Description
This Vegan Gingerbread Loaf is a moist, warmly spiced treat perfect for the holiday season or any cozy day. Made with wholesome whole wheat and oat flours, sweetened with coconut sugar, and flavored with classic gingerbread spices, it's topped with a rich coconut cream frosting for a delightful vegan dessert experience.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 cup dairy-free milk
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1/2 teaspoon vanilla extract
Frosting Ingredients
- 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
Instructions
- Mix dry ingredients: In a large bowl, thoroughly combine the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and optional orange zest until evenly blended.
- Mix wet ingredients: In a separate bowl, whisk together the dairy-free milk, melted coconut oil, applesauce, and vanilla extract until smooth and well combined.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, being careful not to overmix to keep the loaf tender.
- Prepare loaf pan: Grease a loaf pan thoroughly to prevent sticking, then pour the gingerbread batter evenly into the pan, smoothing the top with a spatula.
- Bake the loaf: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 45 minutes until a toothpick inserted in the center comes out clean and the loaf is golden brown.
- Make frosting: While the loaf bakes, open the chilled can of coconut milk and scoop out 2/3 cup of the solidified coconut cream at the top into a bowl. Add powdered sugar and vanilla extract, then whip until smooth and creamy.
- Cool and frost: Allow the gingerbread loaf to cool completely on a wire rack. Once cooled, spread the coconut cream frosting evenly on top. Optionally, sprinkle with coconut flakes for a festive touch.
- Store properly: Keep the frosted gingerbread loaf refrigerated to prevent the frosting from melting, and consume within one week for best freshness.
Notes
- Make sure the coconut cream has been refrigerated overnight to thicken properly for the frosting.
- Using applesauce in the wet ingredients helps keep the loaf moist and adds natural sweetness.
- For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
- If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor.
- Store the loaf in an airtight container in the refrigerator to maintain freshness and texture.
- Adding orange zest is optional but adds a nice citrus aroma that complements the spices well.
Nutrition
- Serving Size: 1 slice (approximately)
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
