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Vegan Gingerbread Loaf with Orange Glaze

A soft and moist vegan gingerbread loaf filled with warm spices and finished with a tangy orange glaze. This easy cake is the perfect festive recipe for enjoying with a cup of tea or coffee.
Course Morning Tea
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 slices
Author Sally

Ingredients

  • 1 ¼ cup hot water
  • ⅓ cup golden syrup
  • 2 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅓ cup canola oil
  • ½ cup dark brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla

For the glaze:

  • 1 cup icing sugar
  • 2-3 tablespoons orange juice

Instructions

  • Preheat the oven to 180°C and grease and line a 8 x 4 inch loaf pan with baking paper and a light spray of cooling oil.
  • In a small bowl, combine hot water (not boiling but still hot to touch) with the golden syrup and mix to dissolve. Set aside.
  • In a medium bowl combine the flour, bicarbonate of soda, baking powder, spices and salt and whisk together. In a separate bowl, whisk together the oil, brown sugar, vinegar and vanilla. Add the dry ingredients to the bowl a little at a time, alternating with the golden syrup and water mixture until the batter just comes together.
  • Pour the batter into the prepared pan and bake for 40 minutes or until a skewer when inserted comes out clean. Remove from the oven and let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
  • Make the glaze. In a small bowl, mix 1 tablespoon at a time of the orange juice into the icing sugar until the glaze comes together. It should be thick but still able to drizzle. Decorate the cake with the glaze. Slice and enjoy. Store the cake in an airtight container for 2 days at room temperature of 3-4 days refrigerated.

Notes

Freezing notes. Wrap the cake in plastic wrap and freeze for 2 months. Defrost at room temperature while still wrapped in the plastic.
Adapted from Cozy Peach Kitchen.
Not from Australia? Check out my US Conversion Guide.