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–+ servings
finished ginger loaf

Vegan Ginger Loaf

Really simple recipe with lots of healthy ingredients - not too sweet either. Main thing is measuring accurately.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert, Snack
Cuisine British
Servings 10 slices minimum

Equipment

  • 1 2 lb standard loaf tin
  • 1 set of digital scales
  • 1 electric hand whisk you can use a hand whisk but electric is much easier.
  • 1 set of measuring spoons
  • 1 wire cooling tray
  • 1 spatula

Ingredients
  

  • 100 g white self-raising flour
  • 130 g wholemeal self-raising flour
  • 15 g flax seeds ground
  • 15 g chia seeds ground
  • 1 teasp bicarbonate of soda baking soda
  • 3 ½ teasps ground ginger
  • 1 teasp cinnamon
  • 1 teasp mixed spice
  • ¼ teasp nutmeg
  • ⅛ teasp ground star anise – approx. one whole star anise
  • a pinch salt
  • 125 g chopped stem or candied ginger - optional
  • 100 g vegan block butter
  • 100 g golden syrup
  • 100 g treacle/molasses
  • 100 g dark brown soft sugar
  • 220 g unsweetened oat/non-dairy milk
  • 30 g soya cream
  • 50 g aqua faba

Instructions
 

  • Preheat the oven to 180°C/160°C fan.
  • Grease a 2lb loaf tin and line the bottom with greaseproof paper.
  • Weigh out the chia and flax seeds into your grinder
    Chia & flax seeds weighed
  • Finely mill the chia and flax seeds.
    Finely milled chia & flax seeds
  • Mix together the flours, ground chia & flax seeds, bicarbonate of soda, ginger, cinnamon, mixed spice, nutmeg, star anise and salt in a large bowl.
  • Melt your aqua faba if it’s frozen – and then whip well until it’s 10 times the volume and has stiffish white peaks – set to one side.
    50g of melted aqua faba
  • If the ginger is not already chopped, chop finely
  • If you are adding the crystallised or stem ginger, stir two-thirds of it into the dry ingredients, saving the rest to sprinkle over the top of the cake. It helps to keep it separate if you dust the ginger with some of the flour mixture.
    coating the ginger to keep it separate
  • Place the vegan butter, golden syrup, treacle/molasses and brown sugar in a saucepan
    sugar, molasses, butter & treacle in pan
  • put over a very low heat, stirring until melted then whisk in the milk.
    melted vegan butter, molasses etc
  • Pour the butter mixture into the dry ingredients begin mixing with the electric whisk on a lowish speed.
    partly mixed wet and dry ingredients
  • After a bit of mixing add in the whipped aqua faba and continue mixing. until no dry lumps remain.
  • The batter will be quite liquid.
  • Pour the batter into the loaf tin and scatter over the rest of the ginger.
    batter poured into loaf tin with ginger
  • Bake for about 60 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for about 30 minutes then carefully turn it out onto a wire rack and leave to cool completely.
Keyword healthy, ginger loaf, sticky, moreish
Tried this recipe?Let us know how it was!