Description
This Vegan Gingerbread Loaf recipe is a delightful dairy-free and egg-free treat, spiced with warm ginger, cinnamon, and cloves. Made with wholesome whole wheat and oat flours, sweetened with coconut sugar, and topped with a creamy coconut cream frosting, this loaf is perfect for a festive dessert or cozy snack.
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 teaspoon ground ginger
- 2 teaspoon 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 can of coconut milk)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Optional: coconut flakes for garnish
Instructions
- Mix dry ingredients: In a large bowl, combine whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and orange zest if using. Stir until evenly mixed.
- Combine wet ingredients: In a separate bowl, whisk together dairy-free milk, melted coconut oil, applesauce, and vanilla extract until smooth and incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until the batter is just combined, being careful not to overmix.
- Prepare pan and bake: Grease a loaf pan thoroughly and pour in the batter evenly. Bake in a preheated oven at 350°F (175°C) for 45 minutes until a toothpick inserted into the center comes out clean.
- Make frosting: While the loaf bakes, prepare the frosting. Ensure the coconut cream has been refrigerated overnight. Scoop ⅔ cup of the solid coconut cream into a bowl, add powdered sugar and vanilla extract. Whip or mix well until creamy and fluffy.
- Cool and frost: Let the gingerbread loaf cool completely in the pan before removing. Once cooled, spread the coconut cream frosting evenly on top and sprinkle with optional coconut flakes to garnish.
- Storage: Store the frosted loaf in the refrigerator for up to one week. Avoid leaving the loaf out for extended periods to prevent frosting from melting.
Notes
- For best results, refrigerate the coconut milk can overnight to separate the cream for frosting.
- You can substitute oat flour with all-purpose flour if oat flour is unavailable, but the texture may vary slightly.
- Use dairy-free milk such as almond, soy, or oat milk according to your preference.
- If you prefer a sweeter loaf, increase coconut sugar by 2 tablespoons.
- Frosting can be omitted if you want a lighter loaf or to keep it simple.
- Ensure the loaf cools completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
