fig seeds and some spicy hotness.
Helen
Do make it and let my know what you think Bethany – it is the easiest cake in the world to make. I wonder if some vanilla frosting would work spread on top?!
Sarah K
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
Helen
Thank you Sarah – I am do glad you enjoyed it. The custard sounds a great addition
fingersandtoes
Gosh I made a very similar one tonight, only it has butter instead of oil and you cook it in a loaf pan. You chop up crystallised ginger and sprinkle on top then pour some microwaved honey over! Which reminds me, I probably should have taken a photo…
Lara
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.
Helen
I am so glad that you like it Lara, it took me several goes to get it right but it is now my favourite cake, and will be a base for other flavours in the near future.
Verena
Totally agree Lara, made the cake yesterday….simple and brilliant recipe, my son said its the best cake I have made. Thank you Helen. ????
Helen
I am glad you like it. Thanks for commenting.
C.
Great recipe! I had alot of the same frustrations as the other people who commented – just wanted a simple ginger recipe! Thanks for posting it!
Nicky
A million thanks for this recipe….. it was the ‘Lyle’s green foil wrapper’ that did it for me! Wonderful, I added uncooked pears is a sort of decorative pattern in an 8 inch round tin. It took longer to bake of course, but came to no harm covered with a piece of greaseproof for the last 20 mins or so. I live in Norway, in an isolated part, so it is not easy to get fancy ingredients…but this was perfect, as you said, everything in the store cupboard!
Jane
Thank heavens a recipe I had all the ingredients for!! I had bought al the ingredients for a super duper ginger cake I am making for the village show. but, it flopped in a big way!! so I was looking for one I had enough stuff to make, was just getting very disheartened when bingo, and so easy too. Still cooking at the mo but look forward to the finished result.
Helen
Glad to have helped Jane. I hope it comes out OK. Let me know!
jinnyb
thanks for this fab recipe, tried it out tonight & have to agree with everyone else – it’s turned out great!!! what makes it even more spcial is that it’s eggless (i know so many people who don’t or can’t eat eggs so thankyou again)
XXX
jinnyb
p.s Though i will be using this recipe lots from now on (Thankyou!) im gonna try it again but instead of water – thought i could try using condensed milk – which i’v been using in my other eggless cakes …. ? X
Helen
I think the condensed milk may be too heavy, fatty and sweet. I’d be interested to know how it goes.
I was thinking of reducing the sugar a little (replacing with flour) and using ginger beer or wine in place of the water.
jinnyb
yes sorry i foregot to say – i did not use the whole amount of sugar & instead only used 100g (trying to be healthy LOL) & Honestly it tastes Just right – sweet but not sickly, & maybe when i try it with the condensed milk i coulder further reduce the sugar …. will definately report back,
Also i didn’t realise that most of your recipes are vegiterian – as i am one i got even more excited bout having discovered your site! so again THANKYOU!!!! (“O,”)”)
jinnyb
did it!! used your recipe to the tee. except;
only 100g sugar
100ml condensed milk – the rest water
handful desicated coconut
top is a little crunchier – but i foregot to take it out the oven & it had gone 55mins!!!
should have reduced the sugar further but foregot to do that too LOL!
but nice!! alittle sweet for me but definately reduce sugar next time
took picture but dont know how to upload it LOL
all in all thumbs up!!!
Lisa
Thanks for the recipe! I have not tried it yet but will do soon. I have a question – Why do you recommend using boiling water? Can I instead use room temperature water? I have never used boiling water in all my baking. Thank you!
Helen
The boiling water question is a good one, and the answer is because the
buttery & eggy recipe recipe I adapted from did, and I think that the
original recipe also dissolved the treacle.
No need to at all as I made the exact same cake as cupcakes but using cold
ginger beer
https://fussfreeflavours.com/2010/12/winter-cupcakes-and-fever-tree-ginger-beer/
I think that as it is so successful that I just keep it to how I always make
it.
Let me know how you get on!
Chloe
It’s usually lighter if you use cold water when not using eggs (as far as I’ve found!) I think it might react with the baking powder prematurely so you end up knocking out the air when you mix it. Saying that I did use some boiling water in this and it was delish! Added quite a lot of extra water, the mixture was pretty dense originally, but still worked fabulously! Think I’d add a bit more ginger next time…:) Also made a sticky toffee ginger sauce to have with it and it was awesome.
Helen
That is interesting, the eggy recipe I originally adapted from used hot water. But I like this to be a really dense and sticky cake. Or try it with ginger beer. The sauce sounds wonderful!
deepa
Forgot to drop a comment in when I made, tried this a week or so ago and it was lovely and super easy. Making it again this evening I think. :)
mark
made this ginger cake with gluten free flower for a friend as she was fed up with bad free from at the supermarkets and if i wasnt already married i would have been dragged to a shotgun wedding fantastic recipe.
Jo
I’ve made this cake this morning and my husband and recently-arrived-home-from-Paris daughter both loved it!
It was a really easy, straightforward recipe – exactly what I was looking for. Thank you so much!