Vegan Ginger Cake Recipe - Hapisoy

Vegan Ginger Cake


  • 395 g - HapiSoy Sweetened Condensed Soy Milk

  • 50 g - brown sugar

  • 180 ml - sunflower oil

  • 200 ml - soy milk

  • vegan eggs - 2 tsp baking soda mixed with 2 tbsp white vinegar

  • 100 g - minced crystalised ginger

  • 250 g – self raising flour

  • 1 Tbsp - ginger powder

  • 2 tsp - ground cinnamon powder

  • 1 tsp - mixed spice

  • 1/4 tsp - salt


  1. Preheat the oven to 190 C (170 C fan forced) and line a baking sheet in a loaf mould.

  2. Combine the sweetened condensed soy milk, oil and brown sugar in a saucepan and place over low heat.  Stir gently until everything is combined and remove from heat.

  3. Add the soy milk, whisking gently to combine, then add the vegan eggs.  Whisk until the mix is combined, then fold in the minced crystallised ginger.  Set aside.

  4. Sift the flour, spices and salt into a large bowl. 

  5. Pour the wet mixture into the dry ingredients.  Stir to combine.

  6. Pour the cake batter into the already prepared loaf mould and bake in the middle rack for 60-80 minutes or until the skewer inserted in the middle of the cake comes out clean.