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 teaspoons ground ginger; 2 teaspoons 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 coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Optional: coconut flakes for garnish

There’s something irresistibly cozy about this **Vegan Gingerbread Loaf with Coconut Frosting Recipe**—the warm spices, the tender crumb, and that luscious, creamy frosting on top that just makes it sing. I love how this loaf fills the kitchen with those nostalgic, holiday aromas right from the oven!

Two slices of brown cake with a soft texture sit stacked on a white plate. Between the two slices and covering the top edge is a thick white frosting layer, sprinkled with fine white flakes. The front slice leans slightly to show the moist, crumbly inside with a gold fork gently pressing into it. In the background, more of the cake with the same frosting is placed on a wooden board. Two red and white striped candy canes lie on a soft beige cloth, and the scene is set against a white marbled surface. 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 have to confess, this Vegan Gingerbread Loaf with Coconut Frosting Recipe quickly became one of my go-to treats for cold afternoons or holiday gatherings. It’s vegan but doesn't sacrifice any richness or warmth, and that coconut frosting? Heavenly and surprisingly simple.

Comforting Classic Flavors: The blend of ginger, cinnamon, nutmeg, and all those warming spices gives this loaf a familiar cozy vibe that feels like a hug in dessert form.
Deliciously Moist Texture: Thanks to coconut oil and applesauce, every slice stays soft and tender—no dryness here!
Creamy Coconut Frosting: The frosting is surprisingly dairy-free yet incredibly rich, thanks to chilled coconut cream—it's like cloud nine on your fork.
Easy and Friendly for Vegans: No fancy ingredients required, and it’s simply made from whole foods you can find at any store.

A close-up image of a single-layer brown cake with a moist and crumbly texture, topped with a thick layer of smooth white frosting that has a slightly creamy appearance. The frosting is sprinkled evenly with white shredded coconut, adding a fine, flaky texture on top. A brown cake server with round cutouts is partially inserted into the cake from the top right. The cake sits on a light wooden cutting board with crumbs around its base, and the background shows a soft beige cloth and a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Gingerbread Loaf with Coconut Frosting Recipe plays an important role. The flours bring wholesome texture, the spices deliver warmth, and the wet ingredients bind it all beautifully—and trust me, these produce the kind of loaf you’ll want to savor slice after slice.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small white bowl of golden coconut sugar, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl with ground ginger, a small white bowl with cinnamon sticks and ground cinnamon, a small white bowl of allspice powder, a small white bowl of nutmeg powder, a small white bowl of ground cloves, a small white bowl of fine salt, a few strips of fresh orange zest, a small white bowl filled with creamy dairy-free milk, a small white bowl holding solid coconut oil, a small white bowl of smooth applesauce, a small white bowl with vanilla extract, a small white bowl of solid coconut cream, a small white bowl of fine powdered sugar, a small white bowl with vanilla extract, a small pile of fresh coconut flakes scattered gently nearby, all arranged with perfect symmetry on a clean white ceramic surface 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 a hearty, slightly nutty flavor and a denser structure than all-purpose flour, great for that wholesome loaf feel.
Oat Flour: Contributes tenderness and mild sweetness, balancing the spices perfectly.
Coconut Sugar: Brings a subtle caramel note, replacing refined sugars with a more natural sweetness.
Baking Powder & Baking Soda: These leavening agents ensure your loaf rises just enough to be fluffy yet holds its shape well.
Ground Ginger, Cinnamon, Allspice, Nutmeg, Cloves: The magical spice squad! They fill your kitchen with festive smells and give gingerbread its signature taste.
Orange Zest (optional): A little zing that brightens the deeper spices if you want to experiment.
Dairy-Free Milk: I use almond or oat milk—it keeps things plant-based and adds moisture.
Coconut Oil: This provides richness and helps keep the loaf moist without any animal fats.
Applesauce: A fantastic egg substitute that also adds natural sweetness and moisture.
Vanilla Extract: Just a hint to round out all the flavors.
Coconut Cream (for frosting): Chilled overnight to separate the solid cream, it whips up into a fluffy, dairy-free frosting like no other.
Powdered Sugar (for frosting): Sweetens and smooths the coconut cream perfectly.
Coconut Flakes (optional): For that festive, tropical touch on top.

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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

This Vegan Gingerbread Loaf with Coconut Frosting Recipe is super adaptable—I love mixing it up depending on the season or what’s in my pantry. Feel free to make it yours!

Variation: Once, I swapped out the allspice for cardamom to introduce a floral twist; it was a game-changer and added a lovely complexity.
Seasonal Changes: Toss in some chopped crystallized ginger or walnuts for extra texture and zing.
Sweetener Swap: If you prefer, maple syrup or agave can replace coconut sugar, though it will affect the texture slightly.
Spice Level: Adjust the ginger and cloves if you want a milder or more intense spice aroma—totally your call!

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

Step 1: Mix the Dry Ingredients

Start by whisking all your dry ingredients together—flours, coconut sugar, baking powder, baking soda, spices, salt, and optional orange zest. This step helps distribute the spices evenly and prevents clumps. I like to give it a good whisk to make sure everything is well combined before adding anything wet.

Step 2: Combine the Wet Ingredients

In a separate bowl, stir together your non-dairy milk, melted coconut oil, applesauce, and vanilla extract. I find it easiest to melt the coconut oil gently—either in a tiny saucepan or microwave—just until runny but not hot. This combo will keep your loaf wonderfully moist.

Step 3: Bring Wet and Dry Together

Pour the wet mixture into the dry, then stir gently until just combined. I resist the urge to overmix because a tender crumb is what we want—plus, less mess in the kitchen! The batter will be slightly thick but smooth.

Step 4: Bake Your Loaf

Grease a loaf pan lightly with coconut oil or vegan butter, then pour in your batter. Pop it into a preheated oven at 350°F (175°C) for about 40-45 minutes. To test doneness, stick a toothpick into the center—it should come out clean or with just a few moist crumbs. Trust me, patience here pays off with perfect texture.

Step 5: Whip Up That Coconut Frosting

While your loaf bakes (and cools completely afterward), here’s where the magic frosting happens. Make sure your can of coconut milk was refrigerated overnight—that solid cream on top is your star. Scoop out ⅔ cup of this cream to a bowl, add powdered sugar and vanilla, then whisk or beat until fluffy. It’s like whipped cream, but vegan!

Step 6: Frost and Enjoy

Once the loaf is completely cool, spread the coconut frosting generously over the top. For an extra special touch, sprinkle toasted coconut flakes on top. It’s such a beautiful presentation and adds a delightful crunch.

Top Tip

From my time making this Vegan Gingerbread Loaf with Coconut Frosting Recipe, I’ve learned some neat little hacks that make sure every loaf comes out perfect.

Use Chilled Coconut Milk: Always refrigerate your coconut milk can overnight so the cream firms—this makes frosting so easy to whip and much creamier.
Don’t Overmix the Batter: Mixing until just combined helps keep the loaf tender and prevents it from getting dense or tough.
Test for Doneness Early: Start checking the loaf around 40 minutes with a toothpick; every oven is different, and you don’t want to overbake!
Cool Completely Before Frosting: Patience here is key—the frosting will melt if the loaf is still warm.

How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe

vegan gingerbread loaf - Serving Suggestion

Garnishes

I’m a big fan of keeping it simple but pretty—once the coconut frosting’s on, I sprinkle unsweetened toasted coconut flakes right over the top. It adds a lovely texture and a subtle nutty flavor that pairs so well with the spices. Sometimes I add a pinch of cinnamon or a few whole cloves for decoration if it’s for a special occasion.

Side Dishes

This loaf shines on its own, but if you want to serve it as part of a spread, it pairs wonderfully with a hot cup of chai tea or coffee, or even a spiced apple cider. For brunch, I like it alongside fresh fruit salad or vegan yogurt for contrast.

Creative Ways to Present

For the holidays, I’ve wrapped individual slices in parchment paper tied with twine and a little sprig of rosemary—not only delicious but makes a great gift! Also, try layering thin slices between parchment to avoid sticking if you pack it for a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep my gingerbread loaf covered in an airtight container in the refrigerator. This keeps it fresh and the frosting firm for up to a week. I avoid leaving it out too long because the coconut frosting can soften quickly in warmer temps.

Freezing

I’ve found it best to freeze the loaf before frosting it—wrap it tightly in plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge, then frost fresh. This way, the texture stays perfect and frosting stays luscious.

Reheating

If you want a cozy warm slice, I heat the loaf for about 15 seconds in the microwave (unfrosted) or rewarm gently in a low oven. If frosted, I usually eat it cold to keep the coconut cream solid and delicious.

Frequently Asked Questions:

Can I substitute all-purpose flour for the whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour if you prefer a lighter texture, but the loaf may be less dense and with a milder flavor. I love the nuttiness whole wheat flour adds, so it’s my favorite choice.

What if I don’t have coconut cream for the frosting?

If you don’t have coconut cream, you can try using a vegan buttercream or a simple vegan glaze made from powdered sugar and a splash of plant milk. However, the whipped coconut cream frosting adds a unique creamy texture that’s worth trying when you can.

How do I know when the loaf is done baking?

Insert a toothpick in the center around 40 minutes—if it comes out clean or with a few moist crumbs, it’s ready. If it’s wet batter, give it more time and check every 5 minutes to avoid overbaking.

Can I make this gluten-free?

I haven’t tried this exact recipe gluten-free, but swapping in a gluten-free flour blend for the whole wheat and oat flours might work. Make sure your blend contains a binder like xanthan gum or guar gum to hold everything together.

Final Thoughts

This Vegan Gingerbread Loaf with Coconut Frosting Recipe holds a special place in my kitchen—it’s my little seasonal joy and a crowd-pleaser every time. I hope you enjoy baking it as much as I do and find yourself coming back for another slice (or two). Warm, spiced, and indulgently soft, it's the kind of treat you want to share with loved ones or savor with a quiet cup of something warm.