Vegan Ginger Loaf Cake Recipes

VEGAN GINGERBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10" bundt pan and set aside.
• In a medium bowl mix together flour, baking soda, baking powder, salt, and spices.
• Using a stand-up mixer, with the paddle attachment, cream together brown sugar and butter until light and fluffy, scraping down the sides as necessary. Add molasses and beat until combined, again scraping down the side of the bowl as needed. Add applesauce and beat again until well combined. The cake batter may look a little curdled at this point. That's okay! It will sort itself out once the rest of the ingredients are added.
• Alternating between wet and dry, add the soy milk and flour mixture in three batches. Scrape down the sides in between. Mix until just combined. Be careful not to over mix.
• Pour batter into prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle, comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.
• Dust with powdered sugar before serving.

VEGAN GINGER LOAF CAKE WITH ORANGE & ALMOND

Steps:

• Preheat oven to 170C/ 325F/ GM3 and grease & line a loaf tin with baking parchment
• Begin by removing lumps from the brown sugar by crushing with a spoon, rubbing between fingers or pulsing through a food processor
• Measure all dry ingredients into a medium sized mixing bowl (sugars, flour, ground almonds, baking powder, baking soda, spices & salt. Stir to combine
• Measure all wet ingredients into a jug. (oil, milk, juice, extracts, syrup). Whisk with a balloon whisk until blended. Add the orange zest
• Pour the wet ingredients into the dry and beat together with the balloon whisk until just combined. Take care not to over-mix as the glutens in the flour will begin to develop and adversely affect the cake texture
• Pour the cake batter into the loaf tin and bake for 50-60 minutes. After 50 minutes test with a skewer - if it comes out clean the cake is cooked. If not, return to the oven and bake for a few more minutes before testing again.
• Once baked, set aside to cool in the tin for 10 minutes, then remove from the tin and parchment and let cool completely on a wire rack
• Mix the icing sugar with 3 tsp of orange juice until smooth. keep adding more orange juice, bit by bit, until a soft-dropping consistency has been obtained. Too thick and the icing will not spread easily over the cake, too runny and it will just fall off the cake
• Once ready, spoon the icing over the cake and guide it with a palette knife to cover the top - it will begin to drip down the sides
• Sprinkle finely chopped crystallised ginger and almond flakes across the top of the cake
• Leave to set slightly before serving
• Store in an airtight container for 2-3 days

VEGAN GINGERBREAD LOAF

Steps:

• In a small bowl, mix ground flaxseed with water. Set aside.
• In a large bowl, whisk all the dry ingredients until well-combined (no clumps of spices remaining).
• In a medium-sized microwave-safe bowl, melt vegan butter (20-30 second intervals). Once melted, whisk in molasses until well combined.
• Next, whisk the remaining wet ingredients into the butter-molasses mix.
• Whisk until as smooth as possible.
• Pour your liquid ingredients into the dry ingredients.
• Use a large spoon to stir the batter until it's just combined. Stop stirring as soon as there are no clumps of dry ingredients visible; don't overmix.
• Preheat the oven to 350 °F.
• Grease a loaf pan with vegan butter or oil spray.
• Pour the batter into your loaf pan and spread it into an even layer.
• Bake for 45 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
• Let the loaf cool for a few minutes once out of your oven, then carefully transfer onto a cooling rack or serving board.
• Make sure your loaf is cooled completely before glazing.
• To prepare the glaze, mix icing sugar with liquid of your choice. Stir until the glaze is smooth.
• Drizzle or spread over the cooled gingerbread loaf.
• Slice and serve!

VEGAN GINGERBREAD CAKE

Steps:

• Pre-heat oven to 350 F degrees. Spray a 8 x 4 inch loaf pan with non-stick spray and set aside.
• To a large bowl add all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.Sift these ingredients together into another bowl. Set it aside.
• To a measuring jar, add 1 cup of non-dairy milk and then add 1 tablespoon apple cider vinegar to it and stir. Let it sit fir 5 minutes.
• To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.
• Now start adding the milk-vinegar mixture (after it has rested for 5 minutes) and the flour mix in parts to the oil-molasses-sugar mixture. Add half of the milk mixture and mix until combined.
• Then add half of the flour mix and mix until combined. Add the remaining half of the milk mixture followed by the remaining flour mix.
• Mix until you have a smooth batter but remember not to over-mix.
• Transfer batter to the prepared loaf pan.
• Bake at 350 F degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Once done, transfer to a wire rack to cool completely. Once the cake has cooled down, cut it into slices.
• Dust some powdered sugar on top and enjoy a slice of this vegan gingerbread cake with a cup of coffee!

STICKY VEGAN GINGER CAKE

Steps:

• Preheat your oven to 180°C and line a loaf tin with baking paper
• Mix your bicarbonate of soda with your plant milk and set aside
• Sift the flour, spices, and salt into a large mixing bowl
• Separately, heat the treacle, syrup, butter, and brown sugar with a little water in a pan over a low heat until melted - don't let it boil! - then remove from the heat
• Beat the syrup mixture into the flour until smooth
• Add your flax egg and the bicarbonate/milk solution and mix - the batter will be fairly runny
• Pour the batter into your lined tin and bake for approximately 1 - 1.5 hours until a skewer inserted into the centre comes out clean, covering the top with foil if it starts to go too dark
• While the cake is cooling, make your glaze by heating the syrup and sugar over a low heat until combined
• Prick the top of your cake with a skewer, and then brush with your glaze to allow it to sink into the cake
• Leave for a further 10 minutes until the cake is cooled, then turn out onto a wire rack

VEGAN GINGERBREAD LOAF CAKE (OIL FREE, LOW SUGAR)

Steps:

• Preheat the oven to 350F and grease a 9″ loaf tin with olive or coconut oil.
• In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, cardamom, allspice, nutmeg, baking powder, and baking soda.
• Add in the remaining ingredients, and gently mix the wet ingredients into the dry with a rubber spatula. Mix until there are no streaks of dry ingredients left.
• Pour the batter into the prepared loaf tin, and place into the oven.
• Bake for 45-50 minutes, or until the toothpick comes out clean.
• Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the bread to a cooling rack to cool completely before slicing.
• Serve as is or prepare the cashew cream frosting.
• blend together cashews, coconut cream, and maple syrup until smooth. Smear onto the loaf before slicing.

VEGAN FRUIT LOAF CAKE

Steps:

• Place the dried fruit, margarine, sugar, and milk in a saucepan. Over a medium heat bring to the boil, stirring frequently.
• Lower the heat and simmer gently for 10 minutes. Turn off the heat but leave the saucepan on the cooker for another 5 minutes.
• Take your saucepan of the heat and leave to cool for 20 minutes.Mix though the apple sauce.
• Preheat the oven to 150 Fan/170 Celsius/ Gas mark 3/ 300 Fahrenheit. Prepare your loaf pan or baking tin by lightly greasing and lining with baking paper.
• Sieve the flour and spices into a mixing bowl.Scoop the dried fruit mixture into the flour.Stir until just combined.
• Spoon the cake batter into your loaf pan. Level down the surface.
• Place on the middle shelf of your oven and bake for 50-60 minutes. [Depending on your oven the cake may take another 10 minutes or so]. Check after 45 minutes to see how its going. My cake was baked after 50 minutes using an electric oven.Cake will be ready when it is golden brown and a skewer or knife poked through into the loaf comes out clean.
• Cool the cake within the loaf tin for at least 20-30 minutes. Gently tip the cake out and peal the baking paper off. Leave to cool on a wire rack.

GINGERBREAD BANANA BREAD

Steps:

• Preheat the oven to 365 degrees F (185 C), and line a 9x5 or 8.5x4.5 inch loaf pan with parchment.
• In a bowl mix all the wet ingredients till well combined.
• In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
• Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
• Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
• Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.

VEGAN LEMON CAKE

Steps:

• Preheat the oven to 350°F (180°C). Spray two 8-inch* cake pans with non-stick spray and line the bottoms with parchment paper. Set aside.
• Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Then add the soy milk, oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don't overmix, tiny lumps are okay.
• Divide the batter between the two cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Remove the cakes from the pans and place onto a wire cooling rack to cool completely before frosting.
• Prepare your frosting by placing the powdered sugar, vegan butter and lemon extract and lemon juice* into the bowl of an electric mixer. Start off at slow speed, gradually increasing speed until thick and smooth.
• Frost the cooled cakes and decorate with lemon zest.

VEGAN CHAI SPICE LOAF CAKE

Steps:

• Preheat the oven to 350 ºF and grease a loaf pan (approximately 9" x 5") by lightly spraying with oil.
• Bring the plant milk to a low boil on the stove. Add the masala chai tea and steep for 5 minutes, then strain.
• In a small mixing bowl stir to combine 1 1/4 cup (300g) of the prepared masala chai milk along with the oil, yogurt, and vanilla extract. Reserve the remaining chai for the glaze.
• In a large mixing bowl whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cardamom, clove, and black pepper to combine.
• Once the oven has preheated, add the wet ingredients to the dry and stir with a wooden spoon to make a thick batter, taking care to not over mix. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean or with a few crumbs.
• Let the cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.
• Make the glaze: sift the powdered sugar into a mixing bowl, add 2 tbsp of the chai steeped plant milk and mix to make a thick but pourable glaze.
• When the cake has cooled, pour the glaze overtop to cover.

VEGAN ORANGE LOAF CAKE

Steps:

• Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.
• Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
• In a jug whisk together the orange juice and zest, vegan yogurt, vegan milk, olive oil and orange extract.
• Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain. Be careful not to overbeat the batter as that can make the cake tough.
• Pour the batter into the prepared tin and bake for about 1 hour until a skewer inserted into the centre comes out clean.
• Let the cake cool in the tin for 20 minutes then carefully turn it out onto a wire rack and leave to cool completely.
• Once the cake is cool, place the chopped chocolate and the coconut oil in a heatproof bowl set over a pan of gently simmering water. Do not let the base of the bowl touch the water.
• Stir until the chocolate is just melted then remove it from the heat. Do not let it get too hot or it may sieze.
• Allow it to cool and thicken slightly then pour the chocolate over the top of the cake and serve.

VEGAN GINGER LOAF CAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
• Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
• Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.

VEGAN COCONUT LOAF CAKE RECIPE

Steps:

• Prepare your oven by preheating it to 350 degrees F. Prepare a loaf pan by brushing it with vegan butter. Always use a big, non-stick pan to prepare this cake easily, without any hassles. In a big bowl, you have to first mix all the wet ingredients. These include almond extract, coconut extract, vanilla extract, vegan yogurt, apple cider vinegar, unsweetened plant milk, oil and sugar. Whisk the contents well till they blend nicely. Now, add the all-purpose flour, salt and baking powder into the wet mixture. Mix the contents well, but don't stir too much. Your cake batter is ready. Now, pour the entire batter into the loaf pan. Place the loaf pan in the preheated oven, and bake the contents well for about an hour. Usually, it takes about 50 to 55 minutes for the loaf to get perfectly cooked. However, after 45 minutes, keep checking if the loaf has been cooked by inserting a toothpick in the centre of the loaf. If the toothpick comes out clean, the loaf has been cooked well. Remove the pan from the oven and allow it to cool for about 10 minutes. You can continue to prepare the glaze for the cake while the loaf is settling down on the cooling rack. Mix all the glaze ingredients (except the fresh or desiccated coconut) into a bowl and blend well. Using a spoon pour this glaze over the loaf so that it pours down the sides of the loaf. This improves the visual appeal of your vegan coconut loaf cake. Sprinkle the dried, fresh or desiccated coconut you have on the top of the cake and allow the glaze and toppings to set on the loaf for about 15 minutes. After 15 minutes, cut the loaf into slices and enjoy a hot cup of tea on a cool evening to experience a piece of heaven in your mouths. When stored properly in a tin or air-tight container, the vegan coconut loaf cake remains soft and moist for two to three days also.