This recipe for Vegan Gingerbread Cake is adapted from an old-fashioned recipe from the 1800s. This egg-free and dairy-free gingerbread is deliciously soft, moist, rich yet light, and packed with ginger, cinnamon, treacle and syrup flavours. This vintage gingerbread cake recipe uses everyday store cupboard ingredients.
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Origin of gingerbread
Gingerbread comes in a variety of forms including gingerbread cake or Parkin cake, bread/loafs, buns, biscuits, Parkin biscuits, gingerbread people and gingerbread houses. 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!
During the British Medieval era gingerbread was rather different from modern gingerbread 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.
Gingerbread was part of a Victorian Christmas as the British Queen Victoria [reign: June 1837-January 1901] would feed her dog pieces of gingerbread at Christmas time, while her husband Prince Albert rewarded his children with gingerbread at Christmas time for being good throughout the year.
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.
Gingerbread cake is traditionally enjoyed during the autumn and winter festivities especially for Thanksgiving, Halloween, Bonfire Night, Christmas, and New Year celebrations.
Ingredients
For dairy-free buttermilk or sour milk:
- milk [we used soya milk but any milk will do]
- apple cider vinegar [or fresh lemon juice]
For the rest of the cake:
- plain flour [all-purpose flour or cake flour]
- baking powder
- bicarbonate of soda [baking soda]
- ground ginger
- ground cinnamon
- salt
- black treacle [or dark molasses]
- golden syrup [or light molasses]
- margarine/butter [we used Stork baking spread which is labelled vegan]
For the icing:
- icing sugar [powdered sugar]
- water
Optional garnish:
- crystallised or candied ginger pieces
How to prepare
Step 1: First, prepare the dairy-free buttermilk. Pour the soya milk and apple cider vinegar [or lemon juice] into a jug and leave to curdle for about 15 minutes.
Step 2: Add the margarine, golden syrup, treacle and the dairy-free buttermilk to a saucepan.
Step 3: Over a gentle heat stir until combined.
Step 4: Sprinkle in the bicarbonate of soda and with a fork whisk until well mixed and foamy.
Step 5: Pour and scrape all the liquid mixture into a mixing bowl.
Step 6: Sieve the flour and baking powder into the bowl with the liquid. Add the salt, ground ginger and cinnamon.
Step 7: Give the gingerbread mixture a good stir and then scoop it into a cake pan.
Step 8: Bake for 35-45 minutes or until risen, dark golden, and a skewer popped into the centre comes out clean.
Prepare the icing:
Step 1: Once cool the cake can be iced. Sieve the icing sugar into a bowl and stir through the water.
Step 2: Cover the gingerbread with the icing.
Step 3: Once the 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 crystallised ginger or candied fruit or candied fruit peel.
Recipe Notes
Storing
To best preserve the gingerbread cakes freshness, wrap it up in a layer of baking paper 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.
Gingerbread cake can be frozen. Wrap well with a layer of baking paper and a layer of kitchen foil, and place into a freezer bag or container. Freeze for 2-3 months.
FAQ'S
Yes. If preferred a dairy-free 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.
If you don't live in the UK you may find it difficult to source golden syrup so you can replace it with light molasses.
If you don't live in the UK you may find it difficult to source black treacle so you can replace it with dark molasses.
More Old-Fashioned Cakes - made vegan
All our cake recipes are egg-free and dairy-free so perfect for vegans and plant-based diets, as well as those with egg or dairy allergies, as well as those looking for budget-friendly bakes. Despite having no eggs or dairy we aim for our vintage bakes to taste similar to the original as we only use everyday store cupboard ingredients. We don't want you to have to source hard-to-find or expensive ingredients.
A few of our family favourite bakes are this Streusel Coffee Cake and this All-Bran Cinnamon Loaf Cake, and this Old-Fashioned Applesauce Cake, and our all-time family favourite our traditional Fruit Loaf Cake.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Gingerbread Cake
Equipment
- Measuring jug or small bowl
- mixing spoon
- 8 inch square cake pan a loose-bottomed cake pan is a bonus [plus lined with baking paper]
- Saucepan
- cutlery fork
- sieve
- Mixing bowl
- cooling rack
Ingredients
Buttermilk
- 250 millilitres dairy-free milk [we used soya milk]
- 2 teaspoons apple cider vinegar [or white distilled vinegar or fresh lemon juice]
Cake:
- 400 grams plain flour [all-purpose flour/cake flour]
- 2 teaspoons baking powder
- 1 tablespoon ground ginger [use a heaped tablespoon, e.g. don't level out the ginger across the top of the spoon]
- 1 teaspoon ground cinnamon
- ½ teaspoon salt [we used sea salt]
- 140 grams black treacle [or dark molasses]
- 170 grams golden syrup [or light molasses]
- 100 grams dairy-free margarine/butter [we used Stork baking spread]
- 1 teaspoon bicarbonate of soda [baking soda]
Icing:
- 250 grams icing sugar [powdered sugar]
- 7 teaspoons water [may need more or less]
Optional:
- 3 tablespoons crystallised or candied ginger pieces [use more or less, or replace with candied fruit or candied fruit peel]
Instructions
Prepare the dairy-free buttermilk:
- Pour the dairy-free milk and apple cider vinegar [or fresh lemon juice] into a measuring jug or small bowl. Set aside for about 15 minutes to curdle. Stir well before using.250 millilitres dairy-free milk, 2 teaspoons apple cider vinegar
Meanwhile, preheat the oven to 180°C / 160°C fan / 356°F / Gas mark 4.
- Grease the cake pan with margarine and line with baking paper.
- Add the golden syrup, black treacle, margarine and dairy-free buttermilk into a saucepan. Over a gentle heat melt the ingredients, and stir until smoothly combined. Don't allow the mix to boil.[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]140 grams black treacle, 170 grams golden syrup, 100 grams dairy-free margarine/butter
- Remove the pan from the heat and sprinkle in the bicarbonate of soda and whisk using a cutlery fork until it's a little foamy.1 teaspoon bicarbonate of soda
- Pour and scrape all the liquid mixture into a mixing bowl.
- Sift the flour and baking powder into the liquid mixture. Next, add the salt, cinnamon and ginger.400 grams plain flour, 2 teaspoons baking powder, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Give it all a good mix until combined.
- Scoop the gingerbread mixture 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. We 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 placing on a cooling rack.
Icing:
- Sift the icing 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.250 grams icing sugar, 7 teaspoons water
- 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 thickly drip down the sides and create a delicious homely look.If using crystallised ginger, scatter bits of it over the cake.3 tablespoons crystallised or candied ginger pieces
- 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.
- For a delicious pudding serve the gingerbread with hot vegan custard, vegan whipped cream or 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 baking paper and a second layer of kitchen foil, and place into a cake tin or air-tight container.
- Or freeze for 2-3 months.
- Before wrapping and storing gingerbread wait until the icing has set completely.
- A little piece of crystallised 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 crystallised ginger.
- If you're in the UK, Home Bargains sells packets of crystallised ginger so it's worth a look if you can't find any.
- Candied fruit slices or candied fruit peel is a nice replacement for crystallised ginger, or you can simply omit as it's optional.
Nutrition
Comments
Prepared our Vegan Gingerbread Cake recipe? We would love to know how you got on with the recipe by clicking the star ratings and leaving us a comment. All feedback is very much appreciated. Thanks so much! Jacq x
Heather says
I love the smell of a gingerbread cake in the oven...smells like the holidays! This looks moist, tender and oh so scrumptious..can't wait to make it!
Jacq says
You won't be disappointed! This gingerbread cake is a keeper 🙂
Anita says
The ginger cake is fluffy and full of flavors. I love the crystalized gingers for topping too.
Jacq says
Thank-you! Happy you enjoyed the gingerbread. I love the crystalized ginger too it gives a tasty fiery sweetness 🙂
Amy says
This is my fave cake ever!! My gosh, can't wait to bake it on repeat this holiday season!
Jacq says
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! 🙂
Dannii says
I love anything with ginger in it and this cake looks amazing. So light and fluffy.
Jacq says
Thanks! Hope you enjoy the gingerbread cake 🙂
jill says
Can i use skimmed milk as im not vegan but love the sound of this recipie if you could let me know please
Jacq says
Hi Jill! Yes, you can use whatever milk you usually use x