This gingerbread cake in a traybake form is super easy to make. Sticky, moist, spicy, proper old-fashioned ginger cake recipe that is vegan too!
This delicious Gingerbread Cake is my ultimate festive bake. With not a single soul in our house liking Christmas cake or pudding, this is our perfect alternative.
We absolutely adore anything gingerbread and do indulge in those lovely flavours throughout the festive season and beyond.
Moist, sticky, full of ginger, cinnamon, mixed spice, and chopped stem ginger pieces, my gingerbread is baked as a traybake which allows for easier cutting into portions.
It can be enjoyed as is or drizzled with my delightful spicy ginger icing and topped with some more stem or crystallised ginger.
Try enjoying it with a glass of festive Vegan Eggnog! Soo good!
Vegan Gingerbread Cake - super simple & simply the best!
This delicious ginger cake is one of the easiest vegan bakes I have made to date.
Forget ginger cake recipes that make you rub butter and flour together first before you can add your wet ingredients. My recipe really simplifies the process and is as easy as they come!
I've adapted this recipe from The Great British Book of Baking that accompanied first ever series of Great British Bake Off back in 2010! I bought it when it first came out and have been baking from it loads since.
I've changed the recipe quite a bit not only in order to make it vegan friendly (which was super easy) but also to give it more flavour and as already mentioned to simplify the method.
I must say, this turned out to be the best gingerbread I've ever baked (even if I say so myself)!
How long does gingerbread cake keep for?
The great thing about this ginger cake is that it keep really well and can be stored in the airtight container even for up to 2 weeks.
It will get sticker and more flavourful as it matures so the longer you keep it the better it gets! Having said that it is absolutely scrummy on the first day you bake it and if you have no will power then go for it and dig in!
Can I freeze it?
Yes you can but make sure you freeze your cake without icing.
Once your ginger cake is completely cool, portion it as required and wrap in baking paper (I don't use cling film) followed by aluminium foil and freeze for up to 1 month.
Instead of using foil you could put your paper wrapped slices in the freezer friendly bags or containers.
Defrost on the kitchen counter and ice if desired.
Few tips when baking Gingerbread Cake
Make sure to preheat your oven and line you baking tin in advance as once your cake batter is ready you want to get it into the oven as soon as possible to maximise the rise of your cake.
To ensure that your oven heats up to the right temperature I recommend using this super simple oven thermometer. It's so much more accurate than most oven thermostats.
If you can (I know it's not easy) allow your gingerbread traybake to rest until the following day before cutting it. Even though it's already delicious on the day you bake it, as with all gingerbread, it does get even better and stickier as it matures.
Don't feel like you need to ice your cake. It is super delicious plain!
We don't ice our gingerbread very often but when we do, it's usually just a light drizzle (as per recipe below). If you prefer thicker icing, I've included some information on how to achieve it in the recipe card below.
How to make Gingerbread Cake - Step-By-Step Instructions
Preheat the oven to 180C/350F/Gas Mark 4 and prepare rectangular baking tin (28x18cm/11x7inch) by lightly greasing it and lining with baking paper or reusable liner.
Add flour, baking (bicarbonate) soda and all the spices into a large bowl and give them a good mix with a whisk. Alternatively, you can sieve them into the bowl instead.
Put butter, golden syrup, brown sugar and black treacle in a medium pan and warm gently until all the ingredients are melted together. Make sure not to boil the mixture.
Add chopped stem ginger (optional although recommended) and hot water and mix well.
Pour your wet mixture into the dry one and mix well until combined.
Pour in the cake batter into prepared cake tin and bake in the preheated oven for 35-40 minutes until the skewer inserted in the centre of the cake comes out clean.
Let the cake cool complete in the tin.
Drizzle with icing and sprinkle over some more chopped stem or crystallised ginger. Both are optional as this cake is fantastic plain as well.
Have you tried my Gingerbread Cake?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
More festive bakes you might want to try
Gingerbread Brownies
Easy Chocolate Gingerbread Biscuits
Almond Pastry Mince Pies
Puff Pastry Mincemeat Swirls
Puff Pastry Mince Pies
More delicious and easy traybakes for any time of year
Vegan Sticky Toffee Pudding (Gluten-Free)
Raspberry Cake (Vegan, Gluten-Free)
Dorset Apple Cake (Traybake)
White Chocolate & Raspberry Blondies
Ultimate Rocky Road Recipe
Biscoff Millionaire's Shortbread (No-Bake, Vegan)
Chocolate Banana Cake (Traybake)
Italian Plum and Almond Cake
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📋 Recipe
Gingerbread Cake (Traybake) - Vegan
Equipment
Ingredients
- 300 g plain/all-purpose flour
- 1.5 tablespoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon mixed spice
- 1.5 teaspoon baking (bicarbonate) soda
- 120 g unsalted vegan block butter I use Flora Plant
- 120 g light brown sugar
- 120 g black treacle (blackstrap molasses)
- 120 g golden syrup
- 250 ml hot water boiled and left to sit for a couple of minutes
- 45 g (2-3 balls) stem ginger in syrup, chopped optional, I use Opies Stem Ginger in Syrup
Icing (enough for drizzling)
- 35 g icing sugar
- 2 tablespoon ginger syrup from stem ginger jar
- squeeze of lime juice to thin out the icing
- stem or candied ginger to garnish optional
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4 and prepare rectangular baking tin (28x18cm/11x7inch) by lightly greasing it and lining with baking paper or reusable liner.
- Add flour, baking (bicarbonate) soda and all the spices into a large bowl and give them a good mix with a whisk. Alternatively, you can sieve them into the bowl instead.
- Put butter, golden syrup, brown sugar and black treacle (molasses) in a medium pan and warm gently until all the ingredients are melted together. Make sure not to boil the mixture.
- Add chopped stem ginger (if using) and hot water and mix well.
- Pour wet mixture into the dry one and mix well until combined.
- Pour in the cake batter into prepared cake tin and bake in the preheated oven for 35-40 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Let the cake cool complete in the tin.
- Once cool drizzle with icing and sprinkle over some chopped stem or crystallised ginger (both are optional).
To make icing
- Mix together icing sugar and syrup from the stem ginger jar. You will get quite a thick icing.
- To be able to drizzle it over the cake you'll need to thin it with some lime (lemon) juice. Simply squeeze a little at a time and mix with the icing until you get the consistency you need.
- Note 1: If you prefer thicker drizzle, simply double the amount and don't thin it out with lime/lemon juice.
- Note 2: If you'd like your cake covered with icing completely then prepare the icing with 4 times the ingredients (no need to thin the icing out with juice unless you want to).
Notes
- Nutritional information is approximate, per serving based on 12 servings and should be treated as a guideline only.
- The cake will keep in the airtight container for up to 2 weeks.
- Freezer friendly (without icing) for up to 1 month.
- Make sure to preheat your oven and line the cake tin in advance as once your cake batter is ready, the cake should go into the oven without delay.
- If you can wait, leave your cake before cutting until the following day and let the flavours mingle. It's not a must and the cake will still be delicious on the day you bake it but gingerbread definitely gets even better and stickier as it matures.
Jaya G says
Dear Jo,
Love the simplicity of your recipes! I was wondering if I could substitute butter for neutral oil?
Thanks in advance.
joskitchenlarder says
Hi Jaya, Thank you for your lovely feedback, it means a lot. 🙂 As for the recipe I haven't tried making this recipe with oil but I think it should work. I would use 3/4 the amount of butter so approximately 90ml/6tbsp. Do let me know how you get on if you decide to try it. x
FM says
Hi, i can't eat golden syrup, what can i replace it with please
joskitchenlarder says
Hi, You should be ok with maple syrup or perhaps runny honey (if you're not vegan) but I've never tried them myself. Let me know how it goes.
Kate says
Have made this cake lots if times and never fails. Family love it.
Just wondered if the mix would work as cupcakes and if so how long in the oven ar what temp?
joskitchenlarder says
Hi Kate, Thank you so much for your lovely feedback on the cake! 🙂 I'm pretty sure the cake batter would work as cupcakes. Follow the recipe as you normally would and reduce baking time to 20-25 minutes. You will know they're ready when the top springs back when touched or when skewer inserted into centre comes out clean. Hope that helps.
Louise says
I’ve tried this recipe twice and it’s amazing. Moist and light. Delicious! The game changer is the addition of stem ginger. A lovely tasty surprise- I’ve received lots of compliments on this cake. I used icing sugar/ juice of stem ginger and water the first time - lovely. The second time I used Betty Crocker’s frosting. Easy and tasty!
Thank you.
joskitchenlarder says
So great to hear, thank you Louise! 🙂
Lisa says
Before I made this I was a little dubious, but wow! It is stunning. So good. Thank you for a lovely simple recipe.
joskitchenlarder says
Hi Lisa, Thanks so much for your lovely feedback! I'm glad you like the recipe! 🙂
Yvonne Dale says
My husband wanted cakes for an office meeting and on hearing that one lady was vegan I went in search of recipes. This one appealed to me because I didn't have to buy lots of different ingredients. It was very similar to Delia Smith's gingerbread recipe but using vegan block instead. It was my first attempt at a vegan cake and I was delighted (and surprised!) at how delicious it was. It went down spectacularly well, including with others that weren't vegan. I was a bit worried about the amount of ground ginger, and, for me, I might reduce it a bit next time I make it but it was loved by all.
joskitchenlarder says
Hi Yvonne, I'm so pleased to hear the cake turned out to be a success! Vegan cakes do tend to surprise first timers as they really are simple to make and as delicious as "standard" ones. Thank you so much for the lovely feedback.
Anne o malley says
Hi, I am wondering if I can use gluten-free flour in this recipe? If so do I need to alter the amounts.
joskitchenlarder says
Hi Anne, I haven't tried using gluten free-flour to make this cake but you could give it a go. I found that cakes made with gf flour mix come out a bit crumblier (at least that's been my experience in other cakes) but other than that I believe it should be fine. I would use the same amount of gf flour.
Emma says
I made this for a retirement party at work - everyone raved about it! I’ll definitely be saving this recipe. Thank you!
joskitchenlarder says
Oh wow Emma, I'm so pleased to hear! 🙂 Thanks so much for letting me know!
Choclette says
Ooh, your gingerbread looks superb. It really is THE cake for this time of year. I was amazed the first time I made a vegan cake at just how delicious it was. And even now, all these years later, they sometimes still take me by surprise.
joskitchenlarder says
Thank you so much Choclette!😀 Gingerbread flavours are here to stay now at least till after Christmas, soo good! Vegan bakes are definitely super delicious, who knew. 😀