Name: Vegan Gingerbread Loaf Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3/4 cup whole wheat flour; 3/4 cup oat flour; 3/4 cup coconut sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 2 teaspoons ground ginger; 2 teaspoons cinnamon; 1 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1 teaspoon orange zest (optional); 1 cup dairy-free milk; 1/4 cup coconut oil; 1/4 cup applesauce; 1/2 teaspoon vanilla extract; 2/3 cup coconut cream (solid part from the top of a refrigerated can of coconut milk); 1/4 cup powdered sugar; 1/4 teaspoon vanilla extract; Optional: coconut flakes for garnish

There’s something wonderfully cozy about this **Vegan Gingerbread Loaf Recipe**—its warm spices and moist crumb instantly make any kitchen feel like a holiday haven. It’s a loaf that’s equally perfect for a casual afternoon snack or a festive dessert, and I can’t wait for you to try it!

The image shows two thick slices of moist brown cake on a white plate, with a layer of white frosting covered in shredded coconut on the side where the slices meet. A gold fork is gently pressing the front slice on the right side. In the background, a larger white plate holds the rest of the cake, also covered with the same white frosting and shredded coconut. Two red and white candy canes lie on a beige cloth with small, warm lights softly glowing behind them. The scene is set on a white marbled surface with a small shiny silver ornament nearby. 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 Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf Recipe

Why You'll Love This Recipe

This Vegan Gingerbread Loaf Recipe has become a true staple in my kitchen whenever the weather starts to cool down. What makes it feel special is how it marries classic holiday spices with simple, wholesome ingredients that you can feel good about. Plus, it’s incredibly easy to make, even if you’re new to vegan baking.

Rich, warming flavors: The blend of ginger, cinnamon, and allspice creates a deeply comforting aroma and taste that fills your home.
Moist and tender crumb: Applesauce and coconut oil keep the loaf perfectly soft without weighing it down.
Simple, wholesome ingredients: No refined sugars or complicated steps — just ingredients you can find at your local grocery store.
Delicious coconut cream frosting: Adds a luscious, creamy finish that’s both dairy-free and totally festive.

A close-up of a single thick slice of brown cake with a light, fluffy white frosting layer on top. The frosting is sprinkled with fine white flakes, adding a textured look. The cake slice is placed on a light wooden board that contrasts with the white frosting and brown cake. A brown knife with two oval holes is partially stuck into the frosting on the right side of the slice. The background has a soft beige cloth and a white marbled surface with warm, soft lighting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Gingerbread Loaf Recipe has a purpose, working together to create a perfect balance of flavor, texture, and moisture. You'll find the combination of whole wheat and oat flours gives the loaf a hearty, satisfying structure without being dry.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small pile of coconut sugar, a white ceramic bowl with baking powder powder, a pinch of baking soda in a white ceramic bowl, a small white ceramic bowl with ground ginger, a small white ceramic bowl with cinnamon, a small white ceramic bowl with allspice, a small white ceramic bowl with nutmeg, a small white ceramic bowl with ground cloves, a small white ceramic bowl with salt, a thin strip of orange zest, a simple white ceramic bowl filled with creamy dairy-free milk, a small white ceramic bowl with melted coconut oil, a small white ceramic bowl with smooth applesauce, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with solid coconut cream, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla extract, and a handful of fresh coconut flakes, all arranged symmetrically and naturally 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 nutty flavor and fiber for a wholesome base.
Oat flour: Lightens the texture and adds subtle sweetness.
Coconut sugar: Provides a deep, caramel-like sweetness perfect for gingerbread.
Ground ginger, cinnamon, allspice, nutmeg, cloves: The signature spice blend that makes gingerbread so irresistible.
Baking powder & baking soda: Help the loaf rise and maintain a tender crumb.
Orange zest (optional): Adds a bright, fresh note that cuts through the rich spices.
Dairy-free milk: Keeps everything moist without dairy, I love unsweetened almond or oat milk for this.
Coconut oil: Adds richness and helps keep the loaf tender.
Applesauce: A fantastic egg replacer that adds moisture naturally.
Vanilla extract: Enhances the sweetness and rounds out the flavor.
Coconut cream (for frosting): Whips up into a silky topping that’s better than anything dairy-based!

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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

One of my favorite things about this Vegan Gingerbread Loaf Recipe is how easy it is to tweak based on what you have or your flavor preferences. Feel free to experiment—I often like to add a handful of chopped walnuts or swap in maple syrup for a different type of sweetness.

Variation: For an extra moist loaf, try stirring in half a cup of grated carrot—it adds subtle sweetness and a lovely texture.
Spice adjuster: If you love a stronger ginger punch, don’t hesitate to add an extra half teaspoon of ground ginger.
Gluten-free option: Use a gluten-free flour blend in place of the whole wheat and oat flours, but check for added xanthan gum to keep the bite just right.

Step-by-Step: How I Make Vegan Gingerbread Loaf Recipe

Step 1: Mix your dry ingredients thoroughly

Start by whisking together the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, and all those beautiful spices all in one big bowl. This step is key because it helps evenly distribute the spices and leavening agents so every bite is perfectly balanced. Don’t rush—give it a good mix until everything looks uniform.

Step 2: Combine your wet ingredients

In another bowl, mix the dairy-free milk, melted coconut oil, applesauce, and vanilla extract. The applesauce is doing double duty here—it keeps the loaf moist and acts as an egg substitute. Make sure your coconut oil isn’t too hot to avoid cooking the applesauce or shifting the texture of your batter.

Step 3: Bring it all together and bake

Pour the wet mixture into the dry ingredients and fold everything together gently. You want to combine them without overmixing — that’ll keep your loaf tender. Grease your loaf pan well, then pour in the batter, smoothing the top. Pop it into the oven at 350°F (175°C) for 40 to 45 minutes. Keep an eye toward the end and test with a toothpick; it should come out mostly clean with just a few moist crumbs.

Step 4: Whip up the coconut cream frosting

While the loaf bakes, get your coconut cream ready. This part requires a little patience—make sure you’ve refrigerated the can overnight so the solid cream separates from the liquid. Scoop out about ⅔ cup of that creamy goodness and whisk it with powdered sugar and vanilla until smooth and fluffy. It’s the perfect luscious, dairy-free frosting.

Step 5: Frost and finish

Once your gingerbread loaf has completely cooled (this step is crucial!), spread that coconut cream frosting generously on top. If you’re feeling festive, sprinkle on some toasted coconut flakes for a beautiful finishing touch. I love how the frosting adds just the right amount of sweetness without overpowering those cozy spices.

Top Tip

This recipe has taught me the importance of patience, especially when it comes to cooling and frosting the loaf. Rushing can lead to melty frosting and a soggier loaf. Here’s what helped me nail it every time:

Chill your coconut cream: Refrigerate the coconut milk can overnight to make skimming off the cream easy and clean.
Don’t frost warm loaf: Always wait for the loaf to cool completely at room temperature to avoid melting your frosting.
Check your oven temperature: An oven thermometer can save you from a dry loaf—oven temps can be tricky!
Use room temperature wet ingredients: This helps the batter combine smoothly without creating clumps.

How to Serve Vegan Gingerbread Loaf Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I’m a big fan of simple, natural garnishes — a light sprinkle of toasted coconut flakes really brings out the coconut cream frosting’s flavor and adds a lovely crunch. Sometimes, I add a touch of orange zest on top for a zingy finish that elevates the spices beautifully.

Side Dishes

For an afternoon treat, I love pairing this loaf with a cup of chai tea or a rich hot cacao. During holiday breakfasts, a spread of fresh fruit or a vegan yogurt side complements the dense spices perfectly without overwhelming the palate.

Creative Ways to Present

For special occasions, I’ve layered sliced Vegan Gingerbread Loaf with fruit compote and coconut whipped cream in a glass to make a festive parfait. It’s a real showstopper that’s simple but impresses guests every time!

Make Ahead and Storage

Storing Leftovers

I always store leftover gingerbread in the refrigerator, tightly wrapped or in an airtight container, because of the coconut cream frosting. It stays fresh this way for up to a week, and I find it tastes even better after the flavors have had a day or two to meld.

Freezing

If you’re making this ahead, I recommend freezing the loaf un-frosted. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge when you’re ready. You can whip up the frosting fresh and spread it on after thawing.

Reheating

To enjoy leftovers warm, remove the frosting first, gently heat the slice in a toaster oven or microwave for 20-30 seconds, then add back the frosting. This keeps the flavors and textures just right without melting the creamy topping.

Frequently Asked Questions:

Can I make the Vegan Gingerbread Loaf Recipe nut-free?

Absolutely! This recipe is naturally nut-free if you use oat milk or another nut-free dairy alternative instead of almond milk. Just double-check ingredient labels to ensure no cross-contamination if you’re highly sensitive.

What’s the best way to store leftover gingerbread?

The best way is to keep the gingerbread in the fridge in an airtight container, especially because of the coconut cream frosting. This keeps it fresh and prevents the frosting from melting or separating. It lasts about a week this way.

Can I use regular milk instead of plant-based milk?

While you can, this Vegan Gingerbread Loaf Recipe is designed to be dairy-free. Using regular milk will change the vegan status but won’t affect the flavor drastically. For the best vegan result, stick to plant-based options.

How long does the loaf stay fresh at room temperature?

Due to the coconut cream frosting, it’s best not to leave the loaf out at room temperature for more than a couple of hours. The frosting can melt and spoil quickly. Refrigerate leftovers promptly to maintain freshness and texture.

Final Thoughts

I honestly can’t recommend this Vegan Gingerbread Loaf Recipe enough. It’s the kind of recipe that brings back warm memories and makes your kitchen smell like the holidays all year round. Whether you’re baking for yourself or to share with loved ones, this loaf is a little slice of cozy happiness. Give it a try—you might just find your new favorite comfort food!