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Top-down view of an iced quick bread on a cutting board with several slices cut.
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5 from 3 votes

Vegan Ginger Loaf Cake

Just right for cold-weather baking, this vegan ginger cake is made with double ginger – powdered and candied! With plenty of spicy warming flavour.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 10
Author: Sophie

Equipment

  • Measuring cups and spoons
  • Mixing bowl
  • Loaf tin

Ingredients

  • 2 cups white all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon or pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ¾ cup plant-based milk
  • ⅔ cup dark brown sugar
  • ¼ cup plus 2 tablespoons light-tasting oil
  • ¼ cup dark maple syrup
  • ¼ cup candied ginger finely chopped

Instructions

  • Preheat the oven to 375°F (190°C) and grease or line a loaf tin. Set aside.
  • Add the flour, spices, baking powder, and salt to a large mixing bowl and whisk together to combine.
    2 cups white all-purpose flour, 1 tablespoon ground ginger, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon sea salt
  • Add the milk, sugar, oil, and maple syrup to the dry ingredients and mix until just combined. A few streaks of flour are fine.
    ¾ cup plant-based milk, ⅔ cup dark brown sugar, ¼ cup plus 2 tablespoons light-tasting oil, ¼ cup dark maple syrup
  • Fold the chopped ginger into the batter.
    ¼ cup candied ginger
  • Transfer the batter to the prepared loaf tin. Bake for 35-40 minutes, or until golden and the top springs back when lightly touched.
  • Cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool fully. Serve as is, or top with a simple icing sugar and lemon juice icing and more candied ginger.

Nutrition

Serving: 1g | Calories: 264kcal