• 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.