Heavens I love our Vegan Sticky Gingerbread Loaf. Rich, dark and packed with flavour it’s a lovely loaf cake. If you want to go wild serve it with Caramel Sauce and a scoop of vegan vanilla ice cream. This Vegan Sticky Gingerbread Loaf is great warm as a pudding, or cold as a snack. Perfect for lunch boxes as well as its a dense, moist cake that ‘travels’ well.
Loaf cakes do take quite a while to cook. Don’t be tempted to pull it out of the oven to early as it will be snoggy in the middle. The toothpick needs to come out really cleanly, and the sides of the cake should have pulled away a little bit from the loaf tin. Do make sure you line the tin with greaseproof paper to ensure the cake comes out super easily. This cake is cooked ‘low and slow’ – so the temperature (160°C 320°F) is quite low by normal ‘cake’ standards.
Vegan Ginger Loaf Cake
- 1 1/2 Cups Sifted Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Ground Ginger
- Pinch of Salt
- 1 tsp Ground Cinnamon
- 1/2 Cup Dark Molasses or Treacle
- 1/2 Cup Golden Syrup
- 1/2 Cup Vegan Butter
- 1/2 Cup Dark Brown Sugar
- 2 Flax Eggs (2 tbsp ground flax mixed with 4 tbsp water)
- 1/2 Cup Non-Dairy Milk
- 1/2 tsp Apple Cider Vinegar
- 1 tbsp Dairy-Free Yoghurt
- Preheat oven to 320°F 160°C and grease and line a loaf tin. As this is a sticky gingerbread loaf you really do need to line the tin with greaseproof paper.
- Add the vinegar and yoghurt to the non-dairy milk, whisk and put to one side.
- On low heat melt the sugar, syrup, treacle and dairy-free butter. Whisk to ensure no lumps of butter remain. Do not boil or overheat, this is a gentle melting job.
- Sift the flour into a mixing bowl with the baking powder, salt, ginger and cinnamon.
- Make a well in the flour mixture and pour in the melted sugar and butter. Mix to combine fully.
- Pour in the dairy-free milk mixture and mix well.
- Bake for 1 hour and 10 minutes until fully baked. Test with a toothpick which must come out clean, not nearly clean. I know it seems a long time to bake a cake, but this is a dense loaf and it needs time. I start checking at the hour mark. Once baked cool in the tin for 10 minutes and then cool on a wire rack till cold. If you try to cut it while it's still warm it will break a bit at the sides. If you're okay with that - crack on!