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.

Course Dessert

Cuisine Jamaican

Prep Time 20

Cook Time 40

Total Time 1

Servings 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