This Vegan Gingerbread Loaf Cake recipe is well-spiced, moist, and completely eggless. And its topped with delicious vanilla glaze. A Christmas baking favorite!
Gingerbread is one of my favorite Christmas-time flavors. Gingerbread comes in many forms from crisp cookies like my Vegan Gingerbread Cookies, to soft cakes like my Vegan Gingerbread Cupcakes, to soft, well-spiced loaf cakes like this recipe!
This Vegan Gingerbread Loaf Cake recipe is easy to make and the loaf comes out soft and full of warm spices. Then, its topped off with a delicious vanilla glaze! The perfect easy dessert for the Holiday season.
Jump to:
Ingredients
Spices: A combination of ginger, cinnamon, nutmeg, allspice and clove impart that classic gingerbread flavor to this loaf cake.
Vegan Milk: I used So Delicious Coconut milk, but use whatever you have on hand.
Vegan Yogurt: The acidity of non-dairy yogurt helps the leaveners activate. I recommend grabbing an unsweetened yogurt, but I have tested this loaf with vanilla yogurt too and it works just fine!
Canola Oil: For moisture andd softness.
Molasses: Make sure its unsulphured molasses. I usually buy Grandma's brand.
Variations and Substitutions
If you buy a gingerbread spice blend, feel free to substitute it for the total volume of all the spices in this Vegan Gingerbread Loaf Cake.
Substitute canola oil or any neutral oil, like avocado oil. But, do NOT substitute coconut oil. The loaf will not bake the same.
Instructions
This Vegan Gingerbread Loaf Cake recipe is super simple to make! Here's how:
First, combine the flour, leaveners, salt and spices in a medium bowl. Whisk to distribute.
Then, combine the brown sugar, non-dairy milk, non-dairy yogurt, canola oil, molasses and vanilla in a large bowl and whisk well.
Next, add the dry ingredients and whisk to form the batter.
Now, scrape the batter into a prepared loaf pan and bake!
While the loaf cools, mix the vanilla glaze by combining powdered sugar, vanilla and non-dairy milk in a medium bowl.
Finally, spoon the glaze over the loaf, slice and serve!
Expert Tips
Once the dry ingredients are added to the wet ingredients, do not over mix. Whisk only until the batter is formed.
Storage
To store this Vegan Gingerbread Loaf Cake, slice it and wrap it tightly with plastic wrap and leave it at room temperature for up to 3 days.
Or, transfer to an airtight container and store in the freezer for up to a month.
Looking for More Spice Recipes?
Vegan Cinnamon Chocolate Chip Bread
📖 Recipe
Vegan Gingerbread Loaf Cake
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
- 1 8 ½"x 4 ½"Loaf Pan
- Parchment Paper
Ingredients
- 2 Cups All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt use half this amount if using table salt.
- 2 ½ teaspoon Ginger
- 2 teaspoon Cinnamon
- ½ tsp Allspice
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
- 1 Cup Light Brown Sugar, tightly packed
- ½ Cup Plain, Unsweetened Non-Dairy Yogurt I like So Delicious Coconut Milk Yogurt
- ½ Cup Canola Oil
- ½ Cup Plant Milk I used So Delicious Plain Coconut Milk, see note
- 1 tablespoon Unsulphured Molasses
- 1 teaspoon Vanilla Extract
For the Vanilla Glaze
- 1 Cup Powdered Sugar, sifted
- ½ teaspoon Vanilla Extract
- 4-5 teaspoon Non-Dairy Milk
Instructions
- Preheat oven to 350*. Prepare an 8 ½ x4 ½ loaf pan by greasing it with coconut oil or other oil and laying a parchment sling across the bottom of the pan for easy removal. See photos for reference.
Make the Loaf Cake
- In a medium bowl, combine the flour, baking powder, baking soda, salt and spices. Whisk to combine.2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 ½ teaspoon Ginger, 2 teaspoon Cinnamon, ½ teaspoon Allspice, ½ teaspoon Nutmeg, ¼ teaspoon Cloves
- In a large bowl, combine brown sugar, non-dairy yogurt, canola oil, non-dairy milk, molasses and vanilla. Whisk well to combine.1 Cup Light Brown Sugar, tightly packed, ½ Cup Plain, Unsweetened Non-Dairy Yogurt, ½ Cup Canola Oil, ½ Cup Plant Milk, 1 tablespoon Unsulphured Molasses, 1 teaspoon Vanilla Extract
- Add the dry ingredients to the wet ingredients and whisk to form the batter. See note.
- Scrape the batter into prepared loaf pan, using a spatula to spread the batter into the corners of the pan.
- Bake in a 350* oven for 55-60 minutes. Test doneness with a toothpick inserted into the center of the loaf. It should come out clean.
- Allow to cool before glazing and serving.
To Make the Vanilla Glaze
- In a medium bowl, combine powdered sugar, vanilla extract and 4 teaspoons of non-dairy milk. Whisk until smooth. Add the remaining teaspoon of non-dairy milk if necessary.1 Cup Powdered Sugar, sifted, ½ teaspoon Vanilla Extract, 4-5 teaspoon Non-Dairy Milk
- Use a spoon to top the cooled loaf with the glaze, allowing it to drip over the sides.
- Slice and serve.
Leave a Reply