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    Home » Baking » Cakes/Traybakes/Refrigerator bakes

    Old-Fashioned Gingerbread Cake

    Published: May 29, 2022 · Modified: May 29, 2022 by Jacq · This post may contain affiliate links ·6 Comments

    Jump to Recipe Print Recipe

    This recipe for old-fashioned gingerbread cake is adapted from a traditional recipe from the 1800s. It results in a vegan gingerbread that is deliciously soft, moist, rich yet light, and packed with ginger, cinnamon, treacle and syrup flavours.

    Finished of with a classic, simple, sweet water icing.

    For extra special occasions finish of with pieces of crystalized ginger or candied fruits.

    This old-style gingerbread cake recipe uses everyday pantry ingredients and results in a whopping cake that weighs over 1kg!

    iced gingerbread cake on wooden chopping board with pieces of crystalized ginger on top, brown mugs to background along with a white tea pot.

    Origin of gingerbread

    Gingerbread comes in a variety of forms including cake, sweet breads, biscuits and cookies, and even quaint house shapes!

    Gingerbread has a long history and can be dated back to the ancient Egyptians and Greeks. A Greek gingerbread biscuit recipe has even been traced back to 2400BC!

    Gingerbread was common during the British Medieval ages, whereas fancy decorated gingerbread houses originated in Germany during the 1800s.

    Medieval England gingerbread was rather different from modern gingerbread cake as it was prepared with breadcrumbs that were mixed through a boiled concoction of spices, saffron, pepper and honey.

    Even though medieval gingerbread was termed gyngerbrede the spice ginger was not essential for including within medieval recipes!

    Nowadays many countries have their own sweet versions of gingerbread cake from the US molasses enriched dark gingerbread, to the lighter British golden syrup gingerbread cake, and the toffee-like flavoured sticky Jamaican gingerbread.

    Not to mention all the delicious crisp and soft gingerbread man/woman or person cookies, biscuits and sweet houses that are so popular during the Autumn and Winter festivities.

    a square of gingerbread cake close-up image served on white plate with more pieces of cake to background.

    How to prepare old-fashioned gingerbread cake

    First, prepare the vegan sour milk/buttermilk.

    vegan buttermilk in a glass jug with silver spoon.
    ingredients for gingerbread cake melting in saucepan with fork to side.

    Pour the soya milk and apple cider vinegar [or lemon juice] into a jug and leave to curdle for about 15 minutes.

    Add the margarine, golden syrup, treacle [or molasses] and the sour milk to a saucepan.

    Over a gentle heat stir until combined.

    bicarbonate of soda whisked through wet ingredients in saucepan with a fork.
    dry ingredients added to melted liquid ingredients in a mixing bowl.

    Sprinkle in the bicarbonate of soda and with a fork whisk until well mixed and foamy.

    Pour and scrape the liquid mixture into a mixing bowl.

    Sieve the flour and baking powder into the bowl over the liquid. Add the salt, ginger and cinnamon powder.

    gingerbread cake ingredients mixed together with wooden spoon.
    gingerbread batter scooped into square cake tin ready to be baked.

    Give the gingerbread batter a good mix and scoop it into the cake pan.

    baked gingerbread cake on wire rack.
    gingerbread cake with white water icing on top.

    Bake for 35-45 minutes or until risen, dark golden, and a skewer popped into the centre comes out clean.

    Once cool the cake can be iced.

    Sieve the icing/powdered sugar into a bowl and stir through the water.

    Cover the gingerbread with the icing.

    gingerbread iced and set, and sliced into nine portions on chopping board, teapot and cups to side.
    gingerbread sliced into smaller portions and placed into cake tin, white background with brown flower tea towel and mug with white flowers to background.

    Once the water icing has set slice the gingerbread into portions, either 9 large squares or 18 smaller pieces.

    Alternatively keep the gingerbread cake whole and just slice each portion as required.

    Optional: Top each slice with a piece of crystalized ginger or candied fruit or candied fruit peel.

    Recipe Notes

    What's the best way to store gingerbread cake?


    To best preserve the gingerbread cakes freshness, wrap up in a layer of baking parchment and a second layer of kitchen foil.

    Place in an air-tight covered container for 1-2 weeks, and store in a cool, dry area.

    Alternatively gingerbread cake can be stored in the refrigerator but do wrap it up well to prevent the cake drying out too fast.

    Can gingerbread cake be frozen?


    Yes, gingerbread cake can be frozen. Wrap well with a layer of parchment paper and a layer of kitchen foil, and place into a freezer bag or container.

    Freeze for 2-3 months.

    If freezing an iced gingerbread cake let the icing set completely before wrapping and freezing.

    To defrost, unwrap the cake and defrost to room temperature.

    What goes well with gingerbread cake?


    A big spoon and a nice cup of tea! Or coffee, chilled oat milk, hot cocoa, turmeric latte...

    Alternatively, enjoy a slice of gingerbread cake for dessert or pudding along with hot vegan custard, vegan whipped or single pouring cream, or a tasty scoop of vegan ice cream.

    For an easy and quick vegan custard recipe [using custard powder] have a look at the recipe notes for our tasty coconut and jam sponge cake.

    Can I use a different topping for gingerbread cake instead of the water icing?


    Yes. If preferred a vegan cream cheese topping can be added to the gingerbread cake. There is an easy vegan cream cheese frosting method included within the recipe notes for our pumpkin spiced fruit loaf cake.

    When is it traditional to enjoy gingerbread cake?


    Gingerbread cake is traditionally enjoyed during the autumn and winter festivities especially Thanksgiving, Bonfire Night, Christmas, and New Year celebrations.

    During the 1800s the British Queen Victoria [reign: June 1837-January 1901] would feed her dog pieces of gingerbread at Christmas time whereas her husband Prince Albert rewarded his children with gingerbread at Christmas time for being good throughout the year.

    However, any time of the year is perfect for a slice of heart warming, home-made gingerbread cake.

    Especially on the US National Gingerbread Day on the 5th June and the UK Gingerbread day on the 21st November 2022.

    eighteen slices of gingerbread cake on large wooden board, with small dish of crystalized ginger to front, and mug with white flowers to back and brown flower tea towel background.

    For more tasty traditional vegan baking recipes do have a look at our ever growing family collection for inspiration for your next bake.

    Especially delicious is this vintage American Streusel Coffee Cake and this All-Bran Cinnamon Loaf Cake and our family favourite traditional Fruit Loaf Cake, this recipe just never gets old!

    gingerbread sliced into smaller portions and placed into cake tin, white background with brown flower tea towel and mug with white flowers to background.

    Classic Gingerbread Cake [Just Like Grandmas]

    Print Recipe
    This gingerbread cake is deliciously soft, moist, rich yet light, and packed with ginger, cinnamon, treacle and syrup flavours.
    A slice is perfect with a nice cup of tea, coffee or chilled oat milk [and your feet up having a well earned break]!
    Or enjoy for pudding or dessert with a generous helping of vegan hot custard, whipped or single pouring cream, or a scoop of ice cream.
    Course after dinner treat, Dessert, Party, picnic, Snack
    Cuisine American, British
    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Servings 18 slices or 9 large squares
    Calories 226
    Author Jacq

    Equipment

    • 8 inch square cake pan a loose-bottomed cake pan is a bonus [plus lined with greaseproof paper if necessary]
    • Mixing bowl
    • Saucepan
    • Measuring jug
    • sieve

    Ingredients

    Buttermilk

    • 250 millilitres soya milk
    • 2 teaspoon apple cider vinegar or white distilled vinegar or fresh lemon juice

    Cake:

    • 400 grams plain flour all-purpose flour
    • 2 teaspoon baking powder
    • 1 tablespoon ginger powder use a heaped tablespoon [e.g. don't level out the ginger across the top]
    • 1 teaspoon cinnamon powder
    • ½ teaspoon salt
    • 140 grams black treacle or molasses
    • 170 grams golden syrup or light corn syrup
    • 100 grams vegan margarine
    • 1 teaspoon bicarbonate of soda

    Icing:

    • 250 grams icing sugar plus 7 teaspoons water

    Optional:

    • crystalized ginger pieces or candied fruit or candied fruit peel
    Metric - US Customary

    Instructions

    Prepare the vegan sour milk/buttermilk

    • Pour the soya milk and apple cider vinegar [or fresh lemon juice]. Set aside for about 15 minutes to curdle. Stir well before using.

    Meanwhile preheat the oven 160 Fan, 180 C, 356 Fahrenheit, Gas 4.

    • Prepare the cake pan by either greasing with margarine and dusting the base and sides with a light covering of flour, or line with greaseproof/baking parchment.
    • Add the golden syrup, black treacle, margarine and sour milk into a saucepan.
      [Top tip: dip the measuring spoon used to scoop up the treacle and syrup, in boiling water before scooping up each spoonful, as then the syrup will roll off the spoon much easier]
      Over a gentle heat melt the ingredients, and stir until smoothly combined.
      [don't allow the mix to boil]
    • Remove the pan from the heat and sprinkle in the bicarbonate of soda and whisk until a little foamy.
    • Pour and scrape the liquid mixture into a mixing bowl.
    • Sieve the flour and baking powder into the liquid mixture. Add the salt, cinnamon and ginger powders.
    • Give it all a good mix until combined.
    • Scoop the gingerbread batter into the cake pan.
    • Bake on the middle or lower oven shelf for 35-45 minutes, or until risen, dark golden, firm and a skewer popped into the centre comes out clean.
    • Fan ovens may bake quicker so check after 35 minutes. I used an electric oven at 180C and the gingerbread was baked at 40 minutes.
    • [Don't worry if your cake rises a little higher in the middle and cracks as it will be perfectly fine. Once the cake has cooled the surface can be gently pressed down before icing.]
    • Cool in the cake pan for at least 30 minutes before carefully removing and cooling on a wire rack before icing.

    Icing:

    • Sieve the icing [powdered] sugar into a bowl. Stir a few teaspoons of water through the icing at a time so that the icing does not become too thin. About 6-7 teaspoons will be required but exact amounts depends on how thick or thin you prefer your icing.
    • If your cake has a crack, press the top gently down a little to level out the surface better.
      Spoon the icing over the top and spread out to the edges, the icing may drip down the sides and create a delicious look!
    • Leave the cake for a few hours for the icing to completely set before wrapping and storing.
    • Gingerbread is tastier if left until the next day to cut and enjoy.
    • The gingerbread cake can be sliced into 9 generous sized portions or 18 smaller but decent size slices.
      Or store the cake whole and simply cut a slice when required.
    • Optional: Serve each slice with a piece of crystalized ginger, or a piece of candied fruit or candied fruit peel.
    • For a delicious pudding serve the gingerbread with hot vegan custard, vegan whipped cream or single pouring cream, or a scoop of vegan ice cream.

    Notes

    • Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
    • Gingerbread cake can be stored for 1-2 weeks if wrapped and stored properly in a cool dry area. Wrap with a layer of greaseproof/baking paper and a second layer of kitchen foil, and place into a cake/cookie tin or air-tight container.
    • Or freeze for 2-3 months. Iced gingerbread can also be frozen.
    • Before wrapping and storing gingerbread wait until the icing has set completely.
    • A little piece of crystalized ginger placed on top of each slice of gingerbread intensifies the ginger flavour and adds a nice contrasting texture. However, kids may not appreciate the fiery taste of crystalized ginger! 
    • If your in the UK, Home Bargains was selling packets of crystalized ginger so its worth a look if you can't find any.
    • Candied fruit slices or candied fruit peel is a nice replacement for crystalized ginger, or simply omit this addition.

    Nutrition

    Calories: 226kcal | Carbohydrates: 45g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 217mg | Potassium: 161mg | Fiber: 1g | Sugar: 27g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

    Prepared this tasty old-fashioned gingerbread cake?

    We would love to know how you liked the recipe. It would be wonderful if you would leave us a comment below.

    Thanks so much

    Jacq x

    « Old-Fashioned Oatmeal Cookies
    Classic Oatmeal Raisin Cookies »

    Reader Interactions

    Comments

    1. Anita

      June 15, 2022 at 9:32 pm

      5 stars
      The ginger cake is fluffy and full of flavors. I love the crystalized gingers for topping too.

      Reply
      • Jacq

        June 16, 2022 at 10:03 am

        Thank-you! Happy you enjoyed the gingerbread. I love the crystalized ginger too it gives a tasty fiery sweetness 🙂

        Reply
    2. Amy

      June 15, 2022 at 8:45 pm

      5 stars
      This is my fave cake ever!! My gosh, can't wait to bake it on repeat this holiday season!

      Reply
      • Jacq

        June 15, 2022 at 8:50 pm

        It's my favourite cake also! Especially with some hot custard. I can't wait for the holiday season though as its so good any time of the year! 🙂

        Reply
    3. Dannii

      June 15, 2022 at 8:17 pm

      5 stars
      I love anything with ginger in it and this cake looks amazing. So light and fluffy.

      Reply
      • Jacq

        June 15, 2022 at 8:31 pm

        Thanks! Hope you enjoy the gingerbread cake 🙂

        Reply

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