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–+ servings
A single slice of my vegan ginger cake on a white plate. It is topped with a coffee glaze.
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5 from 3 votes

Best Vegan Ginger Cake with Coffee Glaze

This vegan ginger cake is topped with a delicious coffee glaze. The flavor combination is heavenly. You need to try it!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Ginger Cake
Diet: Vegan
Servings: 12 Slices
Calories: 202kcal
Author: DJ

Ingredients

Ginger Cake Batter:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 185 g all-purpose flour sifted
  • 150 g light brown sugar
  • 3.5 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 50 ml canola oil rapeseed
  • 1 teaspoon vanilla extract

Coffee Glaze:

  • 160 g powdered sugar sifted
  • 1 teaspoon instant coffee powder
  • 2 Tablespoons warm water
Metric - US Customary

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 center 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 powder.
  • Mix in the warm water until a glaze forms.
  • Spoon the coffee glaze over the two ginger cakes.

Video

Notes

  • If you want balanced ginger flavors in this recipe which are fairly strong but not overwhelming, use ground ginger. Don't use fresh ginger for these cakes as it won't integrate as well. You won't be able to taste it much, unless you use a lot.
  • Instead of mixing the batter vigorously, simply fold by hand until no flour pockets remain. This will ensure that the ginger cake doesn't become dense as a result of over-working the gluten.

Nutrition

Calories: 202kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 327mg | Potassium: 69mg | Fiber: 1g | Sugar: 26g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg