Jamaican Ginger Cake With Passion Fruit Icing

This recipe is for a sweet and sticky vegan Jamaican ginger cake with the perfect amount of warming spice. Paired with a refreshing and tangy vegan passion fruit icing that is perfect for cutting through the sweetness of the cake.

My dad’s side of the family has a bit of a ginger-obsession and whilst I’m still on the fence about spicy crystallised ginger, Jamaican ginger cake is something I have long been a fan of.  

Our pantry was never short of a packet or two of sticky, sweet McVities Jamaica Ginger Cake and as I learned to cook, the BBC Good Food Sticky Stem Ginger Cake recipe provided a spot on homemade version that tastes just like the real thing.

Roll forward a few years and now milk and egg free, I decided that creating a vegan version was a must.  The BBC recipe works brilliantly with a few vegan subs and is so easy to make.  It’s sweet and sticky with the right amount of warming spice.  I’ve paired it with a refreshing and tangy vegan passion fruit icing that is perfect for cutting through the sweetness of the cake.

This recipe is my go to for a quick and easy treat to take around when visiting the family.  It’s:

Rich

Sweet

Sticky

With warming spices

And it’s very easy to make!

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

The Video Recipe:

The Written Recipe:

Jamaican Ginger Cake with Passion Fruit Icing

A sweet and sticky Jamaican ginger cake with the perfect amount of warming spice. Paired with a refreshing and tangy vegan passion fruit icing that is perfect for cutting through the sweetness of the cake.

5 from 2 votes

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Course: Dessert, Sweet Treat

Cuisine: Jamaican

Prep: 15 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 10 minutes mins

Serves: 12 slices

Calories: 303kcal

Author: Tara

Ingredients

 

MetricUS

 

1x2x3x

For the ginger cake:

• ▢ 225 g self raising flour
• ▢ 1 tsp baking soda
• ▢ 1 tbsp ginger (dried/ground)
• ▢ 1 tsp cinnamon
• ▢ 1 tsp mixed spice
• ▢ 115 g dairy free margarine
• ▢ 115 g treacle
• ▢ 115 g golden syrup
• ▢ 250 ml dairy free milk

For the passion fruit icing:

• ▢ 230 g icing sugar
• ▢ 75 g dairy free margarine
• ▢ 1 tbsp passion fruit coulis (*see note)
• ▢ 1 tsp vanilla extract

Equipment

• Electric Hand Whisk
• 23cm Loaf Tin (2lb)

Instructions

 

To make the cake:

• Preheat your oven to 160°C fan (180°C conventional / 350°F / gas mark 4).
• Grease a 23cm / 9" loaf pan and line it with parchment paper.
• In a large bowl mix together the flour, baking soda and spices.
  225 g self raising flour, 1 tsp baking soda, 1 tbsp ginger, 1 tsp cinnamon, 1 tsp mixed spice
• In a saucepan put the margarine, treacle, golden syrup and milk. Warm gently until combined and then add the mixture to the flour mix.
  115 g dairy free margarine, 115 g treacle, 115 g golden syrup, 250 ml dairy free milk
• Stir well until the mix is smooth (use a large whisk if necessary).
• Pour the mixture into the lined loaf pan (it’ll be quite runny) and bake for 55 minutes until a skewer pushed into the centre of the cake comes out clean.
• Leave the cake to cool in the tin before turning it out.

To make the icing:

• Beat the icing sugar and margarine together until smooth.
  230 g icing sugar, 75 g dairy free margarine
• Add the coulis and vanilla extract and stir until combined.
  1 tbsp passion fruit coulis, 1 tsp vanilla extract
• Keep the icing in the fridge until you are ready to serve.

Video

Notes

Vegan / Dairy Free / Egg Free / Nut Free / Soy Free

* If you live in the UK the Tesco Finest Alphonso Mango and Passion Fruit Coulis is delicious and labelled vegan.

Recipe inspired by:  Jamaica

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.

We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 303kcal | Carbohydrates: 49g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 227mg | Fiber: 1g | Sugar: 34g | Net Carbohydrates: 48g

Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!