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5 from 10 votes

Vegan Ginger Cake

This fluffy spiced vegan ginger cake is very easy to make and is perfect for Christmas. It's topped it with a vanilla buttercream and coconut for a festive touch!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Cuisine: American, Australian, British, Vegan
Servings: 16
Author: Anthea

Ingredients

Wet ingredients

  • ¼ cup (85g) dark molasses, or dark treacle in the UK/Australia (not blackstrap molasses, note 1)
  • ¾ cup (190g) dairy-free milk
  • ¾ cup (145g) packed brown sugar, granulated sugar or coconut sugar
  • ½ cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar, white vinegar or lemon juice, optional
  • 1 teaspoon vanilla extract, optional

Dry ingredients

To decorate (optional)

Instructions

  • Preheat your oven to 180°C (340°F). Line or grease an 8-inch (20 cm) square baking pan with parchment paper. (see note 3 for a 9-inch or 23 cm square pan)

Make the vegan ginger cake:

  • Warm up the molasses on the stovetop over low heat for a few minutes or in the microwave for 30 seconds or until it's very runny.
  • Add the molasses and the rest of the wet ingredients to a large bowl and whisk until combined. Add all the dry ingredients and whisk until just combined (a few small lumps are fine, as long as they aren't lumps of dry flour).
  • Pour the batter into your prepared cake tin and bake for 32-38 minutes. The cake is ready when you insert a toothpick in the middle and it comes out clean or when the center of the cake feels firm to the touch. Let the cake cool in the tin for 20 minutes then transfer to a wire rack.

Make the frosting, decorate and serve:

  • Add the butter to a large mixing bowl. Beat the butter with a hand mixer until it's light and fluffy. Add the sugar and vanilla and beat the mixture on low speed for a minute until it's combined. Increase the mixer to high speed and beat until the mixture is light and fluffy. Add more sugar for a firmer icing or a dash of milk for a softer icing.
  • When the cake has completely cooled, spread the frosting on the cake and slice it into squares. If desired, generously sprinkle coconut on the frosting and press down the coconut so it sticks. Serve and enjoy!
  • Store leftover cake in an airtight container at room temperature for 1-2 days (unless you live in a warm climate), in the fridge for up to 3 days or in the freezer for up to 1 month.

Notes

  1. Alternatively, you can use maple syrup or golden syrup.
  2. You can also use a vegan spreadable butter but use it chilled rather than at room temperature.
  3. If you have a 9-inch (23 cm) square pan, scale up the recipe to 21 serves. Tap on the number next to 'servings' to increase all the ingredient quantities. The cake will take 25 to 30 minutes to bake.
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!