Gingerbread loaf cake that’s free from dairy and egg. This vegan cake has all the yummy spices you associate with autumn and winter.
‘Tis the season to start baking all the autumnal and wintery cakes.
When I made this gingerbread loaf it lasted less than 24 hours! Because it was thoroughly enjoyed so much by my taste testers, I’ve been keen to share this special cake recipe with you.
I’ve got my festive bake on and I’ve been getting busy in the kitchen creating some recipes for you to enjoy over Christmastime. The whole of November and up to Christmas Day, all the bakes you see will be festive so you have some new recipes to try out in December to celebrate Christmas and the New Year.
I made this Gingerbread Loaf Cake using a fabulous recipe from Cozy Peach Kitchen a couple of weeks ago and honestly I’ve dreamed of it ever since. This cake is the epitome of gingerbread perfection if you love a fiery ginger flavour in your bakes, it has various spices in the cake batter and once baked, the top and sides they’re drizzled with orange glacé icing.
With gorgeous flavour from ground ginger, cinnamon and nutmeg. This cake is stunning and perfect for baking throughout the autumn and winter months. A slice of this gingerbread loaf cake and a mug of coffee, tea or hot chocolate is complete and utter bliss.
Vegan Gingerbread Loaf Cake
- 300 ml hot water
- 80 ml golden syrup (substitute with black treacle or molasses)
- 100 g dark or light brown sugar
- 80 ml vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 240 g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 + 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 100 g icing sugar
- 2-3 tablespoons orange juice (add more or less depending on your preferred consistency)
- Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Grease and line a 900g / 2lb loaf tin with parchment paper and set aside.
- In a small bowl, whisk together the hot water and golden syrup until combined. In a jug mix the brown sugar, vegetable oil, apple cider vinegar and vanilla extract to combine.
- Place a sieve over a large mixing bowl, sift the flour, bicarbonate of soda, baking powder, ginger, cinnamon, nutmeg and a small pinch of salt.
- Add both liquid mixtures to the bowl of dry ingredients and whisk until you have a smooth batter - it will be very runny.
- Transfer the batter to the loaf tin and bake for 40-45 minutes or until a cake tester comes out clean.
- Once baked leave the cake to cool in the tin for 10 minutes, then carefully remove and place on a wire rack and allow to cool completely - at this point I recommend leaving the gingerbread overnight to let the flavours develop, but this is optional.
- When the cake is cooled, now is the time to make the icing. Combine the icing sugar with the orange juice, adding more or less until you have the desired consistency. You don't want it too runny, but thick enough to coat the cake.
- Drizzle the icing over the top of the loaf cake. Leave the icing to set before slicing. Store the cake in an airtight container or a cake plate with a cover for up to 3 days.
I love the flavour this tangy orange icing adds, but if you don’t have orange then a lemon is a good alternative or make your icing with water instead. The icing is optional as the loaf tastes gorgeous without it too.
We sliced our cake up and I served my slice with vegan whipped cream and orange zest. We all enjoyed this so much, we’re now even contemplating having it for Christmas Day pudding with toffee sauce. Yum!
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