Vegan Gingerbread Cake
Servings: 18 slices or 9 large squares
Calories: 226kcal
This recipe for Vegan Gingerbread Cake is adapted from an old-fashioned Victorian 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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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
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
