Name: Vegan Gingerbread Loaf Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup whole wheat flour; ¾ cup oat flour; ¾ cup coconut sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1 teaspoon allspice; ½ teaspoon nutmeg; ½ teaspoon ground cloves; ¼ teaspoon salt; 1 teaspoon orange zest (optional); 1 cup dairy-free milk; ¼ cup coconut oil; ¼ cup applesauce; ½ teaspoon vanilla extract; ⅔ cup coconut cream (solid part from refrigerated coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Coconut flakes (optional)

Imagine the warm scent of ginger and spices filling your kitchen—there’s just something so comforting about it, isn't there? This Vegan Gingerbread Loaf Recipe brings that cozy feeling to life, with a moist, spiced loaf that’s perfect for sharing (or sneaking bites yourself!). It’s a delightful plant-based treat that even non-vegans rave about.

The image shows two thick slices of moist brown cake on a white plate, with a layer of white frosting covered in shredded coconut on the side where the slices meet. A gold fork is gently pressing the front slice on the right side. In the background, a larger white plate holds the rest of the cake, also covered with the same white frosting and shredded coconut. Two red and white candy canes lie on a beige cloth with small, warm lights softly glowing behind them. The scene is set on a white marbled surface with a small shiny silver ornament nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Gingerbread Loaf Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf Recipe

Why You'll Love This Recipe

There’s a reason this Vegan Gingerbread Loaf Recipe has become my go-to during chilly months. It’s simple, flavorful, and you don’t need any weird ingredients to make it shine. Plus, the frosting is the perfect finishing touch that makes it feel extra special.

Rich Flavor Profile: The blend of warming spices like ginger, cinnamon, and cloves creates that classic gingerbread taste that hugs your senses.
Moist and Tender Texture: Thanks to applesauce and coconut oil, the loaf stays delightfully soft without being greasy.
Plant-Based & Allergy-Friendly: No eggs or dairy here, making it accessible for vegans and those avoiding common allergens.
Easy to Customize: You can tweak sweetness, add zest, or swap flours to suit your pantry and preference.

A close-up of a single thick slice of brown cake with a light, fluffy white frosting layer on top. The frosting is sprinkled with fine white flakes, adding a textured look. The cake slice is placed on a light wooden board that contrasts with the white frosting and brown cake. A brown knife with two oval holes is partially stuck into the frosting on the right side of the slice. The background has a soft beige cloth and a white marbled surface with warm, soft lighting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This loaf relies on a balance of flours, natural sweeteners, cozy spices, and smooth wet ingredients, all working in harmony to create that perfect crumb and spicy warmth. Picking the right type of flours and fresh spices really makes a difference in the final outcome.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small pile of coconut sugar, a white ceramic bowl with baking powder powder, a pinch of baking soda in a white ceramic bowl, a small white ceramic bowl with ground ginger, a small white ceramic bowl with cinnamon, a small white ceramic bowl with allspice, a small white ceramic bowl with nutmeg, a small white ceramic bowl with ground cloves, a small white ceramic bowl with salt, a thin strip of orange zest, a simple white ceramic bowl filled with creamy dairy-free milk, a small white ceramic bowl with melted coconut oil, a small white ceramic bowl with smooth applesauce, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with solid coconut cream, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla extract, and a handful of fresh coconut flakes, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole wheat flour: Adds nuttiness and depth, plus fiber that helps with structure and moisture retention.
Oat flour: Brings a subtle sweetness and tender crumb; you can make your own by blitzing oats in a blender.
Coconut sugar: Provides a rich, caramel-like sweetness that complements the spices well.
Baking powder & baking soda: Work together to give the loaf a nice rise and light texture.
Ground ginger, cinnamon, allspice, nutmeg, cloves: This spice medley is what creates that classic "gingerbread" aroma and flavor we all crave.
Orange zest (optional): Adds a fresh, citrusy brightness that cuts through the richness—highly recommended if you have it on hand!
Dairy-free milk: Keeps the batter moist and dairy-free; almond, oat, or soy milk all work beautifully.
Coconut oil: Provides healthy fat for tenderness and slight richness—make sure it’s melted but not hot.
Applesauce: Acts as a natural binder and sweetener, replacing eggs with ease while keeping things moist.
Vanilla extract: Rounds out the flavor and adds a lovely fragrance.
Coconut cream (for frosting): When chilled, it whips into a luscious dairy-free frosting that’s light but creamy.
Powdered sugar (for frosting): Sweetens and stabilizes the coconut cream without graininess.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this vegan gingerbread loaf recipe is—it naturally invites you to make it your own. I’ve played around with adding pear puree or swapping the flours for gluten-free versions, and each time it turns out deliciously unique.

Variation: For a citrus twist, I add freshly grated orange zest to both the batter and frosting—this lifts the whole loaf beautifully, especially during holiday gatherings.
Nuts & Seeds: Toss in chopped walnuts or pepitas to the batter for a satisfying crunch and extra nutrition.
Sweetener Swaps: If you prefer a milder sweetness, try maple syrup or brown rice syrup instead of coconut sugar—but reduce the coconut milk a bit to adjust moisture.
Gluten-Free: Use gluten-free oat flour and a gluten-free all-purpose blend instead of whole wheat for a safe swap. The texture shifts slightly, but it stays yummy.

Step-by-Step: How I Make Vegan Gingerbread Loaf Recipe

Step 1: Whisk Together Your Dry Spices and Flours

Start by mixing the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, and all your spices (ginger, cinnamon, allspice, nutmeg, cloves) in a large bowl until everything is evenly combined. This step wakes up the spices and makes sure there are no clumps—pro tip: zest your orange right into the dry mix if you’re using it for a burst of citrus aroma.

Step 2: Blend the Wet Ingredients

In a separate bowl, whisk together your dairy-free milk, melted coconut oil (make sure it’s just liquid, not hot), applesauce, and vanilla extract. Mixing the wet components separately ensures a smooth batter and helps avoid overmixing once combined with the dry ingredients.

Step 3: Combine and Prepare to Bake

Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined—don’t overmix or the loaf might become dense. Grease a loaf pan with a bit of coconut oil or line it with parchment paper to prevent sticking, then pour in the batter, smoothing it out evenly.

Step 4: Bake Until Golden and a Toothpick Comes Out Clean

Place the pan in a preheated 350°F (175°C) oven and bake for 40-45 minutes. Around the 40-minute mark, poke a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. Don’t rush this part; underbaking will leave it gummy inside, while overbaking dries it out.

Step 5: Whip Up the Coconut Cream Frosting

While the loaf bakes and then cools completely, get your frosting ready. This is my favorite part! Use coconut cream that’s been refrigerated overnight so the thick cream separates from the liquid. Scoop out the solid cream into a bowl, add powdered sugar and vanilla, then whip with a hand mixer or vigorous whisking until smooth and creamy. If you like, sprinkle toasted coconut flakes on top for a festive finish.

Step 6: Frost and Enjoy

Once your loaf is completely cool (seriously, don’t skip this or the frosting will melt), spread the coconut cream frosting evenly over the top. Let it chill for a bit in the fridge if you want, then slice and enjoy warm with your favorite cup of tea or coffee.

Top Tip

From my time making this Vegan Gingerbread Loaf Recipe, I’ve learned a few things that really keep results consistent and delicious every time. Trust me, these little tweaks make a big difference!

Chill Your Coconut Cream: Refrigerating the coconut milk overnight is a game changer for frosting texture; without it, you’ll just get a soupy mess.
Don’t Skip the Applesauce: It’s the magic egg replacement that keeps the loaf moist—if you substitute it, use something similar like mashed banana or pumpkin puree.
Use Fresh Spices: Ground ginger and cinnamon from months ago won’t deliver the same aroma—fresh spices take this loaf from good to spectacular.
Test Your Oven: Oven temperatures vary; use a toothpick test and watch carefully after 40 minutes to keep your loaf perfectly tender.

How to Serve Vegan Gingerbread Loaf Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I like topping my frosted loaf with a generous sprinkle of toasted coconut flakes—they add a lovely crunch and a subtle sweetness. Sometimes I add a few chopped crystallized ginger pieces for a zingy surprise that pairs perfectly with the warm spices.

Side Dishes

This gingerbread loaf pairs wonderfully with a hot cup of chai tea or a creamy oat milk latte. During the holidays, I love serving it alongside spiced apple cider or even some vegan whipped cream if we’re feeling indulgent.

Creative Ways to Present

For special occasions, I’ve laid out thick slices alongside seasonal fruits like sliced oranges, pomegranate seeds, and star anise for a beautiful platter. Wrapping a slice in parchment with a ribbon makes a charming homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I always keep the Vegan Gingerbread Loaf refrigerated after frosting to prevent the coconut cream from melting. Wrapped tightly, it stays fresh for up to a week—if you can resist eating it all sooner!

Freezing

This loaf freezes really well. I slice it first, then wrap each slice individually in plastic wrap and pop them in a freezer bag. When I want a quick snack, I just thaw a slice or two at room temperature or warm it gently in the oven.

Reheating

To reheat, I gently warm the loaf slices in a toaster oven or microwave for 15-20 seconds. If you’ve frozen them with frosting, I usually remove the frosting first, warm the loaf, then spread fresh frosting on—it’s worth the extra step!

Frequently Asked Questions:

Can I use regular all-purpose flour in this Vegan Gingerbread Loaf Recipe?

Yes! You can substitute whole wheat and oat flours for all-purpose flour, but the texture will be a bit different—less nutty and slightly lighter. I recommend sticking to at least some whole wheat for that classic wholesome flavor.

How do I know when the loaf is done baking?

The best way is to insert a toothpick or thin skewer into the center. If it comes out clean or with a few moist crumbs attached, your loaf is ready. Also, the edges will start to pull away slightly from the pan and the top should look firm and golden.

Can I make this Vegan Gingerbread Loaf Recipe nut-free?

Absolutely! This recipe is naturally nut-free if you avoid nut milks like almond milk. Use oat or soy milk instead, and be mindful of any cross-contamination if you're preparing for someone with allergies.

How far in advance can I make the loaf?

You can bake this loaf up to 3 days ahead and keep it tightly covered in the fridge, frosted or unfrosted. If you want to prepare even earlier, freezing slices is your best bet, just thaw and frost before serving for freshest taste.

Final Thoughts

I’ve made this Vegan Gingerbread Loaf Recipe countless times through autumn and winter, and it never disappoints. It’s like a warm hug on chilly days that’s easy to pull together with simple ingredients you probably have sitting in your pantry. I hope you give it a try soon—you might find it becoming a yearly tradition in your kitchen, just like I have.