Name: Vegan Gingerbread Loaf with Coconut Frosting 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 teaspoon ground ginger; 2 teaspoon 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 can of coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Optional: coconut flakes for garnish

There’s something incredibly cozy about the spiced warmth of gingerbread, and when you top it with a luscious, creamy swirl of coconut frosting, it turns into a pure delight. This Vegan Gingerbread Loaf with Coconut Frosting Recipe is my go-to for bringing a little festive cheer or comforting sweetness any time of year.

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 with Coconut Frosting Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf with Coconut Frosting Recipe

Why You'll Love This Recipe

I’m honestly a sucker for recipes that feel like a warm hug, and this vegan gingerbread loaf with coconut frosting hits that note perfectly. It’s comforting, naturally sweetened, and the frosting adds that little extra showstopper moment.

Cozy Flavors: The blend of spices—ginger, cinnamon, allspice—creates that irresistible holiday vibe all year round.
Plant-Based and Naturally Sweet: Made without refined sugars or dairy, it’s a treat you can feel good about.
Easy and Foolproof: This recipe comes together with simple mixing—no fancy techniques needed, which I love for busy days.
Versatile Frosting: The coconut cream topping is dreamy, adding a creamy texture and tropical hint that’s also vegan and naturally rich.

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 combination of wholesome flours, warm spices, and natural sweeteners makes this Vegan Gingerbread Loaf with Coconut Frosting Recipe both comforting and nourishing. Here’s why I chose each ingredient and some tips on picking the best versions.

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 hearty texture and a subtle nuttiness, plus fiber for a less processed loaf.
Oat flour: Works beautifully with whole wheat to keep the loaf moist and tender.
Coconut sugar: Gives a deep caramel-like sweetness without overloading on refined sugar.
Baking powder & baking soda: These leavening agents help your loaf rise perfectly without that dense feel.
Ground spices (ginger, cinnamon, allspice, nutmeg, cloves): The star players! Freshly ground if possible for maximum aroma.
Salt: Enhances all the flavors; don’t skip it.
Orange zest (optional): I love adding this for a bright, citrusy twist that cuts through the spice.
Dairy-free milk: I use almond or oat milk depending on what I have on hand—both work great.
Coconut oil: Adds richness and moisture with a subtle tropical note.
Applesauce: Acts as a wonderful egg substitute, keeping the loaf moist and tender.
Vanilla extract: A little goes a long way in deepening the flavor.
Coconut cream: Chill your can overnight for that thick, scoopable cream perfect for frosting.
Powdered sugar: Use organic or naturally refined for the smoothest frosting texture.

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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’m all about making recipes work for you, so I often tweak this vegan gingerbread loaf to suit whatever mood I’m in. Play around with it—you might discover a new favorite.

Variation: Sometimes I swap out the coconut oil for vegan butter for a richer texture that’s still delightfully moist and flavorful.
Add-ins: Cranberries or chopped pecans stirred into the batter add both texture and little bursts of tart flavor I adore.
Sweetener tweak: If coconut sugar isn’t handy, brown sugar or maple syrup can work, but reduce other liquids slightly when using syrup.
Spice level: Feel free to dial up the ginger or cinnamon if you like a punchier spice profile—it really makes the loaf pop.

Step-by-Step: How I Make Vegan Gingerbread Loaf with Coconut Frosting Recipe

Step 1: Mix Your Dry Ingredients with Love

Start by whisking together whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, all your warming spices, salt, and the optional orange zest in a large bowl. Mixing all the dry ingredients ensures your spices are evenly spread throughout the loaf—this step makes sure you get a perfectly balanced bite every time.

Step 2: Combine the Wet Ingredients Separately

In another bowl, stir together your dairy-free milk, melted coconut oil (warm but not hot), applesauce, and vanilla extract. This keeps things smooth and ready to effortlessly blend with the dry mix.

Step 3: Bring It All Together and Pour

Next, pour the wet mixture into your dry ingredients and fold gently until just combined. Don’t overmix here—some lumps are okay and actually make for a tender crumb. Grease your loaf pan well, then transfer the batter evenly into it.

Step 4: Bake and Get Ready for That Frosting

Bake at 350°F (175°C) for about 40–45 minutes or until a toothpick inserted comes out clean. While it’s baking, start prepping your coconut frosting—but remember, this needs to be chilled overnight for the best consistency!

Step 5: Whip Up the Creamy Coconut Frosting

Once your coconut cream has been refrigerated (seriously, chill it overnight)—scoop out the solid top part into a bowl. Add powdered sugar and vanilla, and whip until creamy and smooth. This frosting is naturally dairy-free and tastes decadent, a perfect topper for your loaf.

Step 6: Cool Completely, Then Frost and Enjoy

Patience is key! Wait for your loaf to cool completely before spreading on the coconut frosting. If you try to frost it warm, you’ll end up with a melty mess. A few toasted coconut flakes on top make it extra festive and pretty.

Top Tip

Through my trials baking this vegan gingerbread loaf, I realized that a few little tweaks can make your loaf perfection. Here’s what I’ve learned so you don’t have to fuss over the details.

Quality Spices: Using fresh, high-quality ground spices makes all the difference—I keep mine in airtight jars to keep them vibrant.
Don’t Overmix: Stir gently until combined to keep the texture tender and not tough or dense.
Chill That Coconut Cream: This is a game changer; it turns the frosting into this thick, dreamy cloud rather than a liquid drizzle.
Loaf Pan Prep: Grease well or line with parchment paper to ensure your loaf comes out cleanly with minimal crumbling.

How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe

Garnishes

I usually sprinkle toasted coconut flakes right on top of the frosting because they add a bit of crunch and that subtle tropical flavor complements the spices so well. Sometimes I also add a light dusting of cinnamon or a few chopped pecans for a nutty twist.

Side Dishes

Pairing this loaf with a steaming mug of chai or a fresh cup of coffee is my favorite way to enjoy it. It also goes wonderfully alongside a simple fruit salad or vegan vanilla yogurt for a balanced brunch spread.

Creative Ways to Present

For holidays or special gatherings, I like to cut the loaf into smaller, bite-sized squares and arrange them on a pretty platter topped with a few fresh cranberries or a sprig of rosemary. It looks festive and guests love the little tasting portions.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store the vegan gingerbread loaf wrapped loosely in the fridge. The coconut frosting stays fresh and thick there for up to one week, though it rarely lasts that long in my house!

Freezing

I’ve frozen leftover unfrosted loaf slices wrapped tightly in plastic wrap and placed in a freezer-safe bag. When you thaw them and add freshly made coconut frosting right before serving, it tastes almost like freshly baked.

Reheating

I prefer to gently warm slices in the oven at low heat before frosting them again if they’ve been frozen. It revives that fresh-baked aroma and soft crumb without melting the frosting prematurely.

Frequently Asked Questions:

Can I use regular flour instead of whole wheat and oat flour?

Yes! You can substitute all-purpose flour, but whole wheat and oat flour add extra texture and nutrition that contribute to the loaf’s dense yet tender crumb.

How do I make sure the coconut frosting doesn’t melt?

Keep the coconut cream refrigerated overnight before using, and always frost the loaf once it has cooled completely. Store the finished loaf in the fridge to maintain the frosting’s texture.

Can I add nuts or dried fruit to the batter?

Absolutely! Adding chopped walnuts, pecans, or dried cranberries can enhance texture and flavor. Just fold them in gently after combining the wet and dry ingredients.

Is this recipe suitable for gluten-free diets?

This particular recipe calls for whole wheat and oat flour, which contain gluten. However, you can experiment with gluten-free all-purpose blends, just keep in mind the texture and rising properties might slightly differ.

Final Thoughts

This Vegan Gingerbread Loaf with Coconut Frosting Recipe is one I keep close during cozy seasons and when I crave a little homemade comfort. It’s an easy, forgiving loaf packed with flavor and topped with a frosting that never disappoints — truly a sweet friend in my kitchen. I can’t wait for you to try it and make it your own, because it feels that good to share something special like this.