vegan ginger loaf

Vegan Ginger Loaf

5 Mins     40 Mins     Easy     5

This vegan ginger spiced loaf is a quick to make tea time treat! A soft, light sponge packed with stem ginger and then topped with a gloriously sticky ginger glaze.

Tastes even better a day or two after baking when the flavours really mature.

Serves 12-14



  • 250g plain flour
  • 70g light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 175ml unsweetened non-dairy milk
  • 100g vegan butter, melted
  • 100g black treacle
  • 3-4 bulbs of stem ginger, chopped


  • 2 tbsp ginger syrup (from the stem ginger jar)
  • 2 tbsp golden syrup


  • Preheat the oven to 170C/340F. Line a 2lb loaf tin.
  • In a large bowl, mix the flour, sugar, baking powder, bicarbonate of soda, mixed spice and ground ginger together.
  • Pour in the milk, melted butter and black treacle, followed by the chopped stem ginger, and mix together using a spoon or spatula until fully combined. Pour the mix into the lined loaf tin and spread the top level.
  • Bake at 170C/340F fan for 40-45 minutes or until a skewer inserted into the middle comes out clean.
  • While the loaf is baking, make the glaze by mixing the 2 syrups together.
  • As soon as the loaf comes out of the oven, pierce all over with a skewer and drizzle the glaze over evenly. Brush all over to make sure the top is evenly covered. Let it sit in the tin to cool.
Store in an air tight container for up to 4 days, or slice and freeze for up to 2 months.
vegan ginger spiced loaf

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