Ginger Molasses Loaf Recipe – Easy Vegan Spice Cake

Last Updated on 2 months by Neha Deshmukh

Ginger Molasses Loaf Recipe – Easy Vegan Spice Cake

Hey everyone! If you’re anything like me, the smell of warm spices baking in the oven just makes the day better. I’m so excited to share this recipe for a Ginger Molasses Loaf – it’s a hug in a slice, seriously! I first made this during a particularly chilly December, and it instantly became a family favorite. It’s wonderfully moist, packed with flavour, and surprisingly easy to whip up. Plus, it’s vegan, so everyone can enjoy it!

Why You’ll Love This Recipe

This isn’t your average loaf cake. The combination of ginger, cinnamon, cloves, and nutmeg creates a warm, comforting spice blend that’s perfect for any time of year. The molasses adds a lovely depth of flavour and a beautiful, slightly chewy texture. And the best part? It’s a simple recipe that doesn’t require any fancy techniques. It’s perfect for beginner bakers or anyone looking for a quick and delicious treat.

Ingredients

Here’s what you’ll need to make this delightful loaf:

• 1.5 cups (192g) all-purpose flour
• 2 teaspoons (12g) ground ginger
• 1 teaspoon (2.8g) ground cinnamon
• 0.25 teaspoon (1.25g) ground cloves
• 0.25 teaspoon (1.25g) ground nutmeg
• 1 teaspoon (4g) baking powder
• 0.375 teaspoon (1.875g) baking soda
• 0.25 teaspoon (1.25g) salt
• 1 cup (240ml) non-dairy milk
• 1 tablespoon (15ml) apple cider vinegar
• 0.25 cup (60ml) oil
• 0.25 cup (60ml) molasses
• 0.5 cup (100g) granulated white sugar
• 0.5 teaspoon (2.5ml) vanilla extract

Ingredient Notes

Let’s talk about a few key ingredients!

• Molasses: Don’t skip the molasses! It’s what gives this loaf its signature flavour and colour. I prefer using dark molasses for a richer taste, but light molasses works well too.
• Non-Dairy Milk: I usually use soy milk or almond milk, but any non-dairy milk will do. The apple cider vinegar helps to create a vegan “buttermilk” which makes the loaf extra tender.
• Spice Blend: Feel free to adjust the spices to your liking! I love a generous amount of ginger, but if you prefer a milder flavour, you can reduce the amount. This blend really is the heart of the cake, so good quality spices make a difference.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease an 8×4 inch loaf pan and set it aside. This prevents sticking and makes life so much easier.
2. In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt. Then, sift this mixture into another bowl. Sifting ensures everything is evenly distributed and gives you a lighter crumb.
3. In a small jar, combine the non-dairy milk and apple cider vinegar. Give it a little shake and let it sit for about 5 minutes. It will start to curdle – that’s exactly what we want!
4. In a separate bowl, whisk together the oil, molasses, sugar, and vanilla extract until well combined.
5. Now, it’s time to bring everything together. Alternately add the milk mixture and the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing develops the gluten and can result in a tough loaf.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the loaf cool completely on a wire rack before dusting with powdered sugar. Trust me, the wait is worth it!

Expert Tips

• Don’t overbake! This is the key to a moist loaf. Start checking for doneness around 40 minutes.
• Use room temperature ingredients: This helps everything blend together smoothly.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop!

Variations

• Gluten-Free Adaptation: Swap the all-purpose flour for a gluten-free all-purpose blend. I recommend one that contains xanthan gum.
• Spice Level Adjustment: For a milder flavour, reduce the ginger to 1 teaspoon. For a spicier kick, add an extra 1/2 teaspoon of ginger or a pinch of cayenne pepper! My friend loves adding a tiny bit of cardamom too.
• Festival Adaptations: This loaf is perfect for the holidays! Add a sprinkle of chopped pecans or walnuts for a festive touch. It’s a staple at our Christmas and Thanksgiving gatherings.

Vegan Adaptation

Good news! This recipe is already completely vegan. No substitutions needed.

Serving Suggestions

This Ginger Molasses Loaf is delicious on its own, but it’s even better with a dollop of vegan cream cheese frosting or a scoop of vanilla ice cream. It also pairs beautifully with a warm cup of tea or coffee.

Storage Instructions

Store the loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the best way to measure flour for this recipe?

Spoon the flour into your measuring cup and level it off with a knife. Scooping can pack the flour and result in a denser loaf.

Can I substitute the molasses with another sweetener?

While you can try substituting with maple syrup or honey, the flavour won’t be quite the same. Molasses is really key to this recipe’s unique taste.

What type of oil works best in this loaf?

I usually use vegetable oil or canola oil, but you can also use melted coconut oil.

How can I tell if my loaf is fully baked?

Insert a toothpick into the centre of the loaf. If it comes out clean, it’s done!

Can this loaf be frozen for later?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months.