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Vegan Jamaican Ginger cake

Sticky & sweet spiced ginger cake packed with small piece of stem ginger.
Course cake
Cuisine Jamaican
Servings 1 Loaf cake


  • 200 g Plain flour
  • 4 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 1 tsp Bicarbonate of soda
  • 100 g Stem ginger
  • 125 ml Almond milk
  • 85 g Black treacle
  • 85 g Golden syrup
  • 85 g Dark Muscovado Sugar
  • 85 g Stork block
  • 1 tbsp Milled flax seeds
  • 3 tbsp water
  • 100 g Stem ginger syrup


  • Preheat the oven to 160°C fan/180°C/gas mark 4.
  • Sift the plain flour, ground cinnamon, ginger and nutmeg into a bowl.
  • Dice the stem ginger, toss and coat in the flour/spice mixture.
  • Mix the bicarbonate of soda with the almond milk in a jug.
  • Heat the black treacle, golden syrup, sugar and stork block until melted.
  • In a separate bowl, mix the milled flaxseeds with 3 tbsp of water.
  • Add the black treacle mixture to the flour/spice mixture and beat vigorously until smooth. Then whisk in the flaxseed mixture and almond milk.
  • Pour into a greased and lined 900g loaf tin and bake for 60 minutes. After 30 minutes cover with tin foil to stop the top from burning.
  • Remove from the oven and pour the stem ginger syrup over the top and allow to soak in for a couple of hours.
  • Serve topped with slices of stem ginger.
Keyword cake, ginger, Jamaican, plant based, vegan