This simple golden syrup cake is the perfect addition to any morning tea. Made using just one bowl and pantry staple ingredients, you’ll love just how easy this cake is to make. Plus it tastes even better the next day!
I don’t know whether it’s a sign of the times, or a natural evolution on entering your mid-30s, but I am finding myself more and more drawn to simple, old fashioned recipes. There is something cosy and comforting about baking something simple that uses minimal ingredients and doesn’t cause a full blown hurricane in the kitchen.
This golden syrup cake is exactly what I am looking for. It’s a really simple dairy free cake that comes together in one bowl. There is no frosting, there is no decorating. It’s low fuss and proud of it.
This simple cake is made to be sliced up and served on a tray with morning tea. It’s delicious, it’s sweet, but it’s still not overpoweringly so. It’s the kind of cake you make for visiting friends and family that fuels the conversation.
This is not a traditional recipe, but it is loosely based on the classic UK style loaf cake in that it’s dense and syrupy and made to pair with a cup of tea.
You’ll Also Love: Golden Syrup Dumplings
Key Ingredients
This golden syrup cake uses minimal, pantry staple ingredients making it a great cake to bake when you need something without a trip to the shops!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – you can use your favourite dairy free butter for this recipe. I like and use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Golden syrup – the key to the flavour of this cake. This thick and sticky syrup is a common ingredient in Australia and the UK and there really isn’t an alternative that is going to work the same when it comes to flavour.
- Brown sugar – works to really enhance the flavour of the golden syrup in the cake.
- Eggs – it’s quite important to make sure that your eggs are room temperature for this cake to get the best results.
- Self-raising flour – a staple in most Australian kitchens. SRF makes this a super easy recipe as it already contains a leavener. If you don’t have any, you can make your own by combining baking powder and plain flour/all purpose flour.
- Dairy free milk – I like to use oat milk as that’s what I keep in the fridge, but almond milk or soy milk will work well in this recipe.
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Step-By-Step Instructions
As mentioned, this is a super easy one bowl cake recipe. You’ll also need a loaf pan. The one I am using is an 8 x 4 inch pan which creates nice tall sides for the cake and is my preference when making loaf cakes. If you have a 9 x 5 inch loaf pan, your cake may cook a little quicker.
Step 1: Start by adding the dairy free butter and golden syrup into a large microwave-safe mixing bowl. Microwave gently for 30-60 seconds until melted. Stir and leave to cool to room temperature.
Step 2: Once the mixture has cooled, add the brown sugar and whisk until smooth and well combined. Add the eggs one at a time, whisking very well after each addition.
Step 3: Sift the self-raising flour and salt directly into the bowl. Gently give it a mix then slowly add the milk until a thick, smooth batter forms. Be careful not to overmix.
Step 4: Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
Step 5: While the cake is still warm, brush the top with 1-2 tablespoons of warm golden syrup and allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
👉Tip! To keep this cake soft and moist and prevent it from drying out, once it has cooled for 15 minutes, loosely wrap it in a clean, dry tea towel or in baking paper while it cools completely.
Storage Instructions
Make sure to allow the golden syrup cake to cool completely before storing. For the best flavour, it’s actually better the next day as the golden syrup flavour develops.
To store, place it in an airtight container at room temperature for up to 4 days. Avoid storing the cake in the fridge if possible as this can dry it out.
You can also freeze the cake by wrapping it in plastic wrap and aluminium foil and freezing for up to 3 months. Allow to defrost at room temperature.
Recipe FAQs
This happened to me a lot when testing this recipe and it is a common issue with heavy batters like this golden syrup cake. Make sure to measure the ingredients correctly and whisk the eggs well with the sugar.
This cake also needs to be cooked at a low temperature for a longer time, so if you’re having issues, it could be worth looking at an oven thermometer to ensure your oven is the correct temperature.
While golden syrup can generally be substituted for honey or maple syrup in recipes where it uses a small amount, I don’t recommend it in this recipe as the golden syrup is the key to the flavour.
Yes! The cake actually tastes better the next day as the golden syrup keeps it soft and the flavour deepens. Store in an airtight container at room temperature.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More dairy free loaf cakes:
Vegan Lemon Poppy Seed Cake
Coffee and Walnut Loaf Cake
Pistachio Cardamom and Lemon Loaf Cake
Orange Pound Cake
Golden Syrup Cake
Equipment
Ingredients
- ½ cup dairy free butter 125 grams
- ½ cup golden syrup 120 grams
- ½ cup light brown sugar 100 grams
- 2 large eggs at room temperature
- 2 cups self-raising flour approx. 250 grams
- ¼ teaspoon salt
- ¼ cup dairy free milk 60 ml such as oat milk
- 1-2 tablespoons warm golden syrup extra for brushing
Instructions
- Place the dairy free butter and golden syrup in a large microwave-safe bowl. Microwave gently for 30-60 seconds until melted. Stir and leave to cool to room temperature.
- While the butter and syrup cool, preheat the oven to 160°C (320°F). Grease an 8 x 4 inch loaf tin with a little cooking oil and line it with baking paper, leaving some overhang for easy removal.
- Add the brown sugar to the cooled butter and syrup. Whisk until smooth and well combined.
- Add the eggs one at a time, whisking very well after each addition. The mixture should become glossy and slightly thickened.
- Sift the self-raising flour and salt into the mixture. Gently fold in the flour using a spatula or whisk, then slowly add the milk until a thick, smooth batter forms. Be careful not to overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake is still warm, brush the top with 1-2 tablespoons of warm golden syrup. Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy on its own, or serve with extra golden syrup and dairy free butter if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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