Gingerbread Crumble Loaf Cake | Vegan


This delightful gingerbread crumble loaf cake is going to be your new favourite festive treat. It's easy to make and has become a household favourite! 

You can find the video on how I made this recipe along with lots more vegan recipes on my Instagram @veganshannon 



- 3/4 cup vegan butter
- 3/4 cup soy milk
- 1 3/4 cups self-raising flour
- 1/2 cup caster sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1 1/2 tbsp ground ginger
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)

For the crumble:

- 3/4 cup plain flour
- 1/4 cup caster sugar
- 1/3 cup brown sugar
- 1 1/2 tbsp cinnamon
- 1/4 cup vegan butter


STEP 1 Preheat the oven to 180C and line a loaf tin with parchment paper.

STEP 2 Add the vegan butter and soy milk to a saucepan on low heat until the butter has completely melted.

STEP 3 In a large mixing bowl, add the self-raising flour, caster sugar, brown sugar and baking powder, along with all of the spices.

STEP 4 Pour the melted butter and milk into the dry ingredients along with the flax egg.

STEP 5 Use the Cordless Power Hand Mixer to mix all of the ingredients together on speed 3. Mix until completely combined and smooth.

STEP 6 Pour the mixture into the loaf tin.

STEP 7 Make the crumble by adding the plain flour, caster sugar, brown sugar and cinnamon to a separate bowl. Add the vegan butter and use your fingers to massage the mixture until it forms a fine crumb.

STEP 8 Sprinkle the crumble on top of the loaf mixture.

STEP 9 Place the loaf in the oven for 1 hour and 10 minutes or until a skewer poked through the middle comes out clean.

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