Go Back
vegan ginger loaf cake
Print Recipe
5 from 4 votes

Vegan Ginger Loaf Cake with Orange & Almond

Gently spiced and with a tender crumb, a slice of this Vegan Ginger Loaf Cake is the ideal treat to serve in autumn and winter. Subtle hints of orange and almonds add to the flavour and a generous splurge of sweet, orange icing complete the package. Who wants seconds?
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Worldwide


For the Cake

  • 75 g/ 1/3 cup Caster sugar
  • 75 g/ 1/3 cup Dark brown sugar
  • 175 g/ 1 1/3 cup Plain (all purpose) flour
  • 50 g/ 1/3 cup Ground almonds
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda (baking soda)
  • 1/4 tsp Salt
  • 4 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 60 ml/ 1/4 cup Groundnut oil (or other flavourless oil)
  • 120 ml/ 1/2 cup Almond milk
  • 100 ml/ 1/3 cup + 4tsp Orange juice (freshly squeezed)
  • 3/4 tsp Almond extract
  • 3/4 tsp Vanilla extract
  • 2 tbsp Syrup from a jar of stem ginger
  • Zest from 2 oranges (finely grated)

For the Icing

  • 160 g/ 1 1/4 cup Icing sugar
  • 25 ml (5 tsp) Orange juice (freshly squeezed)


  • Flaked almonds
  • Crystalised ginger (chopped fine)


Make the Cake

  • Preheat oven to 170C/ 325F/ GM3 and grease & line a loaf tin with baking parchment
  • Begin by removing lumps from the brown sugar by crushing with a spoon, rubbing between fingers or pulsing through a food processor
  • Measure all dry ingredients into a medium sized mixing bowl (sugars, flour, ground almonds, baking powder, baking soda, spices & salt. Stir to combine
  • Measure all wet ingredients into a jug. (oil, milk, juice, extracts, syrup). Whisk with a balloon whisk until blended. Add the orange zest
  • Pour the wet ingredients into the dry and beat together with the balloon whisk until just combined. Take care not to over-mix as the glutens in the flour will begin to develop and adversely affect the cake texture
  • Pour the cake batter into the loaf tin and bake for 50-60 minutes. After 50 minutes test with a skewer - if it comes out clean the cake is cooked. If not, return to the oven and bake for a few more minutes before testing again. 
  • Once baked, set aside to cool in the tin for 10 minutes, then remove from the tin and parchment and let cool completely on a wire rack


  • Mix the icing sugar with 3 tsp of orange juice until smooth. keep adding more orange juice, bit by bit, until a soft-dropping consistency has been obtained. Too thick and the icing will not spread easily over the cake, too runny and it will just fall off the cake
  • Once ready, spoon the icing over the cake and guide it with a palette knife to cover the top - it will begin to drip down the sides
  • Sprinkle finely chopped crystallised ginger and almond flakes across the top of the cake
  • Leave to set slightly before serving
  • Store in an airtight container for 2-3 days