Name: Vegan Gingerbread Loaf 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 teaspoon ground ginger; 2 teaspoon 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 can); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Optional: coconut flakes for garnish

There’s something utterly cozy about the warm, spiced aroma filling your kitchen when making this Vegan Gingerbread Loaf Recipe. It’s not just a treat for your taste buds but a hug in cake form—perfect for chilly days or whenever you want that comforting vibe at home.

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 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 quickly become a favorite because it’s both simple and packed with cozy, classic holiday spices, but you can enjoy it any time you want a sweet, plant-based treat.

Rich, Warm Flavors: The blend of ginger, cinnamon, allspice, and cloves creates that trademark gingerbread coziness that fills your kitchen and your mouth with joy.
Simple Ingredients: No fancy or hard-to-find items here—just wholesome flours, spices, and pantry basics you likely already have.
Perfect Texture: Moist and tender, with just the right crumbiness enhanced by coconut oil and applesauce to keep it vegan and delicious.
Delicious Coconut Cream Frosting: The dairy-free topping is both creamy and subtly sweet, a wonderful finish without overpowering the bread.

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

When it comes to the ingredients in this Vegan Gingerbread Loaf Recipe, each one plays a starring role. The spices add warmth and spice without overwhelming, while the mix of whole wheat and oat flours creates a hearty base that still feels light and tender.

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 nutty flavor and a bit of density that gives the loaf a substantial, wholesome texture.
Oat flour: Helps lighten the batter slightly and adds natural sweetness and moisture.
Coconut sugar: Provides a deep, caramel-like sweetness that's less processed and pairs beautifully with the spices.
Baking powder & baking soda: Key for making the loaf rise nicely and stay soft.
Ground ginger, cinnamon, allspice, nutmeg, cloves: The classic gingerbread spice blend that makes this loaf unforgettable.
Orange zest (optional): Adds a subtle citrus brightness that cuts through the sweet spices wonderfully.
Dairy-free milk: I usually use almond or oat milk, but any plant milk works—just keep it unsweetened for balance.
Coconut oil: Adds richness and helps keep the loaf moist without using butter.
Applesauce: My favorite vegan egg substitute here—provides moisture and slight sweetness while keeping the texture tender.
Vanilla extract: Rounds out the flavor and adds depth to the batter.
Coconut cream (for frosting): The secret indulgent dairy-free frosting—rich, creamy, and luscious without any dairy.
Powdered sugar: Sweetens and smooths the frosting for that perfect topping.

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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

I often tweak this Vegan Gingerbread Loaf Recipe depending on the season or what I have on hand—it's a versatile canvas for creativity, and you should feel free to too!

Variation: Sometimes I swap out the coconut sugar for maple syrup and reduce the milk slightly to keep the batter just right—it adds a lovely maple warmth that complements the spices perfectly.
Add-ins: Chopped crystallized ginger or dairy-free chocolate chips can give it an exciting twist.
Nut-free Option: Use sunflower seed flour or all-purpose flour instead of oat to keep it allergy-friendly without sacrificing texture.
Spice Level: Feel free to adjust the ginger or cloves to your liking, especially if you love a stronger kick or a subtler warmth.

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

Step 1: Mix Your Dry Ingredients

I start by whisking together all the dry ingredients in a large bowl—whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, all the spices, salt, and optional orange zest. Getting these well-blended ensures every bite has an even spice distribution. Plus, it’s less messy when you add the wet ingredients.

Step 2: Combine the Wet Ingredients

In a separate bowl, I mix the dairy-free milk, melted coconut oil, applesauce, and vanilla extract. The applesauce is a fantastic vegan binder that adds moisture without needing eggs. Make sure your coconut oil is just melted—not hot—to prevent cooking the batter too soon.

Step 3: Bring the Batter Together

Pour the wet ingredients into the dry and fold them gently until just combined. Don’t overmix—this keeps the loaf tender instead of dense. The batter will be thick but smooth.

Step 4: Bake It to Perfection

Grease your loaf pan and pour the batter in evenly. Bake at 350°F (175°C) for 40 to 45 minutes. I always check with a toothpick around 40 minutes—when it comes out clean or with just a few moist crumbs, it's perfect. Overbaking dries it out, so keep a close eye towards the end.

Step 5: Whip Up the Coconut Cream Frosting

While the loaf bakes, grab a can of coconut milk that’s been refrigerated overnight—the cream separates and solidifies on top. Scoop out about ⅔ cup of this solid coconut cream into a mixing bowl, add powdered sugar and vanilla, and whip it until smooth and creamy. This frosting is a dream—rich, dairy-free, and indulgent without being heavy.

Step 6: Frost and Finish

Once the loaf is completely cooled, spread the coconut cream frosting evenly. I love sprinkling some toasted coconut flakes on top for texture and that extra festive touch. Then pop it in the fridge to let the frosting firm up—this loaf is best enjoyed chilled or at room temperature.

Top Tip

Over the years, I’ve learned a few tricks to get this Vegan Gingerbread Loaf Recipe just right—these really make a difference in texture and flavor.

Use refrigerated coconut milk: The frosting depends on the solid coconut cream so chilling the can overnight is non-negotiable for this creamy, luscious icing.
Don’t overmix your batter: I once made the mistake of blending too much. The loaf turned out dense and chewy rather than tender, so fold gently just to combine.
Check your oven temperature: Baking times can vary, so starting to check a few minutes early with a toothpick helps avoid a dry loaf.
Store in the fridge: Because of the frosting, this loaf keeps best chilled to avoid melting and preserves its texture for about a week.

How to Serve Vegan Gingerbread Loaf Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I usually keep it simple with a sprinkle of toasted coconut flakes on top of the frosting for a bit of crunch and visual appeal. Sometimes, when feeling festive, I add a dusting of cinnamon or a few crushed pecans for extra texture. Trust me, it makes all the difference!

Side Dishes

This loaf pairs beautifully with a hot cup of chai tea or spiced coffee. On special mornings, I like serving it alongside fresh seasonal fruit or a dollop of coconut yogurt for a balanced breakfast or cozy dessert.

Creative Ways to Present

For holiday gatherings or a special brunch, I’ve sliced the loaf into bite-sized pieces and served them on a festive platter with a side dish of extra coconut cream frosting for dipping. Wrapping individual slices in parchment and tied with twine also makes a charming gift or party favor.

Make Ahead and Storage

Storing Leftovers

After frosting, I keep the loaf well wrapped in the refrigerator, where it lasts about a week. This helps the frosting stay firm without melting. When I’ve cut into it, I store individual slices in airtight containers for a quick snack anytime.

Freezing

I’ve frozen unfrosted loaves wrapped tightly in plastic wrap then foil, which keeps well for up to 3 months. Frosting I prefer to make fresh after thawing, because coconut cream doesn’t freeze and rewhip too well. For convenience, slice before freezing to thaw single portions quickly.

Reheating

Leftover slices warm up beautifully in a toaster oven or microwave for 15-20 seconds—just watch not to overheat or it dries out. If frosted, I like to eat them chilled or at room temp rather than reheated to keep that creamy frosting intact.

Frequently Asked Questions:

Is this Vegan Gingerbread Loaf Recipe gluten-free?

This recipe uses whole wheat and oat flours, so it’s not gluten-free. However, you can substitute with gluten-free oat and almond flour blends for a similar texture if needed.

Can I make this gingerbread loaf oil-free?

Yes! You can replace the coconut oil with mashed banana or extra applesauce, but keep in mind this may change the texture slightly, making it denser and less rich.

Why does the frosting need solid coconut cream?

The solid part of refrigerated coconut milk contains the thick cream needed to whip up a thick, creamy frosting. The liquid part won’t hold shape or create the fluffy texture that makes the frosting delicious.

Can I make this gingerbread loaf ahead of time?

Absolutely! You can bake the loaf up to 2 days in advance and keep it wrapped at room temperature. I prefer frosting it right before serving to keep the coconut cream frosting fresh and firm.

Final Thoughts

This Vegan Gingerbread Loaf Recipe holds a special place in my kitchen because it brings those warm memories of holidays and casual afternoons alike into one easy, plant-based loaf. I love sharing it with friends who are skeptical about vegan sweets and watching them fall in love with the flavors and texture. Give it a try—you’ll find it’s the kind of recipe you reach for again and again whenever you want a slice of comfort.