Description
This Vegan Gingerbread Loaf is a moist, spiced treat perfect for the holiday season or anytime you crave a warm, comforting dessert. Made with wholesome flours, warming spices, and naturally sweetened with coconut sugar and applesauce, it's topped with a creamy coconut cream frosting for that festive touch.
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 teaspoon ground ginger
- 2 teaspoon 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 can)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Optional: coconut flakes for garnish
Instructions
- Mix dry ingredients: In a large bowl, combine whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and optional orange zest. Whisk until evenly combined.
- Combine wet ingredients: In a separate bowl, mix together dairy-free milk, melted coconut oil, applesauce, and vanilla extract until smooth.
- Combine batter: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Do not overmix to keep the loaf tender.
- Prepare for baking: Grease a loaf pan thoroughly with coconut oil or non-stick spray. Pour the batter evenly into the prepared pan.
- Bake the loaf: Preheat the oven to 350°F (175°C). Bake the gingerbread loaf for 45 minutes or until a toothpick inserted in the center comes out clean.
- Make frosting: While the loaf bakes, refrigerate a can of coconut milk overnight to solidify the cream. Scoop out ⅔ cup of the solid coconut cream into a bowl. Add powdered sugar and vanilla extract and whip until smooth and creamy.
- Cool and frost: Allow the gingerbread loaf to cool completely. Once cool, spread the coconut cream frosting evenly over the top. Sprinkle optional coconut flakes for decoration.
- Storage: Store the frosted loaf in the refrigerator for up to one week. Keep refrigerated to prevent the frosting from melting.
Notes
- Ensure the coconut milk is refrigerated overnight to separate the cream properly for frosting.
- You can substitute oat flour with all-purpose flour if preferred, but it may affect texture slightly.
- For extra moisture, add a tablespoon of maple syrup or agave to the wet ingredients.
- Use dairy-free milk alternatives such as almond, soy, or oat milk depending on your dietary preference.
- Allow the loaf to cool completely before frosting to prevent melting the frosting.
- If coconut cream is unavailable, chilled heavy coconut milk cream or vegan buttercream can be used as frosting alternatives.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
