Description
This Vegan Gingerbread Loaf is a spiced, moist, and flavorful loaf perfect for festive occasions or cozy afternoons. Made with wholesome whole wheat and oat flours, naturally sweetened with coconut sugar, and topped with a creamy coconut cream frosting, it offers a delightful plant-based treat free from dairy and eggs.
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 teaspoons ground ginger
- 2 teaspoons 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 coconut milk)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Optional: coconut flakes for garnish
Instructions
- Combine Dry Ingredients: In a large bowl, thoroughly mix together the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and orange zest if using.
- Mix Wet Ingredients: In a separate bowl, whisk together the dairy-free milk, melted coconut oil, applesauce, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until the batter is smooth and fully combined, taking care not to overmix.
- Prepare the Loaf Pan: Grease a loaf pan lightly with coconut oil or non-stick spray to prevent sticking, then pour the gingerbread batter evenly into the pan.
- Bake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Make Frosting: While the loaf is baking, prepare the frosting. Ensure the can of coconut milk has been refrigerated overnight. Scoop out ⅔ cup of the solid coconut cream into a mixing bowl, add the powdered sugar and vanilla extract, and whip together until smooth and creamy.
- Cool and Frost: Once the gingerbread loaf has completely cooled, spread the coconut cream frosting evenly on top. Optionally, sprinkle with coconut flakes for extra texture and decoration.
- Store Properly: Keep the gingerbread loaf refrigerated and consume within one week. Avoid leaving it at room temperature for long periods to prevent the frosting from melting.
Notes
- Sift the flours to avoid lumps and ensure a light texture.
- If you prefer a sweeter loaf, increase coconut sugar by 2 tablespoons.
- Use pure vanilla extract for the best flavor; imitation vanilla can alter taste.
- Refrigerate coconut milk overnight so the cream separates properly for frosting.
- Use applesauce as an egg substitute and to add moisture without fat.
- To test doneness, insert a toothpick in the middle; if it comes out clean, the loaf is done.
- Allow the loaf to cool fully before frosting to prevent the frosting from melting.
- Store leftovers in an airtight container in the fridge to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
