Old-Fashioned Vegan Ginger Cake Recipe

Author: Freya Erickson

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Old-Fashioned Vegan Ginger Cake Recipe

This old-fashioned spiced vegan ginger cake is moist and sticky and will last for ages in the cake tin. Enjoy with a cup of tea and transport yourself back to memories of your childhood baking with grandma.

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So, firstly, gingerbread is not really bread, in much the same way that banana bread isn’t bread, or that ginger nuts don’t contain nuts.

In fact, the word gingerbread is a derivative of the old French word, gingebras, which referred to preserved (stem) ginger.

My vegan version comes via a couple of sources, Delia Smith’s indispensable Book of Cakes, and Margaret Costa’s equally essential Four Seasons Cookery Books.

What I also love about these old-fashioned recipes is that they were made with the busy housewife in mind. They are quick to prepare, usually dumping wet ingredients into dry, mixing well, and then baking.

Whilst I am not a lazy cook, I am a busy one, and love a recipe that can be prepared in less than 10 minutes.

Because this old-fashioned vegan gingerbread isn’t overly sweet, I like to add a simple lemon sugar icing as lemon and ginger have a natural affinity.

Total Time: 55 minutes

Prep Time: 10 minutes

Cook Time: 45 minutes

Servings: 9


Total Time: 55 minutes

Servings: 9




(Servings: 9)

  • For the vegan ginger cake:
  • 18.888888888889 18.888888888889 g plain flour
  • 0.22222222222222 0.22222222222222 tsp baking powder
  • 0.22222222222222 0.22222222222222 tsp ground ginger
  • 0.055555555555556 0.055555555555556 tsp mixed spice
  • Pinch of salt
  • 6.6666666666667 6.6666666666667 g vegan butter, softened
  • 6.6666666666667 6.6666666666667 g brown sugar
  • 0.22222222222222 0.22222222222222 Tbsp molasses
  • 0.22222222222222 0.22222222222222 Orgran Vegan Eggs (2 tbsp powder whisked up with 4 tbsp cold water)
  • 18.888888888889 18.888888888889 ml soy milk
  • 0.11111111111111 0.11111111111111 tsp bicarbonate of soda
  • For the icing:
  • 12.222222222222 12.222222222222 g vegan icing sugar
  • 0.11111111111111 0.11111111111111 lemon, juiced (zested first if you want to decorate the cake)


To make the vegan ginger cake:

  1. Preheat oven to 160c
  2. Sift together the flour, ginger powder, mixed spice, salt, and baking powder in a large mixing bowl
  3. In a heatproof mixing jug, warm the molasses, butter, and sugar together. I put mine in the microwave for about 30 seconds
  4. Pour the warmed molasses/butter/sugar mixture into the flour and mix well
  5. Beat in the vegan egg mixture.
  6. Gently warm the milk and bicarbonate of soda and beat this into the cake batter
  7. Pour into your prepared cake tin and bake for about 40 minutes, or until the cake is springy to the touch.
  8. Leave to cool in the tin for 5 minutes, then remove from tin to a cooling rack.

To make the icing:

  1. Sift the icing sugar into a smallish bowl, then whisk the lemon juice into it until it reaches a thick but spreadable consistency
  2. Pour over your cooled cake and gently spread with a spatula.
  3. Sprinkle with lemon zest and candied ginger

If you love the rich flavours of ginger, you will love this stunning vegan gingerbread trifle. 

Written by

Freya Erickson

Hi I'm Freya, a foodie-obsessed writer who likes to take old recipes and modernise them for the plant-based world we live in. I am the creator, cook and photographer of vegan food blog, sweeterthanoats.com and you can usually find me there, cooking up a plant-based storm in the kitchen! I currently live in the wilder climbs of Essex and love nothing more than visiting food markets, old bookshops, and trying out the latest plant-based products. When I'm not working, I spend most of my free time trying to keep my plant family alive, photographing food (which is always cold by the time I get to eat it!), and listening to true crime podcasts.

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