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.
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.
Easy Ginger Cake Recipe (One Step, Vegan)
- 350 g (2.8 cups) Plain Flour
- 225 g (1.13 cups) Sugar (soft dark brown)
- 100 ml (0.46 cups) Vegetable oil
- 2-3 tsp (2) ground ginger
- 1 tsp (1 tsp) baking powder
- ½ tsp (0.5 tsp) bicarbonate of soda
- Pinch salt
- 4 tbsp (4 tbsp) black treacle / molasses (about 60g)
- 225 ml (0.9 cups) water
- ½- 1 tsp (1.5 tsp) ground cinnamon ((optional))
- ½-1 tsp (0.5 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
- This recipe is 11 Weight Watchers Smart Points per portion
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
yum! I love the thought of a bit of crunchy fig seeds and some spicy hotness.
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?!
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
Thank you Sarah – I am do glad you enjoyed it. The custard sounds a great addition
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…
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.
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.
Totally agree Lara, made the cake yesterday….simple and brilliant recipe, my son said its the best cake I have made. Thank you Helen. ????
I am glad you like it. Thanks for commenting.
Just another person who couldn’t believe how easy it was, and also happened to have all of the ingredients. So delicious, my non vegan flatmates and boyfriend all loved it too. I made this on the first day of Auckland lockdown round 2 and needed a little pick me up so made a simple vanilla icing to go with it. DELISH. It disappeared scarily fast (mainly by me…)
I am so happy to hear this. Thank you for commenting.
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!
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!
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.
Glad to have helped Jane. I hope it comes out OK. Let me know!
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)
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
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.
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,”)”)
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!!!
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!
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 – Winter Cupcakes with Ginger Beer
I think that as it is so successful that I just keep it to how I always make
Let me know how you get on!
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.
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!
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. :)
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.
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!
A friend of mine is allergic to eggs and baking cakes for her to enjoy can be a bit of a pain. I tried this recipe last night and it was so straight forward and it tastes devine. I made the quantity as stated but split it between two silicone loaf tins. I have already passed this recipe on to a friend who has migrated to America to try it out too.
How long would you say this would keep for in a sealed tupperware?
At least a week. It will get stickier with time.
Thank you! Have you ever tried freezing it?
I just made this cake. Mmmmmm yummy. I did half light brown half dark brown sugar because I didn’t have enough dark. I also added 1 more spoon of ginger. I’m going to try it with the ginger beer next time. So quick and easy.
Glad you like it Heather! It is my all time favourite cake. So so easy!
Just got home from work and was looking for an easy gingerbread recipe. I made it in 10 minutes and it’s now in the oven, awesome recipe! Thank you so much.
Hi! I am going to try this recipe as all the ginger cakes I have mad use butter but sunflower oil seems to keeP other cakes so moist! Lemon icing goes absolutely perfect with ginger cake
Super easy, super tasty, economical and stores well. Beats many I’ve tried from cookbooks and well-known chefs, thank you for sharing.
Absolutely delicious,I used Gluten free flour and added dates and mixed spice …Had lots of fresh ginger so used 6 heaped tsp of that..The best ginger cake recipe ever ….Thanku soooooo much xxx
Going to try this recipe today, I have a white chocolate covered ginger cake to make for a wedding this week, all the recipes I have found have so many ingredients which become expensive especially when trying to keep costs down. Going to get to family to sample it first, just to be on the safe side
First time to make this easy peasy cake. It’s in the oven! With sprinkling of Pumpkin seeds on top. Made exactly as recipe asks and assumed that 100g of oil meant 100 mls ?
Verdict later……watch this space!
Fantastic! Made this today it turned out wonderful,, and so easy to make and egg free too I can have a slice thnk you
I just made this, couldn’t believe how easy it was. Had to use a mix of ground almonds and rice flour, instead of wheat flour, as I’m gluten and dairy intolerant but apart from that followed your recipe. Just had a piece while it was still warm and it was absolutely scrummy. Resisting another piece until after dinner!
Gr8 recipe, thank you nice n easy!
Hi, I was wondering if I can use golden syrup instead of treacle? This recipe sounds lovely but Im unable to get to the shops (and hubby has already forgotten to buy treacle on previous shopping trips! ). I haven’t baked in months due to being on a fairly strict bedrest but from the comments this sounds so quick Im sure even I can manage it – cant wait to try!
Syrup is just fine!
I tried the recipe .. But it didnt turn out quite so well.. It kinda turned into a sticky batter and not so much of baked cake.. :(
I used dates .. Though it tasted good .. But as I said … Wasnt a cake..:( :'(
I am sorry to hear that, I have made it multiple times and it has never failed me. Maybe check your oven temperature? If it was still a batter it sounds as if it wasn’t cooked.
I had the same outcome. Wondering if it was because I used volume instead of weight. Will try again by weight
I’m sorry to hear that – it has never failed me.
I found that if I purée the wet ingredients separately and then mix into the dry it worked perfectly. I also used a bigger pan. Yum!
I have used this recipe, absolutely brilliant!
Only used 150 g of sugar, used maple syrup and used gluten free flower. success! will definitely use it again.
I am delighted that you like it Tony! SO many variations on it too!
Hi! I’m really keen to make this cake but I don’t have kitchen scales? Does anybody have the cup measurements for this? Thank you!!! :D
Thanks for commenting, it is on my list to convert. I will do so soon.
I am making your ginger cake for a 90th birthday the tin is nine inches how much extra ingredients do I need to make cake about three inches deep and how much longer cooking time . Please help!!
for a round 9″ tin, double it, for a square tin use about 2 and a half times. I’d say cook for another 15mins, but you might need to cover it with foil for the last 15. Test with a cocktail stick for doneness. I’ve not tested this, so allow time to remake if needed.
WOW.. you dont know how much this cake has changed my 5yearolds sons life. He is very allergic to any dairy also egg, so any cake recipe I have ever found for him has always been a really heavy stodgy cake (which he loves because hes known no different) but he loves ginger snaps, so I googled ginger sponge recipe, and I am so glad/thankful I clicked on your Web page, I have just made your ginger cake, and I can not believe how tasty and most of all.. light it is, thank you soooo much for sharing it, you have saved me making two cakes everytime I bake, one for him one for his brothers/rest of the family, and best of all, he can now take a birthday cake into school that the other kids are going to like, so he doesn’t feel different when they “dont like his cake” thank you so much!!
Thank you so much for your comment. I am delighted that your son likes the cake. Really happy to have helped.
Awesome cake recipe, perfect for Vegan friends and those with allergies! I was thinking of adapting it into a Christmas cake – mixed spice instead of ginger, a bit more dried fruit and a splash of brandy subbed in for some of the water. When I make this cake I always make it as two small loafs, it rises well and slices nicely.
Great tips, thank you for sharing them Sarah.
It’s really nice to see a great looking cake that loses nothing by being vegan. Thank you very much!
Thanks Marcus. It really is a winner.
Helen I love you! What can I say I have been looking for a Jamaican Ginger Cake recipe for ages!! This recipe which you say will become sticky after a while did it for me. The smell of the baking this ginger and all mixed spices is heavenly.
The only thing is I have tried to convert from grams to ounces and and has been baking for almost an hour. Do you think milk would work instead of water? The cake is nearly baked and will let you know how it turned out. Thanks once again.
I am sure that milk would work, but an hour seems a very long time to cook it?
Thanks Helen. Yep I thought an hour was too long to bake. I will use a bigger baking tin than an 8″. 350g fl is appropriately 12oz of fl….so with all the other ingredients I though 8″ tin would be too small, however it still took longer though I used a bigger square tin. The cake was delicious.
Glad to hear it! More cake can only be a good thing!
This cake looks wonderful Helen! I love ginger and you made this sound so easy!
It really is super easy to make Diana!
Kate | The Veg Space
This sounds really delicious Helen, I love Ginger Cake and yours looks so moist and full of so many spices. I always go vegan for January (Veganuary!), so will Pin and bookmark this and give it a try then!
I hope you enjoy it Kate!
I have to support all the positive comments above. This is such a quick cake win. Delicious!
I am so glad you enjoyed it Dan!
This is so being added to my recipe repitoire. Muffins are my usual emergency bake but this beats even them for always having all the ingredients to hand.
It is my favourite recipe by a long way. So easy.
Five stars all around for this gorgeous ginger cake! If it tastes even half as good as the photos look, it must be incredible!
Thanks Dan. It is one of my favorites.
Joy @ Joy Love Food
This ginger cake looks so moist and delicious, I love that it is vegan and made from ingredients I usually have on hand!
So easy from the store cupboard.
Lovely moist looking cake that looks dangerously moreish!
Thanks Phillip. It is one to make again and again.
Neli @ Delicious Meets Healthy
What a great recipe!!! Never had ginger cake but now I have to try it!
Enjoy it Neli. I need to update the recipe with cup measures too.
dixya @ food, pleasure, and health
i have not tried ginger cake although i love the taste of ginger in both sweet and savory things.
Ginger cake is a classic.
Marisa Franca @ All Our Way
I have been wanting a good ginger cake recipe and from the comments I have found it. Thank you Helen for sharing!! Ginger is a great flavor but not enough or too much can ruin a recipe. It appears you’ve done all the work for us. I am excited about making the recipe. Happy New Year!
I know I am biased but I love this cake.
Tracy @ Served from Scratch
Ooh this is great! One of my vegan friends favorite cake is ginger cake! I can’t wait to make this for her!
Enjoy it Tracy! It is my favorite cake as it is so so easy.
Sounds and looks delicious. My sister is going to love this recipe. It’s one of her favorite snack cakes.
It is so easy to make Tina.
Sharee @ Savory Spicerack
This took me back to my childhood! My school cafeteria served this and it was a delicious treat! Your pictures are beautiful!
Thank you. It is my favourite cake!
Ali @ Home & Plate
Easy Peasy is right. Love all the flavors and I bet it’s a favorite. Looks delicious!
So easy, bung it all in and whizz!
Oh this cake just totally brought me back to my childhood! We used to have a cake like this all the time during the holidays (it was probably the Lyle’s one you mention, as i distinctly remember green wrapping). Love it!
We love this cake, perfect for weekends away and picnics.
What a lovely looking cake. Vegan too, so right up my street. Thanks!
Thanks you for this great recipe. A great looking cake.
I think a ginger cake with a bit of heat is just the thing for a cold winter’s afternoon. Lovely!
It is indeed!
Great photos and a good looking recipe. My family loves ginger, so it should go down a treat!
Thanks Philip, I hope you enjoy it!
I have made this cake so many times now and it always turns out well, its so nice to find an egg free cake that tastes so good, i live alone so i bake it in 2 x 1lb loaf tins and then freeze one until i need it, it freezes very well, have also given quite a lot away as everyone who like ginger cake really love it, wondering if i could add crystallised ginger to it might give it a try, thank you.
Oh crystallized ginger would be lovely! And great to know that it freezes well too!
Could you provide measures in terms of cups rather than weights please? I wonder how many folks use a scale. Makes the recipes more user friendly. Thanks.
I know, it is on the list of things which I must do.
Thank you for a really easy delicious recipe. Cake disappeared quickly and have had a request to make it again already!
I am so pleased you enjoyed it Lisa.
Could you bake in a loaf tin? (9×5 inches) How long would it take?
You probably could, and I’d add about 20 minutes to the cooking time, but cover it with foil halfway through to stop the top burning.
The hint says about putting a spoon in a jug on scales to weight he treacle but then doesn’t have a weight for the amount of treacle – any hints?
Its about 60g, but you could easily use half as much again and it will be fine. Great catch, I’ve amended the recipe.
Making it for the second time again tomorrow. I did half n half plain and whole meal flour and it was luscious. Thanks a squillion.
that is an excellent idea! Thanks for letting me know
Perfect for a lowfodmap diet! And to top it all so delicious
Hi Stephanie, that is interesting to know it is low FODMAP – thanks for commenting
Thanks for the recipe, Helen. Just made 9 cup cakes using half the ingredient amounts with some chopped stem ginger added. 20 minutes in the oven turned out really well. Tried to give this 5 stars but wouldn’t let me!!
thanks for the feedback! Glad it worked well for you.
I absolutely love ginger cake and this is a brilliant recipe for ease and fuss free.
Having an egg free delicious cake is fab. Love the idea of adding figs, that would be utterly delicious. I often find that egg free cake can be dry, but this sounds perfect.
This sounds like a great cake recipe and so easy to make. Would it be wrong to add a cream cheese icing on top?
Ginger cake is one of my quintessential cakes of choice for serving to guests, with a pot of tea and cloth napkins. Something of a traditional in our house.
Brilliant recipe for a really tasty cake. Ideal for feeding hungry kids after school!
I often see recipes that claim “easy”, “best”, etc but don’t agree when I’ve actually tried them… however, this really is easy and sooooo delicious! I’m so glad I stumbled across you Helen, you’re a genius! I’m going to a vegan tea party so was looking for an appropriate recipe when I found yours. I whipped it up this morning and my husband and I were sampling it by coffee time – 10 out of 10 from my cake-loving husband! I didn’t have quite enough treacle so topped it up with golden syrup, added a little more ginger than stated and it was just perfect.
I am SO delighted that you like it! I need to make some variations on this too! Stay tuned!
Thank you for this recipe. Easy to follow and just delicious.
I have made it in cupcakes which are a hit along with vegan buttercream. Also put stem ginger I the mixture for an extra kick
I have made it regularly and my family cannot wait for it to come out of the oven
I make it as cupcakes too – your vegan buttercream sounds delicious!
This cake looks amazing can’t wait to try it ? is it possible to leave out the treacle?
you can use any syrup in its place – so molasses or even a corn syrup, but it will change the flavour.
HI! Can I sub whole meal self raising flour?
I think that I’d try 50:50 with regular first as I think it might be a bit heavy. Let me know if you try please.
This was great! I set the serving size to 2, put the ingredients in a cereal bowl, and microwaved it for a super quick “single” serving cake (because who just eats one serving?). I used a gluten-free flour blend, and substituted golden syrup for the brown sugar (as I didn’t have any). I also added some candied ginger. It was perfect!
I have made this amazing cake three times in the last week. Incredibly easy and forgiving; no-one can believe it’s vegan!
I’ve also adapted it to make a chocolate version by omitting the spices, substituting golden syrup for the black treacle and replacing 50 g of the flour with cocoa powder. Worked perfectly!
Hi Georgina, So pleased to hear you like my cake – thank you so much for sharing!
I had a fancy for ginger cake but didn’t want to make my usual (school) recipe as my daughter is vegan and it felt mean making a cake she couldn’t have. Your recipe sounded perfect so I gave it a go, using a locally grown and milled wholemeal flour and baked it in a 2lb loaf tin..
It has risen beautifully and even with wholemeal flour is lovely and moist. Am hoping we can keep some long enough for the stickiness to develop…. Very reminiscent of McVities Jamaican ginger cake from my childhood – mine is much darker in colour than your photos. Gorgeous cake, will definitely make again and have bookmarked the page to make it easy to do so!
Thank you so much for a delicious recipe.
Hi Liz, Thanks for letting me know – I’d so glad you enjoyed it. Good to know about the wholemeal flour too – I’ll add a note to the recipe
Can I make this in a bundt cake?
Hi Lauren, you absolutely can – I’ve added that to the recipe post
Amazing cake – came out beautifully and rose really well which is unusual for vegan cakes. Plus no weird egg substitutes which is awesome. Did a double recipe which worked well, sub’d in the ginger beer for the water, added all the extra spices and extra ginger. Was delicious, and very spicy.
Hi Eve, I am delighted you like it – I’ve been making this recipe at least once a month for 10 years and it has always been perfect.
Swapped out 25g of the soft brown sugar for 25g molasses and it was moist and delicious ??
it is such a forgiving recipe – I am glad you enjoyed it!
Helen, do you blend the dates or chop them and add to the cake batter. I am going to try it next week. Looks delish.
You can do either, I’ve updated the recipe to explain,
After two epic vegan cake fails today, I turned to your cake recipe, which having just removed the result from the oven, has restored my sanity, in its’ sheer brilliant simplicity. I am indebted to you and will leave large amounts of cash in a secure box under a tree…rather like The Shawshank Redemption.
Thank you, life (and sanity) saver…xx
I am so pleased you like the recipe Colin, it is one of my favourites. Thank you so much for commenting.
Entirely my pleasure…
Saturday afternoon baking sorted! And wow, thanks for the tip on using boiling water to help take the molasses off the spoon! Think I’ll try letting the water/molasses mix cool down before adding it to the rest of the ingredients, see what that does.
Hi Alison, it really doesn’t make any difference at all, just throw it all in, mix and bake, it is a very forgiving recipe.
I have read the recipe, I have followed the recipe
I have baked the cake in a bread pan, it looked super, but it won’t bake… After 1:15 I have to take it out before it burns and it collapsed like an undercook cake… Help please
Hi Suzanne, I’m not sure what is going on, if you are using a loaf tin the batter will be too deep and the outside will cook before the inside. This is a tray bake not a loaf cake – so needs to be baked in a shallow pan with the batter not being more than 2″ / 5 cm deep when it goes in the oven.
I made this especially for my daughter who has an egg allergy, stick to the recipe and you can’t go wrong. We only added the cinnamon as the added extra.
Ours came out perfect and we’ve made this twice already. Family members rate this too. This is my go-to recipe for ginger cake. Thanks for sharing this recipe!!
Love this recipe. So quick and easy to make in the food processor too. Thank you!! I halved the amount of brown sugar as I don’t like it too sweet. Perfect!
Love this recipe its my go to for all the family they love it, can I use this as cupcakes, what would be the adjust on timing, thanks
Dear Nicola, I’ve not made these as cupcakes for ages, but try about 14 minutes. Maybe test after 12 if using small fairy cake cases.
2023 and just came accross this recipe…WOW! didn’t have treacle so used golden syrup and added 1 teaspoon of chilli powder. Double Wow wow! This cake is amazing. Took it to work as we had a training day and it went down a treat, so much they were fighting over the last piece. Amazing recipe, thank you so much, a real crowd pleaser.