Vegan Golden Syrup Loaf Cake

This tender, moist vegan golden syrup loaf cake delivers all the rich, caramelized sweetness you crave without any dairy or eggs. The golden syrup creates a beautifully sticky crumb and deep amber flavor that pairs perfectly with afternoon tea or coffee. This straightforward recipe requires just basic pantry ingredients and simple mixing techniques, making it accessible for bakers of all skill levels.

Recipe Details

Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 mins
Servings: 8-10 slices
Difficulty: Easy

Ingredients

• 300g plain flour
• 200g caster sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 150ml golden syrup (such as Lyle’s Golden Syrup)
• 200ml unsweetened plant milk (oat or soy work best)
• 100ml neutral vegetable oil
• 2 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 100ml boiling water

Instructions

1. Prepare your baking setup. Preheat oven to 180°C (160°C fan). Grease a 2lb loaf tin thoroughly with oil or vegan butter, then line with baking parchment, leaving overhang for easy removal.
2. Combine dry ingredients. In a large mixing bowl, whisk together flour, caster sugar, baking powder, bicarbonate of soda, salt, ground ginger, and cinnamon until evenly distributed.
3. Mix wet ingredients. In a separate bowl or large measuring jug, whisk together golden syrup, plant milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth and well combined.
4. Create the batter. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or rubber spatula, gently fold together until just combined. Don’t overmix – a few small lumps are fine.
5. Add boiling water. Slowly pour in the boiling water while stirring gently. The batter will be quite thin – this is exactly what creates the moist texture of your vegan golden syrup loaf cake.
6. Transfer to tin. Pour the batter into your prepared loaf tin, smoothing the top gently with the back of a spoon.
7. Bake to perfection. Place in the preheated oven and bake for 45-50 minutes, until a skewer inserted into the center comes out with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
8. Cool properly. Allow the loaf to cool in the tin for 10 minutes, then use the parchment overhang to lift onto a wire rack. Cool completely before slicing – this prevents crumbling and allows the flavors to settle.

Tips for Success

Choose the right golden syrup consistency. If your golden syrup has crystallized or seems too thick, warm it gently in the microwave for 20-30 seconds before measuring. This ensures smooth mixing and even distribution throughout the batter.

Don’t skip the boiling water. This technique, called blooming, helps activate the leavening agents and creates the signature tender crumb. The thin batter might seem concerning, but it produces the perfect moist texture.

Test for doneness carefully. Golden syrup cakes can appear done on the outside while still being underbaked in the center. Use a long skewer and check that it comes out with minimal moist crumbs – completely clean indicates overbaking.

Recipe Variations

Lemon Golden Syrup Loaf: Add the zest of 2 lemons to the wet ingredients and replace 2 tablespoons of plant milk with fresh lemon juice for a bright, citrusy twist.

Treacle Variation: Replace half the golden syrup with black treacle for a deeper, more molasses-like flavor reminiscent of traditional gingerbread.

Glazed Version: Mix 100g icing sugar with 2-3 tablespoons golden syrup and 1 tablespoon plant milk. Drizzle over the cooled loaf for extra sweetness and visual appeal.

Storage Instructions

Store your vegan golden syrup loaf cake wrapped in cling film or in an airtight container at room temperature for up to 5 days. The cake actually improves after the first day as the flavors meld and the crumb settles.

For longer storage, wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving.

Nutritional Highlights

This plant-based version provides all the indulgent taste of traditional golden syrup cake while being naturally dairy-free and egg-free. The golden syrup offers quick energy and that distinctive flavor, while plant milk adds nutrients like vitamin D and B12 (if fortified).

Serving Suggestions

Serve thick slices of this vegan golden syrup loaf cake with a dollop of coconut whipped cream or vegan custard for an elegant dessert. It’s equally delicious toasted lightly and spread with vegan butter for breakfast or afternoon tea.

The cake pairs beautifully with Earl Grey tea, coffee, or even a glass of oat milk. Try serving alongside fresh berries for a pop of color and tartness that complements the sweet, caramelized flavors perfectly.

Whether you’re accommodating dietary restrictions or simply exploring plant-based baking, this foolproof recipe delivers the comforting flavors and satisfying texture that make golden syrup cake such a beloved treat.