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Best Vegan Sticky Gingerbread
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Easy Sticky Ginger Cake

A simple recipe for traditional sticky ginger cake, made vegan. 
Course Baked Goods, Cake
Cuisine English
Keyword ginger cake, gingerbread, sticky ginger cake, vegan sticky gingerbread
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings 16 (1 large cake)
Calories 262kcal
Author Chris Mosler | Thinly Spread

Ingredients

  • 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
UK Measurements - US Measurements

Instructions

  • 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. 

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 262kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 260mg | Potassium: 277mg | Fiber: 1g | Sugar: 23g | Vitamin A: 595IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg