Easy Golden Syrup Loaf Cake

This delicious Golden Syrup cake recipe makes a cake that is tasty, sticky and deliciously gooey. It is an eggless recipe and can, if necessary, be made completely vegan.

This Golden Syrup Cake recipe makes a cake reminiscent of a popular shop bought cake. I think it’s best left overnight in an airtight container to go gooey and moist. It is particularly delicious in a bowl covered in custard or vanilla ice cream. Warming it in a microwave for 15 seconds will only add to the scrumminess!

Golden Syrup is an invert sugar that was initially developed by Abram Lyle and Sons (now Tate & Lyle) at their East London sugar refinery. Here in the UK Tate and Lyle’s Golden Syrup it is an institution – we’ve all had it out of the tin drizzled over waffles, pancakes, in porridge or over warm crumpets. The closest I can equate it to in the United States is Dark Corn Syrup. However, you could also use Maple Syrup or Honey in this recipe but you will get the specific taste of either ingredient in the cake.

This Golden Syrup Cake recipe is incredibly versatile and is excellent as a layer cake in a celebration cake. I would recommend pairing it with a vanilla buttercream, or even a golden syrup buttercream – just add a drizzle of golden syrup to a classic vanilla buttercream.

This is the classic old fashioned golden syrup cake I remember from childhood. An ooey gooey sticky loaf cake!

Why You’ll Love This Recipe

This recipe doesn’t need any fancy equipment. You won’t need an electric mixer, stand mixer or anything fancy. A large mixing bowl and wooden spoon is sufficient.

If you pour the boiling water into the vessel you’ve used to weigh the Golden Syrup you will get every drop of goodness.

Because the cake is eggless, and it can be made with oil it can be fully vegan. You can also substitute the flour for gluten free is that is necessary.

There are ingredient notes and tips after the recipe

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Easy Golden Syrup Loaf Cake Recipe

Makes 1 Loaf Cake