Spiced Treacle Cake

Gentle spicing combined with a hint of orange makes this spiced treacle cake very moreish indeed! It’s egg free too so perfect for egg-free guests.

Eat your way through autumn with this divine recipe...

We're planning on clinging onto autumn for as long as we can - and that's certainly the case with this delicious spiced treacle cake. Gentle spices combined with a hint of orange makes it a moreish bake indeed!

What's more, it's an egg-free recipe - perfect for feeding those with egg-free dietary requirements.

spiced treacle cake

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For the cake:

  • 375 g plain flour (sifted)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed cake spice
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 130 g butter (melted)
  • 330 g black treacle
  • 300 ml boiling water

For the icing:

  • 150 g icing sugar (sifted)
  • 3 tbsp warm water
  • 1 orange's zest (grated)


Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm cake tin and line the base with baking paper.
In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spices. Make a well in the centre of the flour mixture and add the melted butter, treacle and boiling water. Mix to a smooth batter.
Pour the batter into the prepared cake tin and bake for 35 mins. Allow to cool in the tin for 5 mins before turning out onto a cooling rack to cool completely. The cake can be difficult to handle whilst warm so keep the baking paper on the base until completely cool.
Peel the baking paper from the cold cake and place onto a serving plate. For the icing, mix the icing sugar with 3tbsp of warm water to create a thick pouring consistency. Add a little more water if the icing is too thick. Pour over the top of the cake and allow to drip down the sides. Scatter orange zest over the icing and leave to set.

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