Description
This Vegan Gingerbread Loaf is a festive, flavorful, and moist plant-based dessert perfect for holiday celebrations. Made with warm spices like ginger, cinnamon, and cloves, it's sweetened with coconut sugar and topped with a creamy coconut frosting for an indulgent yet dairy-free treat.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 cup dairy-free milk
- ¼ cup coconut oil
- ¼ cup applesauce
- ½ teaspoon vanilla extract
Frosting Ingredients
- ⅔ cup coconut cream (solid part from refrigerated coconut milk)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Coconut flakes (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, thoroughly mix together the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and optional orange zest.
- Mix Wet Ingredients: In a separate bowl, whisk together the dairy-free milk, melted coconut oil, applesauce, and vanilla extract until fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir until the batter is smooth and homogenous, without overmixing.
- Prepare Pan and Bake: Grease a loaf pan well, then pour the gingerbread batter evenly into the pan. Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
- Make Frosting: While the loaf bakes, prepare the frosting by scooping out ⅔ cup of solid coconut cream from a can refrigerated overnight. In a bowl, combine the coconut cream, powdered sugar, and vanilla extract, then mix until smooth and fluffy.
- Cool and Frost: Allow the gingerbread loaf to cool completely on a wire rack to prevent the frosting from melting. Once cooled, spread the coconut cream frosting evenly on top and sprinkle with coconut flakes if desired.
- Store: Store the frosted loaf in the refrigerator for up to one week. Avoid leaving it out at room temperature for long periods to keep the frosting firm.
Notes
- For extra flavor, use freshly grated orange zest in the batter.
- Make sure the coconut cream is well chilled overnight to ensure the frosting is thick and stable.
- You can substitute applesauce with mashed banana or pumpkin puree for different flavor profiles.
- Use gluten-free flours if you want to make this loaf gluten free, but oat flour must be certified gluten-free.
- If coconut oil is solid, melt it gently before mixing with other wet ingredients.
- Let the loaf cool completely before frosting to prevent melting and sliding of the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
