Vegan ginger loaf cake
Vegans, this one’s for you
As we all know, I’m obsessed with cream, butter and bacon, but I try to eat vegetarian when I’m at home these days. When I was having a cupboard clear-out the other day, I found a few jars of unopened apple sauce and remembered this vegan ginger loaf cake I used to make.
This vegan ginger cake is super moist (deal with it) and slightly sticky on the inside, then topped with sweet vanilla-y buttercream icing. I don’t do enough baking anymore, so I’ve channelled my inner Mary Berry to make this glorious sponge that’s perfect to have with a cuppa.
I’m never gonna to try to become a baking page, but if you’re looking for some other recipes for sweet treats, here’s a few of my favourites:
And make sure you serve whatever you make with my Perfect custard recipe from my first book, The Food You Need. Have a little look out for my 4 (!!!!!) books and let me know what else you’d like to see!
Vegan ginger loaf cake
By Poppy Cooks
https://www.poppycooks.com/recipes/vegan-ginger-loaf-cake/
Ingredients
For the sponge
- 125ml soya milk
- 2 tsp apple cider vinegar
- 100g soft dark brown sugar
- 100g vegan butter, melted
- 100g apple sauce
- 100g golden syrup
- 20g grated ginger
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 250g self raising flour
Metric
Imperial
For the buttercream
- 100g vegan butter, softened
- 200g icing sugar
- 1 tsp vanilla extract
Metric
Imperial
Instructions
- In a small bowl, mix together the soya milk and apple cider vinegar and leave to thicken for 10 minutes to make vegan buttermilk.
- Preheat the oven to 160ºc fan/180ºc/350ºf. Grease and line a 2lbs loaf tin with baking paper.
- In a larger mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the apple sauce, spices, vanilla, fresh ginger and the 'buttermilk'.
- Fold in the flour and tip into the prepared loaf tin. Pop into the oven for 45-50 minutes, until a skewer inserted into the centre of the sponge comes out clean.
- When the sponge comes out of the oven, tip onto a wire cooling rack and leave to cool completely. Meanwhile, make the icing.
- In a bowl, beat together the softened vegan butter, vanilla and icing sugar until light and super fluffy. Spread all over the cooled sponge, then serve!
Notes & Tips
- The buttercream icing for this cake is completely optional (but delish). If you've got a jar of stem ginger chunks at the back of the cupboard in syrup, chop them up and add into the sponge! Then a drizzle of the syrup into your icing.