Soft, Lightly-Spiced Cakes
This easy vegan ginger cake is so comforting and perfect with a warm drink. It is only lightly spiced and is complimented by a delicious coffee glaze.
For more yummy cake inspiration, also see my vegan gingerbread loaf cake.
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Ingredients For This Recipe
- Soy milk
- Apple cider vinegar - mix this into the soy milk to create buttermilk
- All-purpose flour
- Light brown sugar
- Ground ginger - don't use fresh ginger for this recipe
- Baking powder
- Baking soda
- Salt
- Canola oil - canola oil is the same as rapeseed oil
- Vanilla extract
- Powdered sugar
- Instant coffee powder - avoid using fresh coffee granules as it won't dissolve
- Warm water
How To Make Vegan Ginger Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Grease the loaf tins with vegan butter.
STEP TWO
Make the vegan buttermilk by mixing together the soy milk and apple cider vinegar.
STEP THREE
Combine the dry ingredients inside a large mixing bowl.
STEP FOUR
Pour in the wet ingredients and fold the batter until smooth.
STEP FIVE
Pour the cake batter into the loaf tins. Bake until golden brown.
STEP SIX
;et the two cakes cool in their tins.
STEP SEVEN
Make the coffee glaze. Spoon it over the cakes.
Tips For Making Vegan Ginger Cakes
Use Ground Ginger
Don't use fresh ginger for this recipe as it won't integrate as well.
Don't Over-Mix The Cake Batter
Just fold by hand until no flour pockets remain. This will ensure that the ginger cake doesn't become dense.
How To Store My Vegan Ginger Cake
Store this cake inside an airtight container at room temperature for up to three days or inside the fridge for up to four days.
More Soft Cake Recipes
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Best Vegan Ginger Cake with Coffee Glaze
- Total Time: 30 minutes
- Yield: 2 Cakes 1x
- Diet: Vegan
Description
This vegan ginger cake is topped with a delicious coffee glaze. The flavour combination is heavenly. You need to try it!
Ingredients
Ginger Cake Batter:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 185g all-purpose flour (sifted)
- 150g light brown sugar
- 3.5 teaspoons ground ginger
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml canola oil (rapeseed)
- 1 teaspoon vanilla extract
Coffee Glaze:
- 160g powdered sugar (sifted)
- 1 teaspoon instant coffee powder
- 2 Tablespoons warm water
Instructions
Preparation:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm cake tins with vegan butter then set aside.
Make the cake:
- Firstly, prepare the vegan buttermilk. Mix the apple cider vinegar into the soy milk then let it curdle for 8 minutes. While you wait, measure out the other ingredients.
- To a mixing bowl, flour, light brown sugar, ground ginger, baking powder, baking soda, salt. Mix these dry ingredients well.
- Pour your vegan buttermilk, canola oil and vanilla extract into the dry ingredients then fold the ingredients together until all the flour pockets are gone.
- Pour the ginger cake batter into the two greased loaf cake tins then bake the cakes in centre of the oven for 20 minutes. When the ginger cakes are ready, a skewer will come out of them completely clean.
- Let the cakes cool in their tins for 15 minutes then place them onto a cooling rack for a little longer.
Make the coffee glaze:
- To a small bowl, add the powdered sugar and the instant coffee.
- Mix in the warm water until a glaze forms.
- Spoon the coffee glaze over the two ginger cakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Ginger Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 203
- Sugar: 25.6 g
- Sodium: 263.4 mg
- Fat: 4.4 g
- Carbohydrates: 39.4 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Keywords: vegan ginger cake, ginger cake, vegan cakes, vegan desserts, vegan baking, vegan food
Susan Fielding says
Delicious recipe thank you.
★★★★★
Jen says
I'm going to try this tonight!
★★★★★