Vegan ginger loaf cake

Get set for autumn with this iced and spiced ginger loaf cake. It’s a real treat, whether you’re vegan or not

  • Prep:15 mins
    Cook:50 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 353
  • fat 11g
  • saturates 1g
  • carbs 61g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.4g


  • 100ml vegetable oil, plus extra for the tin
  • 275g self-raising flour
  • 150g dark muscovado sugar
  • 1 tsp baking powder
  • 1 tbsp ground ginger
  • 50g treacle
  • 50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup
  • 150g icing sugar
  • ½ lemon, juiced
  • 4 crystallised stem ginger pieces, sliced


  1. Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.

  2. Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.

  3. Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

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