Golden Syrup Cake

This is a lucysfriendlyfoods version of a classic Tate and Lyle’s golden syrup cake – sweet, squidgy and syrupy all at the same time. This cake keeps well, in fact it gets more syrupy as the days go by when wrapped in cling film, and is also perfect for freezing.

Another reason to bake this cake is that it makes your house smell like heaven!

Golden syrup cake (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)Β warning: contains gluten

makes 1 2lb loaf

  • 1/3rd cup dairy free spread
  • 1/4 cup caster sugar
  • 1 1/2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup golden syrup
  • 1 cup boiling water

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Line a loaf tin
– In a large bowl, whisk together all the ingredients until well combined. The mixture will be very runny
– Pour into the lined tin
– Bake for 40-50 minutes until golden on top and a knife comes out clean
– Cool in the tin before moving to a wire rack

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

18 thoughts on “Golden Syrup Cake

  1. I love golden syrup. Something about the tins and misplaced feelings of nostalgia for a bygone time I wasn’t part of. Just a quick question. When freezing, what do you do once its removed and thawed. Do you pop it back in the oven again? xx

    1. You’re right, it has such a ‘vintage’ feel, but is also somehow comforting and cosy! I’d just defrost – it’s worked fine for me… But maybe a few minutes in the oven would make it extra fresh…

      Hope that helps! xx

      ps I’d love to hear about what you’ll be serving πŸ™‚

  2. Fantastic recipe – thank you! I’ve made cakes before with similar recipes but with vinegar to get the bicarb going and oil rather than marg, but I like the use of the hot water to get the bicarb going and melt the marg and golden syrup together all at the same time.

      1. Also delicious with a tbsp of ground ginger and muscovado sugar instead of caster πŸ™‚

  3. Thank you for this! We will do this for my son’s birthday, he has an egg allergy. And your measurements aren’t in grams (we don’t have a scale).

  4. I had a go with this today. Wasn’t sure on consistency. Might of needed a littke longer. Adding ginger sounds nice. My kids loved it. We had it with soya yoghurt whilst the cake was still warm.

  5. Do you have this recipe but in grams please? I’ve tried looking at converters but they all seem to differ!

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