Pumpkin Gingerbread Traybake


Preparation info

  • Makes


    • Difficulty


    • Ready in

      50 min

Appears in

Vegan Kids

Vegan Kids

By Heather Whinney

Published 2021

  • About

Traybakes are great when you need to feed a crowd, or even just when you want lots of cake at home! This is a dense gingerbread sponge, made lovely and moist by adding pumpkin purée, and decorated with cute but simple icing sugar gingerbread men.


  • 2 tbsp ground flaxseeds
  • 6 tbsp water
  • 550 g/ lb/scant 5 cups plain/all-purpose flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda/baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground mixed spice/pumpkin pie spice
  • 1 tsp vanilla powder or vanilla extract
  • a pinch of salt
  • 250 g/9 oz/1 cup plus 2 tbsp vegan margarine, plus extra for greasing
  • 175 g/6 oz/½ cup treacle/molasses
  • 175 g/6 oz/½ cup golden/light corn syrup
  • 2 tbsp ginger syrup
  • 150 g/5 oz/¾ cup soft dark brown sugar
  • 175 ml/6 fl oz/¾ cup vegan milk
  • 400 g/14 oz pumpkin purée
  • 250 g/9 oz/ cups vegan Greek-style plain yogurt
  • icing/confectioner’s sugar, for dusting
  • small white sugar pearls, for decorating


    1. Mix the ground flaxseed and water in a small bowl and set aside for 15 minutes to form a gel. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 35 × 25cm/14 × 10in deep baking tin/pan.
    2. Sift the flour into a large mixing bowl with the baking powder, bicarbonate of soda, spices, vanilla powder (if using) and salt.
    3. In a pan, heat the margarine, treacle, syrups and dark brown sugar until the sugar has melted.
    4. Remove from the heat and leave to cool slightly. Stir in the milk and vanilla extract (if using). Pour the syrup mixture into the flour mixture and whisk in. Whisk in the pumpkin purée, yogurt and flaxseed gel, and then pour and scrape the batter into the prepared tin.
    5. Bake for 25–35 minutes, until the cake is firm and a knife comes out clean with no batter on it when inserted into the middle of the cake. Remove from the oven and leave the cake in the tin on a wire rack to cool.
    6. To decorate, cut the cake into 24 squares and dust with icing sugar. For the cute gingerbread decoration, cut out a small figure shape from a piece of paper as a template and place on a square of cake. Dust over icing sugar, then carefully remove the paper template. Press small white sugar pearls into the cakes as eyes and buttons. Repeat with the other squares. Store in an airtight container for up to 5 days.