Vegan Sticky Golden Syrup Loaf Cake

 An easy vegan sticky golden syrup cake baked in a loaf tin and topped with a drizzle of golden syrup.

Vegan Sticky Golden Syrup Loaf Cake

A lot of you have been waiting for vegan golden syrup cake, especially those of you in my Facebook group Living on the Veg.

Heck, you might not realise you've been waiting for this cake, but I can assure you, you have.

Oh my goodness it is soft and fluffy with a sticky coating and a good taste of caramel.

You need this cake in your life.

And best of all it's super easy to make and it's vegan.

What is Golden Syrup?

Golden syrup is a thick, sweet amber syrup with a flavour of caramel.

It was created in 1881 by Abram Lyle in his sugar refinery on the river Thames in London.

He originally called it Goldie and sold it from wooden barrels.

Later he sold it in the familiar Lyle's green and gold tins, in which it is still sold today. It also has the royal warrant 'By Appointment to Her Majesty the Queen'.

Captain Scott took it in his stores on the RRS Discovery on his ill-fated voyage to the Antarctic in 1910.  When the ship's stores were discovered in 1956 the tins of golden syrup were still in good condition as was the syrup!

You can read more about the history of Golden syrup on the our story page of Lyle's website.

For another sticky golden syrup cake, try this Yorkshire Parkin.

Is there an American Equivalent to Golden Syrup?

There's not a good swap, but golden syrup can be purchased from British shops and online stores in the US.

British Corner Shop, sells British products worldwide.

The nearest syrup is corn syrup, but it won't work in a golden syrup cake as it doesn't have the right flavour.

Corn syrup can be used as a substitute for golden syrup as a sweetener but can't be used when golden syrup is the main ingredient like in this golden syrup cake.

Is Golden Syrup Suitable for Vegans?

Yes, golden syrup is suitable for vegans.

It's just refined sugar with no added ingredients.

It's gluten-free, kosher and free from artificial colours, flavours and additives.

How Not to Get Sticky When Using Golden Syrup

Sticky! A familiar word when using golden syrup.

The syrup itself is sticky and often the sticky goes everywhere when you are using it.

Yes, you know what I'm talking about.

Avoid the stickiness with my easy tips.

Simply rub a little oil around the measuring spoon or cup measure you are using and the golden syrup will all slide out beautifully not leaving any syrup.

Also if you oil the rim of the tin before opening the lid, it will pour cleaner from the tin without leaving a sticky residue.

The oil is much easier and less sticky to wipe off than the golden syrup which seems to get everywhere.

Golden Syrup Drizzle for Vegan Syrup Cake

This easy vegan syrup cake is flavoured and sweetened with golden syrup but also has a sticky golden syrup glaze.

Warm, just out of the oven this golden syrup loaf cake is coated with a drizzle of golden syrup thinned down with a little boiling water.

Holes are poked in the top of the cake with a toothpick or skewer to allow some of the syrup glaze to sink into the cake.  

Similar to a poke cake but with much smaller holes.

The cake is left with a sticky glaze and is beautifully moist.

Baking a Cake in a Loaf Tin

Baking in a loaf tin takes longer but it produces an excellent cake.

The secret is all in the lining of the loaf tin.

You can line it with non-stick baking paper, but I prefer to use loaf tin liners.

Loaf tin liners are super easy to use. Just pop one in and you're good to go.

My wee tip is to rub some vegan butter or margarine around the inside rim of the tin, then press the loaf tin liner to it.

It acts like glue, holding it in place so it doesn't flap about while you are trying to pour the cake batter into the tin.

Why are Loaf Cakes So Good?

If you are a regular reader of my blog you will know I love a loaf cake. Here are a few reasons why:

1. You use the same tin every time. No need to figure out what the right tin is, then actually find it.
2. A loaf tin takes up less room in the cupboard.
3. You can buy loaf tin liners that make life much easier.
4. You can fit two or sometimes three loaf tins in the oven at the same time, on the same shelf comfortably, if you wish.
5. Loaf cakes slice well.
6. You can freeze a loaf cake in slices and take out a slice when you fancy.
7. They are easy cakes to make.
8. You can ice or glaze them or leave them plain.
9. They are soft and fluffy.
10. They taste great.

More Vegan Loaf Cakes to Try

Here are a few more vegan loaf cakes for you to try. They are all so, so good!

1. Apple Loaf Cake
2. Banoffee Pie Loaf Cake
3. Blackberry Lime Drizzle Loaf Cake
4. Blueberry & Lemon Loaf Cake
5. Carrot Loaf Cake with Orange Icing
6. Cherry Bakewell Cake
7. Chocolate Chip Loaf Cake
8. Chocolate Loaf Cake
9. Coconut Loaf Cake
10. Dark Treacle Gingerbread
11. Jaffa Orange Loaf Cake
12. Lemon Drizzle Loaf Cake

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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How to Serve Sticky Golden Syrup Cake

This easy golden syrup cake is quite versatile. Here are a few serving suggestions.

1. Serve it plain.
2. Cut a slice into quarters and add to lunchboxes (if you need more lunchbox ideas check out my other blog The Vegan Lunchbox).
3. Serve it with whipped vegan cream.
4. Serve it warmed with vegan custard.
5. Serve it warmed with vegan vanilla ice cream.

Storing Sticky Golden Syrup Cake

Sticky golden syrup sponge cake will keep for 4-5 days.

Store it in an airtight container.

Can you Freeze Sticky Golden Syrup Cake?

Loaf cakes freeze really well and this one is no exception.

Slice it, wrap the slices in freezer-friendly baking paper, then pop into a freezer bag or tub.

Take a slice out and leave in the fridge to defrost.

It won't take too long.

How to Make Vegan Sticky Golden Syrup Loaf Cake

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF.

Step 1

• Preheat your oven and line your 2 lb (900g or 1.5 litres)
• Measure your milk (I use oat milk) into a large measuring jug with a little white wine vinegar (or lemon juice). 
• Measure plain flour and brown (or demerara sugar) to a mixing bowl

Remember full ingredients and instructions can be found in the below this photo guide!

Step 2

• Add baking powder and a pinch of salt to the flour mixture and give it a good mix.
• Add vanilla extract and golden syrup to the milk.

Step 3

• Add oil to the milk and mix.
• Add the milk mixture to the dry ingredients and fold in until just combined, then pour into your lined loaf tin.

Step 4

• Bake in your preheated oven for 1 hour 5 minutes (it could take a little less time or a little more in your oven, as they vary so much).
• It should be golden and a toothpick, cake tester or skewer inserted into the middle will come out clean. If there is still batter on it, it needs to go back in for longer. 
• If you put it back in for a little longer and it's already golden, you can cover it with foil to prevent it from darkening.
• Once you have removed it from the oven, prick the surface with a toothpick or skewer.
• Water down some golden syrup with boiling water and pour over the cake, some will rest on the surface for a sticky glaze and the rest will sink into the cake. Mmmmm!
• Leave to cool in the tin for 10 minutes, then move to a cooling rack to cool completely before slicing.
• Enjoy!

golden syrup cake, vegan loaf cake, vegan golden syrup cake, vegan syrup cake, vegan cake

Baking, Dessert, Christmas

British, Vegan

Yield: 8-10 slices

Author: Jacqueline Meldrum

Vegan Sticky Golden Syrup Loaf Cake

An easy vegan sticky golden syrup cake baked in a loaf tin and topped with a drizzle of golden syrup.

Prep time: 10 MinCook time: 1 H & 5 MTotal time: 1 H & 15 M

Ingredients

cake ingredients

• 150 ml (5 fl oz or 0.6 cup) oat milk (or your regular milk)
• 1 teaspoon white wine vinegar (or lemon juice)
• 1 teaspoon vanilla extract
• 150ml (5 fl oz or 0.6 cup) golden syrup
• 75 ml (2.5 fl oz or 1/3 cup) vegetable oil (or other mild oil)
• 300g (1 ¾ cups + 2 tablespoons) plain (all-purpose) flour
• 100g (1/2 cup packed) brown sugar (or demerara sugar)
• 1 teaspoon baking powder
• pinch salt

syrup drizzle ingredients

• 1 tablespoon boiling water
• 2 tablespoons golden syrup

Instructions

Cake

1. Preheat the oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
2. Measure the milk into a large measuring jug (or bowl) and add the vinegar and set aside.
3. Measure the flour and sugar into a mixing bowl.
4. Add the baking powder and salt and give a good mix.
5. Add vanilla extract, oil and golden syrup (cake ingredients quantity) to the milk and mix.
6. Pour the wet ingredients into the dry and fold in until just combined.
7. Pour into the lined loaf tin and bake for between 1 hour plus 5-10 minutes. The time varies slightly between ovens and depending on just where your shelf is (middle if possible).
8. Check the cake after an hour by inserting a skewer or toothpick into the centre of the cake, if it comes out clean, it's ready, if not pop it back in for 5-10 minutes more. If it is already quite golden, cover it with foil.
9. Check again and once it's ready, remove from the oven but leave it in the tin.

Golden Syrup Drizzle

1. Make the drizzle, by adding the boiling water to golden syrup (see ingredients) and mix until it thins.
2. While the cake is hot, prick the surface with a toothpick or skewer, then pour over the syrup drizzle.
3. Leave to cool in the loaf tin for 10 minutes then move to a cooling rack to continue cooling.
4. Once completely cool, slice and serve.
5. Enjoy!

Notes

Storing the cake

Store this cake in an airtight container for 4-5 days

Freeze this cake in slices wrapped in freezer-friendly baking paper and then in a freezer bag or tub.

Remove from the freezer and leave in the fridge to defrost.

Calories

8 slices = 338 calories per slice

9 slices = 300 calories per slice

10 slices = 270 calories per slice

Nutrition Facts

Calories

270.01

Fat (grams)

7.26 g

Sat. Fat (grams)

0.57 g

Carbs (grams)

48.69 g

Fiber (grams)

0.91 g

Net carbs

47.78 g

Sugar (grams)

19.45 g

Protein (grams)

3.24 g

Sodium (milligrams)

65.10 mg

Cholesterol (grams)

0.00 mg

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