Nigella Vegan Gingerbread Cake

Nigella Vegan Gingerbread Cake is made with vegetable oil, golden syrup, black treacle, dark muscovado sugar, prunes, fresh ginger, oat milk, plain flour, and spices. This tasty Vegan Gingerbread Cake recipe creates a delicious dessert that takes about 50 minutes to bake and can serve up to 12 people.

Ingredients Needed:

Wet Ingredients:

• 150 ml vegetable oil
• 200 g golden syrup
• 200 g black treacle
• 125 g dark muscovado sugar
• 75 g pitted soft prunes (about 8)
• 30 g fresh ginger
• 250 ml oat milk

Dry Ingredients:

• 300 g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground allspice
• ⅛ tsp ground cloves
• ¼ tsp ground black pepper
• ¼ tsp fine sea salt
• 2 tsp regular cider vinegar

How To Make Vegan Gingerbread Cake:

1. Preheat the Oven: Heat your oven to 170°C (150°C Fan) or 325°F. Line a 23 cm (9-inch) square tin with baking parchment, covering the bottom and sides.
2. Melt Ingredients: In a heavy-based saucepan, measure the vegetable oil. Use the same jug to measure the golden syrup and black treacle to prevent sticking. Add the dark muscovado sugar and finely chopped prunes. Peel and grate the fresh ginger into the pan, then add the spices and salt.
3. Combine Mixture: Warm the mixture gently over low heat, whisking until everything melts and combines well. Avoid vigorous whisking to keep the mixture dense.
4. Add Oat Milk: Remove the pan from the heat and gently whisk in the oat milk until well combined.
5. Incorporate Flour: Gradually whisk in the plain flour in 3-4 batches, carefully eliminating any lumps. The only lumps should be small bits of prunes.
6. Activate Bicarbonate: In a separate cup, dissolve the bicarbonate of soda in 2 tablespoons of warm water. Quickly add the cider vinegar and whisk the fizzing mixture into the batter.
7. Bake: Pour the batter into the lined tin and bake for 50-55 minutes. Start checking at 45 minutes; the top should bounce back when touched gently.
8. Cool and Rest: Let the cake cool in the tin on a rack. For the best flavor, wrap it in baking parchment and foil, allowing it to rest for one or two days before slicing.

Recipe Tips

• Use Fresh Ingredients: Make sure your spices and baking soda are fresh for the best flavor and rise. Old spices can make the cake taste dull.
• Chop Prunes Finely: Finely chop the prunes before adding them to the batter. This helps them blend in better and adds moisture without clumps.
• Don’t Overmix the Batter: Mix the batter just until combined. Overmixing can lead to a dense cake, so be gentle!
• Let the Cake Rest: For the best flavor, wrap the cooled cake in baking parchment and foil, and let it rest for a day or two before slicing. This enhances the taste and texture.
• Check for Doneness Carefully: Since this cake is moist, a toothpick may not come out completely clean. Instead, gently touch the top; it should bounce back if it’s done.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Vegan Gingerbread Cake cool to room temperature. Then, wrap it tightly in cling film or put it in an airtight container. It can stay in the fridge for up to one week.
• Freeze: To freeze, wrap the cooled leftover Vegan Gingerbread Cake tightly in cling film and then in foil to avoid freezer burn. It can be frozen for up to three months. When you want to eat it, thaw the cake in the fridge overnight before serving.
• Reheating: To reheat leftovers Vegan Gingerbread Cake, place individual slices in the microwave for about 10-15 seconds until warm. Avoid overheating to maintain its moisture and texture.

Nutrition Facts

Serving Size: 1 slice (approximately 100g)

• Calories: 320
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 200mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 2g

Try More Nigella Recipe:

• Nigella Chocolate Guinness Cake
• Nigella Orange Almond Cake
• Nigella Apricot Almond Cake
• Nigella Bundt Cake
• Nigella Sticky Toffee Pudding