Cakes, Vegan, Vegan Treats

Jamaican Ginger Cake.

I like sweet things to have more about them than just sweetness.   Just a little bit of complexity and depth of flavour.  Either a citrusy  tang, or a spicy warmth.  A fruity sharpness or flavours that contrast in some way…and accompanied by a fragrant aroma.

Not too much too ask, surely ?

This is a cake that’s spicy, warming, moist, and with a wonderful tang that you only get with blackstrap molasses.

Now blackstrap molasses is good stuff.  Bizarrely, it’s what’s left after they’ve made refined sugar… it’s the bit that contains the vitamins and minerals, particularly magnesium, and iron (which is why some suggest it’s good for PMS).

So what more excuses are needed to make this easy, simple, sweet treat recipe?

Well, ….this cake stores very well, gets stickier over time, and, for one of those particularly decadent moments, is great warm, with a dollop of cream: either whipped coconut cream or pourable oat-cream or soy-cream.

So, what are we waiting for? Let’s get on with it 🙂


jamaican ginger cake – good with spiced tea, chai or coffee…



  • 250 gms. self-raising flour
  • 1 good tsp. baking powder
  • 1.5 tbs. ground ginger
  • 2 tsps. cinnamon powder
  • 120gms. vegan spread – suitable for baking (keep chilled until ready to use)
  • 250gms. blackstrap molasses
  • 130gms. dark brown unrefined raw muscovado sugar
  • 250ml. non-dairy milk ( I used oat milk)
  • good pinch of salt
  • 2 tbs. chia seeds
  • 50ml. water


  • Pre-heat oven Gas Mk. 4.
  • Line a loaf tin (approx. 24cm. x 14cm.) with greased baking parchment.
  • Grind chia seeds to a powder.
  • In a small bowl, mix ground chia with 50 ml. cold water.  Set aside.
  • In a small saucepan, place the milk and the sugar.
  • Heat gently until sugar has dissolved.
  • Remove from heat.  Allow to cool a little.
  • Measure molasses into a small saucepan, and heat gently until molasses has melted.(5mins.?)  Allow to cool a little.


  • In a large bowl combine flour, baking powder, ground spices and salt.
  • Rub chilled vegan spread into flour to form small crumbs.
  • Add cooled milk/sugar mix, and whisk into flour mix.
  • Add melted molasses to flour mix, and whisk in.
  • Add chia/water to flour mix,  and whisk in.
  • The batter should be fairly thick but pourable rather than scoop-able…
  • Pour the batter into the greased, lined loaf tin, and bake for 45-55 mins, until a sharp knife plunged into the centre of the cake comes out just clean.
  • This cake should be moist and slightly sticky, so don’t overcook it either.
  • Remove cake from oven, and allow to cool a little before removing from tin.
  • Allow to cool on a cooling rack.

Hope you enjoy!

btw the top is lovely and crispy !!










2 thoughts on “Jamaican Ginger Cake.”

  1. Oh my gosh, this honestly sounds like one of the best bread recipes ever! I already adore molasses in bread or steamed buns, but the addition of ginger and cinnamon sounds perfect!

    Liked by 1 person

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