Lemon Ginger Torte

Published on Friday 9th February 2018 by DJ Kirkby

Fire-y ginger cushioned with sweet lemon – my vegan torte recipe is a flavour bomb.

Ingredients for cake:

  • 200g dairy free margarine
  • 400g dark brown sugar
  • 300ml plant milk
  • 450g plain flour
  • 7 tsp ground ginger
  • 3 tsp allspice
  • 2 tsp bicarb of soda
  • 1 tsp baking soda
  • 1 large pinch of salt
  • 2 portion of egg substitute (I used 2 tsp of flax flour and 2tsp of chia seed mixed with 9tsp of water)

Ingredients for buttercream:

  • 250g dairy free margarine
  • 2 tsp lemon juice
  • zest of two lemons – use 2 tbsp for the buttercream and reserve the rest)
  • 600g icing sugar


  1. Prepare your egg substitute and let sit for 5 mins
  2. Measure sugar and marg in a small saucepan and heat until ingredients are melted. Leave to cool until lukewarm then add plant milk and egg substitute and stir thoroughly.
  3. Combine dry ingredients and mix with a hand whisk a few times
  4. Pour the wet ingredients onto the dry and mix gently until smooth
  5. Pour into a greased and lined 23cm springform tin and bake at 140 (fan) or 150 regular oven for 1 hour and 15 mins or until a knife inserted into the middle comes away clean.
  6. Once completely cooled, slice your cake into 1 inch layers
  7. Build your cake with lemon butter cream sandwiched between layers and pipe the remainder on top. Sprinkle with leftover lemon zest to finish.


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