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+ servings
a gingerbread loaf cake with a slice cut from it and sweet glaze on top.
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Vegan Gingerbread Loaf

This vegan gingerbread loaf cake is fluffy and super moist. Full of festive flavors with molasses and warming gingerbread spices. Glazed with sweet orange sugar glaze or you can go for non-dairy cream cheese frosting instead.
Course Dessert
Cuisine European
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 296kcal

Equipment

Ingredients

  • 118 ml soy milk or oat milk
  • 2 teaspoons apple cider vinegar
  • 60 g apple puree (unsweetened apple sauce)
  • 100 g molasses
  • 60 ml olive oil
  • 1 teaspoon vanilla extract optional
  • 220 g plain flour sieved
  • 100 g soft brown sugar
  • 40 g dark brown sugar *see notes
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice or cloves
  • ¼ teaspoon sea salt

Icing

Instructions

  • Prepare: Preheat your oven to 175°C (350°F). Line an 8" loaf tin with parchment paper and set aside.
    Add the soy milk and apple cider vinegar to a jug or cup, stir and allow to sit for 5 minutes to form vegan buttermilk.
  • Combine the wet ingredients: Add the apple puree, molasses, olive oil, and vanilla, and vegan buttermilk to a medium bowl and whisk to combine.
  • Combine dry ingredients: To a large separate bowl, add the flour, soft brown sugar, dark brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, allspice, and salt, and whisk to combine. Make sure they're are no lumps of sugar left in the mixture.
  • Make the batter: Pour the wet ingredients into the dry ingredients and gently whisk them into a batter. Be careful not to over-mix, only stir until they're are no visible pockets of flour.
  • Bake: Add the cake batter to the prepared loaf pan and bake for 40-50 mins. After 40 minutes, check the cake is ready by inserting a knife or toothpick into it, which should come out clean. If the toothpick has cake residue on it, bake for another 5-10 minutes as needed.
    Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
  • Make the glaze: Mix all the glaze ingredients together in a bowl or prepare the vegan cream cheese frosting.
    Once the cake has cooled, pour the icing on top. Add more or less depending on your taste.
  • Storage: Wrap in tin foil or store in an airtight container and refrigerate for up to a week. It will keep at room temperature for a couple of days.

Notes

  • For a less sweet loaf, skip the dark brown sugar and increase the light brown sugar to 110g.
  • Some sugar in the US is not vegan, if in doubt use organic sugar.
  • You can add some dried cranberries, raisins, or sultanas to the gingerbread cake batter for an additional festive twist.

Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 59g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 191mg | Potassium: 232mg | Fiber: 1g | Sugar: 40g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 2mg