Vegan Jamaican Ginger Cake

 Learn how to make this delicious, dark, moist, sweet and heart warming spiced infused homemade Jamaican Ginger Cake. This baked treat is completely gluten free and vegan friendly.  This is the real deal and tastes a million times better than the store bought version.

I think it's about time that I introduced you to another Jamaican classic cake.

This one is a mouth watering Jamaican ginger infused cake aka Jamaican Gingerbread Cake, made from scratch and great to serve at a family gathering.

I promise you will fall in love with this seriously moist ginger cake after one serving.

When it came to baking sweet treats and desserts, my grandmother was the queen of whipping up cakes.

I have fond childhood memories of my sweet grandma making toto (coconut cake), Jamaican sweet potato pudding and cornmeal pone.

Ginger cake was a favourite of mine so I used to love Sundays when my grandmother would tell me that she was going to bake some cake.

I would always put in my request for some Jamaican Ginger Cake.

Unlike the store bought Mcvities ginger cake, true Caribbean gingerbread is moist but not sticky at all. 

I'm such a ginger-holic that these Gluten Free Gingerbread Muffins are a favourite too.

If you've tried both cakes you will immediately tell there is a distinct difference and that's because the factory clone recipe has been adapted to something much more sticky (taste too sickly in my opinion).

I honesty don't feel that this version showcases what Caribbean ginger cake truly is.

Molasses vs treacle

In case you do not know the difference between the two.

Here is a quick bullet point break down;

• Treacle is a term typically used in the UK to refer to uncrystalized syrup which is dark syrup.
• Treacle is a dark, stick and thick syrup which contains sugarcane molasses.
• Treacle has a dark, rich deep flavour that's essentially burnt sugar with a hint of bitterness.
• Although some people refer to "molasses" and "treacle" interchangeable they are NOT the same
• Molasses is milder in taste (unless it is blackstrap)(source).

Ingredients you need

• Gluten free flour:  You can use my homemade gluten free flour or use Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Both will work for this recipe!
• Dairy free butter: I like to use Flora (Unsalted) vegan butter but Earth Balance is another good butter!
• Raw cane sugar: This and coconut sugar is my go to, but raw cane sugar has a sweeter edge so I use this most of the time.
• Blackstrap Molasses: (Unsulphured) Be sure to use molasses that is labelled "Unsulphured" and "Blackstrap". Blackstrap molasses has been boiled down three times to remove the sugar content making it more suitable for certain dietary requirements
• Baking soda/powder: These two are used as rising agent to make the loaf rise.
• Flax eggs: Any eggs that are large, free range or otherwise work well.
• Spices: Mixed spice/ground cinnamon, nutmeg and ginger are all added to flavour.
• Fresh ginger: Some grated ginger root will really enhance the ginger taste. Definitely use a combination of fresh and dried ginger for optimal results.
• Pink salt/ vanilla extract: Both are used for taste

The steps

• Preheat oven at 180c/356F and line a loaf pan with a liner.
• Add the vegan butter and raw cane sugar to a medium sized bowl.
• Cream the butter and sugar together (you can do this by hand using a spoon or whisk) until it is fluffy.

• Stir in the flax eggs and ginger until it is thoroughly combined and set aside.
• Add the hot water, vanilla and molasses to a jug and mix together and set aside.
• Combine the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, mixed spice and pink salt then mix to combine and set aside.

• Pour the molasses mixture into the creamed butter/sugar while stirring.
• Slowly stir the dry ingredients into the wet bowl, in increments until a smooth batter is formed.
• Pour the batter into the loaf pan.

• Bake for 30-40 minutes, using a tooth pick to determine its readiness (it should come out clean)
• Once baked, remove from the oven and transfer onto a cooling rack.
• Allow the cake to completely cool down (leave for a few hours/overnight before slicing).

Notes and tips

• Let the cake COOL DOWN COMPLETELY before slicing into it. Leave it for a few hours or preferably overnight so it won't crumble.
• You don't need a stand mixer for this recipe, you can used a electric or hand held whisk.
• Feel free to add in any dried fruit or nuts i.e raisins, currants, cherries, pine nuts, almonds, pumpkin seeds etc...
• This is a freezer friendly recipe, but sure to cut into slices, wrap in saran then aluminium foil and store in a freezer friendly bag for up to 6 weeks (make sure to leave on the countertop to thaw out).
• Leave the butter to stand at room temperature overnight or an 1-2 hours before baking. Solid butter can't be whipped/creamed with the sugar.
• The molasses is what gives the cake that dark hue. This is perfectly normal because molasses is naturally a thick consistency and black in colour.
• It's okay to use treacle if you cannot find blackstrap molasses.

More Caribbean recipes to try

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Vegan Jamaican Ginger Cake

Learn how to make this delicious, dark, moist, sweet and heart warming spiced infused homemade Jamaican Ginger Cake. This baked treat is completely gluten free and vegan friendly.  This is the real deal and tastes a million times better than the store bought version.

5 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: Jamaican

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 488kcal

Author: Charla

Ingredients

• ▢ ½ cup vegan butter (56g) softened
• ▢ ¾ cup raw cane sugar (150g)
• ▢ 2 flax eggs (20g)
• ▢ 2 tablespoon fresh ginger (14g) grated
• ▢ ½ cup hot water (118ml)
• ▢ 1 teaspoon vanilla (4g)
• ▢ ⅓ cup black strap molasses (80ml)
• ▢ 1¼ cup gluten free flour (170g)
• ▢ 1 tablespoon ground ginger (5g)
• ▢ 1 teaspoon baking powder (4g)
• ▢ ½ teaspoon baking soda (2g)
• ▢ 1 teaspoon cinnamon (2g)
• ▢ 1 teaspoon nutmeg (2g)
• ▢ ½ teaspoon mixed spice (1g)
• ▢ ⅛ teaspoon pink salt (0.75g)

Instructions

• Preheat oven at 180C/356F and line a loaf pan with a liner.
• Add the vegan butter and raw cane sugar to a medium sized bowl.
• Cream the butter and sugar together (you can do this by hand using a spoon or whisk) until it is fluffy.
• Stir in the flax eggs and ginger until it is thoroughly combined and set aside.
• Add the hot water, vanilla and molasses to a jug and mix together and set aside.
• Combine the gluten free flour, baking powder, baking soda, cinnamon, nutmeg, mixed spice and pink salt then mix to combine and set aside.
• Pour the molasses mixture into the creamed butter/sugar while stirring.
• Slowly stir the dry ingredients into the wet bowl, in increments until a smooth batter is formed.
• Pour the batter into the loaf pan.
• Bake for 30-40 minutes, using a tooth pick to determine its readiness (it should come out clean).
• Once baked, remove from the oven and transfer onto a cooling rack.
• Allow the cake to completely cool down (leave for a few hours/overnight before slicing).

Notes

• Let the cake COOL DOWN COMPLETELY before slicing into it. Leave it for a few hours or preferably overnight so it won't crumble.
• You don't need a stand mixer for this recipe, you can used a electric or hand held whisk.
• Feel free to add in any dried fruit or nuts i.e raisins, currants, cherries, pine nuts, almonds, pumpkin seeds etc...
• This is a freezer friendly recipe, but sure to cut into slices, wrap in saran then aluminium foil and store in a freezer friendly bag for up to 6 weeks (make sure to leave on the countertop to thaw out).
• Leave the butter to stand at room temperature overnight or an 1-2 hours before baking. Solid butter can't be whipped/creamed with the sugar.
• The molasses is what gives the cake that dark hue. This is perfectly normal because molasses is naturally a thick consistency and black in colour.
• It's okay to use treacle if you cannot find blackstrap molasses.

Nutrition

Calories: 488kcal | Carbohydrates: 67g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 499mg | Potassium: 335mg | Fiber: 5g | Sugar: 31g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 3mg

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