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    Home » Recipes » Baking Recipes

    Published: Nov 6, 2022 by DJ · This post may contain affiliate links · 1 Comment

    Soft Vegan Gingerbread Loaf Cake

    Jump to Recipe·Print Recipe

    Soft And Fluffy Cakes

    You know it's the festive season when you're baking a vegan gingerbread cake and this Biscoff drizzled one is a treat you don't want to miss out on!

    Try some more of my fluffy cakes such as my vegan coffee walnut cake and my vegan oreo cake.

    Prefer To Watch Instead?

    Ingredients For This Recipe

    An overhead shot of the ingredients needed to make vegan gingerbread cake.
    • Soy milk
    • Apple cider vinegar - for the vegan buttermilk
    • All-purpose flour
    • Light brown sugar - gives the cake a soft texture
    • Ground ginger - the main ingredient
    • Ground cinnamon
    • Allspice
    • Ground nutmeg
    • Baking powder
    • Baking soda
    • Salt
    • Canola oil - this is the same as rapeseed oil
    • Vanilla extract
    • Maple syrup - gives it an extra hint of sweetness
    • Powdered sugar
    • Biscoff spread - for the glaze
    A loaf of vegan gingerbread cake with the front sliced off. The cake looks fluffy and moist on the inside. Biscoff glaze is on top.

    How To Make Vegan Gingerbread 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 cake tins with vegan butter.

    Two greased cake tins.

    STEP TWO

    Make the vegan buttermilk.

    The soy milk curdling in a pyrex measuring jug.

    STEP THREE

    Combine the dry ingredients in a bowl.

    The dry ingredients combined in a large bowl.

    STEP FOUR

    Add in the wet ingredients.

    The wet ingredients added to the bowl.

    STEP FIVE

    Fold the dry into the wet to make a cake batter.

    The dry ingredients have been folded into the wet, creating a light brown gingerbread cake batter.

    STEP SIX

    Pour the mixture into the cake tins and bake.

    The batter has been poured into the loaf cake tin.

    STEP SEVEN

    Let the cakes cool.

    The cakes in the tins after being baked. They are golden brown and cooling down.

    STEP EIGHT

    Make the glaze. Spoon it onto the cakes.

    The biscoff glaze in a small bowl, ready to be spooned on to the cakes.

    Tips For Making Gingerbread Cake

    Use Fresh Spices

    If your ground spices have been in the cupboard for a long time. Check their use by date. The fresher the gingerbread spices, the more flavoursome the cake will be.

    Don't over mix the batter

    For a lighter, fluffier cake that isn't dense, just fold the cake batter until all of the flour pockets are gone.

    A single slice of cake. Covered generously in Biscoff glaze on a shiny, white plate.

    Frequently Asked Questions

    Why is my gingerbread cake dry?

    This is normally due to the oven being hot. Gingerbread cakes dry out too quickly. You also may have added too much flour/spices.

    How To Store My Vegan Gingerbread Cake

    Store this gingerbread cake at room temperature for 4 days in an airtight container.

    A shot of an entire loaf of gingerbread cake on a marble platter.

    More Cake Recipes

    Vegan Chocolate Snickers Cake

    Vegan Lemon Drizzle Cake

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A full loaf of my vegan gingerbread cake, sliced and glazed on a marble platter.

    Soft Vegan Gingerbread Loaf Cake


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 30 minutes
    • Yield: 2 Cakes 1x
    • Diet: Vegan
    Pin Recipe
    Print Recipe

    Description

    This easy vegan gingerbread cake is flavoursome, festive and super soft. Add the Biscoff glaze to that and you have a tasty treat.


    Ingredients

    Units Scale

    Gingerbread cake batter:

    • 200ml soy milk
    • 1 teaspoon apple cider vinegar
    • 190g all-purpose flour (sifted)
    • 150g light brown sugar
    • 1.5 teaspoon ground ginger
    • 0.5 teaspoon ground cinnamon
    • 0.5 teaspoon allspice
    • 0.5 teaspoon ground nutmeg
    • 2 teaspoons baking powder
    • 0.5 teaspoon baking soda
    • 1 teaspoon salt
    • 50ml canola oil (rapeseed)
    • 1 teaspoon vanilla extract
    • 1 teaspoon maple syrup

    Biscoff glaze:

    • 160g powdered sugar
    • 2 Tablespoons soy milk
    • 20g biscoff spread

    Instructions

    Preparation:

    1. Preheat your oven to 177 Celsius (350F).
    2. Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.

    Make the cake:

    1. Mix the vinegar into the soy milk to make the vegan buttermilk. Set aside for 7-8 minutes while it curdles. Measure out the other ingredients while you wait.
    2. To a mixing bowl, add the flour, sugar, ground ginger, ground cinnamon, allspice, ground nutmeg, baking powder, baking soda and salt. Mix to combine.
    3. Pour in your curdled soy milk, canola oil, vanilla extract and maple syrup. Don’t mix the cake batter. Just gently fold the dry ingredients into the wet until all the flour pockets are gone.
    4. Equally, pour the gingerbread cake batter into the two cake tins and bake in the centre of the oven for 20 minutes. A skewer will come out nice and clean when it’s ready.
    5. Allow your two cakes to cool in their tins for 15 minutes, then transfer them over to a cooling rack to cool fully.

    Make the glaze:

    1. Add the powdered sugar to a small bowl. Then add the soy milk. Mix them together. This creates quite a thick glaze.
    2. Spoon your glaze over the cooled cakes.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Gingerbread Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 212
    • Sugar: 26 g
    • Sodium: 278.1 mg
    • Fat: 5.1 g
    • Carbohydrates: 40.1 g
    • Protein: 2.3 g
    • Cholesterol: 0 mg

    Keywords: vegangingercake, vegangingerbreadcake, vegancakes, veganbaking, vegantreats, festiverecipes

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Reader Interactions

    Comments

    1. Catherine says

      January 07, 2023 at 7:22 pm

      Made this at Christmas. Beautiful cake 👍

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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