Vegan Gingerbread Cake with Orange Glaze
This vegan gingerbread cake with orange glaze is rich, sticky, and full of warming spice. Easy to bake, naturally dairy-free, and finished with a bright citrus glaze, it’s the perfect winter treat.
Ingredients
Flax “Eggs”
- 2 tbsp ground flaxseed
- 6 tbsp water
Gingerbread Cake
- 250 g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1.5 tsp baking powder
- Pinch of fine salt optional
- 150 g dark muscovado sugar
- 150 g treacle
- 125 g vegan butter or a neutral oil
- 200 ml oat milk or other plant-based milk
Orange Glaze
- 150 g icing sugar
- 2 tbsp 2–3 fresh orange juice to consistency
- 1 tsp finely grated orange zest
Instructions
- Heat the oven to 170°C (150°C fan) / 350°F. Line a 2 lb loaf tin or a 20 cm square tin with baking paper.
- Mix ground flaxseed with water, stir, and set aside 5–10 minutes until gelled.
- In a large bowl whisk flour, baking powder, ginger, cinnamon, and salt.
- Melt the vegan butter and add the muscovado sugar, treacle, flaxseed mixture, and oat milk until everything is thoroughly mixed.
- Pour the wet mixture into the dry bowl (add optional orange zest). Stir gently until just combined—don’t overmix.
- Spoon into the tin, smooth the top, and bake 40–45 minutes until a skewer comes out clean. If browning too fast, tent with foil.
- Rest 10 minutes in the tin, then cool completely on a rack (the crumb sets as it cools).
- Whisk icing sugar with orange juice (and zest) to a pourable glaze. Adjust with more sugar (thicker) or juice (thinner).
- Drizzle over the cooled cake, let set 10–15 minutes, slice, and serve.
Notes
- Flour swaps: Use a 1:1 gluten-free baking blend to make the cake fully gluten-free. For extra nuttiness, replace ¼ of the flour with ground almonds.
- Egg replacement: Flaxseed “eggs” work perfectly here, but chia eggs or ¼ cup of applesauce per egg can be used in a pinch.
- Storage: Keep the cake in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week.
- Freezing: The cake freezes well (before glazing). Wrap well and freeze for up to 2 months. Thaw overnight at room temperature, then glaze fresh before serving.