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Vegan Ginger Loaf Blog

Vegan Ginger Loaf

A healthy twist on the tradition ginger cake using non refined sugar
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert, Snack
Servings 8

Equipment

  • Loaf tin

Ingredients
  

  • 100 g Oat flour
  • 50 g Brown rice flour
  • 50 g Ground Almonds
  • 1 tsp Bicarbonate of soda
  • ½ tsp Ground ginger
  • ½ tsp Mixed spice
  • 2 tbsp Milled flax mixed with 6 tbsp water
  • 2 tbsp Apple puree
  • 100 g Molasses or Black treacle
  • 50 g Date syrup
  • 45 g Maple syrup
  • 50 g Coconut sugar
  • 50 g Coconut oil
  • 100 ml Almond milk Unsweetened

Instructions
 

  • Preheat your oven to 160 degrees (140 degrees fan).  Line a loaf tin with baking parchment or use a cake liner.
  • In a small bowl or mug mix your flax and water and leave to the side to thicken.
  • Measure out all your dry ingredients (apart from the coconut sugar) and mix together with a spatula or wooden spoon in a large mixing bowl until everything is well combined.
  • In a small saucepan measure out the treacle, date syrup, maple syrup, coconut sugar and coconut oil and put on the hob to heat until the oil has melted and the sugar has dissolved.
  • Add the apple sauce, flax mixture and almond milk to the dry ingredients and then add the melted sugars and oil.
  • Mix with a hand mixer or wooden spoon until everything is well combined (about one minute).  Try not to over mix.
  • Spoon the mixture into the loaf tin and place in the centre of the oven for 50-55 minutes or until a knife inserted into the centre comes out clean.
  • Leave to cool for at least 30 minutes and serve with a cup of tea or coffee.
  • Store in a tin or plastic container. The cake will keep for up to five days
Keyword Dairy free, Gluten free, Vegan