Healthy Jamaican Sticky Ginger Loaf Cake

A healthier version of this fragrant, sweet and spicy ginger cake popular throughout the Caribbean. Made with wholemeal spelt flour, dates, coconut sugar and molasses.

Serves 12 | Prep time: 15 mins | Cooking time: 30 mins



  • 350g/12.3oz (2 1/4 cup) wholemeal spelt flour
  • 1 1/2 Tbsp ground flaxseed
  • 130g/4.6oz (3/4 cup) coconut sugar
  • 1 Tbsp ginger powder
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt


  • 60g/2.1oz dates
  • 45g/1.6oz melted coconut oil
  • 50g/1.8oz unsweetened apple puree
  • 60g/2.1oz molasses
  • 250ml/8.5 fl.oz boiling water


  • 35g/1.2oz dates (about 6 dates)
  • 2 Tbsp molasses
  • 60ml/2 fl.oz boiling water
  • 1 Tbsp maple syrup


  1. Preheat oven to 180C/355F. Line a regular loaf tin with baking paper.
  2. Mix the dry ingredients together in a large bowl.
  3. Blend wet ingredients (dates, coconut oil, apple puree, molasses, water) in a blender or food processor until smooth, then pour into the bowl of dry ingredients and combine well.
  4. Spoon the mixture into the loaf tin and place in the oven to bake for 30 minutes.
  5. Remove loaf from oven and while still hot use a toothpick to prick holes on top.
  6. Blend the glaze ingredients and pour on top of the loaf to cover it entirely.
  7. Cool on a wire rack then cut in slices ready to serve.

Note: The flavour of the ginger loaf strengthens the following day as the flavours have had more time intensify.

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