The first chill of autumn, the first fire of the season and the shorter days all have me yearning for comfort food and warming spices.
This vegan sticky ginger cake, eaten slightly warm from the oven with a hot cup of tea, heralds the new season perfectly.
Bake yourself a batch, grab a blanket and curl up on the sofa with a good movie – go on, I give you permission!
Vegan sticky ginger cake is perfect for Halloween, Bonfire Night, Harvest Festivals and for all the regular days in between.
It also makes a great alternative to fruit cake at Christmas for those who don’t like traditional Christmas cake and at Easter instead of simnel cake. I’d eat it any day of the year quite frankly!
I cut my cake into 16 very generous pieces – you could definitely cut each of those in half and have a very handy batch of 32 cakes to share or sell at school Christmas fairs!
I know I keep raving on about the joy I have found in vegan baking but it really has been a revelation to me that eggs are just not needed in baking. Look at the fluffiness in this close up – doesn’t it just make you want to dive on in?!
How to Make Vegan Sticky Ginger Cake
There’s nothing complicated about this vegan ginger cake recipe, no fancy ingredients, no weird magic – it’s just a traditional gingerbread recipe, made vegan. I don’t think even my Granny would notice the difference and she is the one who taught me to make her traditional ginger cake all those years ago!
Here are a few tips to help you on your way:
- I’ve used soya milk combined with a little vinegar to create a vegan buttermilk which reacts with the bicarbonate of soda to give the rise we all look for in a good cake.
- It is important to allow the heated butter, sugar and treacle mixture to cool so make sure you have made time for this step.
- This cake keeps well in an airtight tin but it will be stickier on day two than on day one – a bonus in my book!
Looking For More Vegan Cakes and Bakes? Try My:
- Easy Vegan Victoria Sponge Cake
- Brownies with Pumpkin and Pecans
- Chocolate Fudge Cake
- Traditional Syrupy Flapjack
Easy Sticky Ginger Cake
- 225 g vegan butter
- 225 g dark muscovado sugar
- 225 g black treacle
- 235 ml soya milk
- 1 tbsp cider vinegar
- 340 g plain flour
- 2 heaped tsp ground ginger
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- pinch salt
- Preheat the oven to 150C/300F.
- Grease and line a 23cm square cake tin with baking parchment.
- Melt the butter, treacle and sugar in a saucepan over gentle heat and leave to cool.
- Stir the vinegar into the soya milk and leave to stand for 5 minutes until curdled.
- Sift the flour, bicarbonate of soda, salt and spices into a large bowl.
- Add the cooled treacle mixture and the milk mixture to the dry ingredients and stir well to combine.
- Pour the mixture into your prepared tin and bake in the preheated oven for about an hour. The cake is cooked when a skewer inserted into the centre comes out clean.
- Leave to cool in the tin, turn out, cut into squares and store in an airtight container.