Vegan Orange Glazed Ginger Loaf Cake

 A gorgeous ginger spiced loaf cake with a zesty orange glaze!

I don't know about you but when I wrote 'ginger spiced' above I immediately thought of THE ginger spice. However no Union Jack dresses will be featuring in this post today I'm afraid! With this beautiful cake however, it is the exact cake I expect one to have with tea in the afternoon. It's simple, nothing too dramatic (except the little gingerbread men sprinkles) and its flavour packs a punch for those festive feels. It's the cake you need in the lead up to Christmas. I like my kitchen to be smelling of ginger and that sweet sticky treacle and this does just that. 

If you love ginger and loaf cakes....

Check out my other recipes for more inspiration!

• Gingerbread brownies
• Gingerbread Molasses Cookies
• Sweet Potato Bread

Recipe

Prep: 15 minutes

Cook: 35-40 minutes

Serves: 8-10

Notes:

• I prefer my glaze to be on the thicker side so that you can actually see it and get more flavour. If you want it thinner, just add some hot water a little at a time till the desired consistency. 
• You can use any sprinkles you want to decorate, but I though the gingerbread men looked more festive. 

Ingredients

Cake

• 275g self-raising flour
• 150g dark brown sugar
• 3g baking powder
• 15g ground ginger
• 2g mixed spice
• Pinch of salt
• 70ml soya milk
• 60g treacle or molasses
• 70g applesauce
• 100ml butter, melted

Glaze

• 150g icing sugar
• 4tbsp orange juice
• 2-3tbsp hot water if needed
• Glacé ginger 
• Sprinkles 

Method

1. Preheat the oven to 170℃ and grease and line a 2lb loaf tin with baking paper.
2. In a large bowl add the dry ingredients and mix well. In a separate bowl whisk together the treacle, melted butter and applesauce. 
3. Then add this to the bowl of dry ingredients and whisk.  Add the soya milk gradually whilst mixing to slowly loosen the cake batter. 
4. Spoon the cake batter into the prepared cake tin and bake for 35-40 minutes being careful not to burn the top. 
5. Leave to cool completely in the tin before glazing. 
6. To make the glaze, simply mix in the orange juice with the icing sugar. At first it will be quite clumpy but keep mixing. If the glaze needs to be loosened, add some hot water until the glaze is smooth and pourable but not too runny or transparent as it will slide right off the cake. 
7. Coat the top of the cake with the glaze and sprinkle on some of the glacé ginger if using. Best stored in airtight container at room temperature for up to 3 days. Enjoy!

Christina 

xx