Name: Vegan Gingerbread Loaf with Coconut Frosting 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 of coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Coconut flakes (optional)

There’s something downright cozy and a little magical about this Vegan Gingerbread Loaf with Coconut Frosting Recipe. The warm spices paired with a creamy, lightly sweet coconut frosting make it feel like a hug on a plate—perfect for any time you want something comforting yet fresh.

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 with Coconut Frosting Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf with Coconut Frosting Recipe

Why You'll Love This Recipe

I find this recipe to be the perfect blend of nostalgic holiday vibes and everyday ease. It’s not fussy, yet it feels special the moment you slice it and smell those ginger and cinnamon notes. Plus, the coconut frosting is a smooth, unexpected touch that balances the spices just right.

Comforting Flavors: The mix of ginger, cinnamon, and warm spices brings that signature gingerbread taste without overpowering.
Vegan and Friendly: Made without eggs or dairy, so it fits perfectly into vegan lifestyles or anyone avoiding certain allergens.
Moist, Dense Texture: It’s hearty and satisfying, not dry like some loaves can be, thanks to the applesauce and coconut oil.
Simple Coconut Frosting: Using solid coconut cream rather than heavy buttercream keeps it light and subtly sweet.

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

Each ingredient in this Vegan Gingerbread Loaf with Coconut Frosting Recipe plays a role in flavor, texture, or that wholesome vibe. Whole wheat and oat flours bring nuttiness and body, while coconut sugar adds that caramel depth without refined sweetness. Using applesauce and coconut oil keeps the loaf moist without any dairy.

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 hearty texture and more nutrients than white flour—plus a lovely mild nutty flavor.
Oat Flour: Enhances the softness and adds natural sweetness; you can easily make your own by processing oats.
Coconut Sugar: Offers subtle caramel notes and is less processed than regular sugar.
Baking Powder & Baking Soda: Help the loaf rise gently so it’s tender but not dense or soggy.
Ground Ginger, Cinnamon, Allspice, Nutmeg, Cloves: The spice blend is classic gingerbread territory—warm and inviting.
Orange Zest (optional): I love adding this for extra brightness that cuts through rich spices.
Dairy-Free Milk: I usually use almond or oat milk; they blend in without overwhelming flavor.
Coconut Oil: Adds moist richness and a subtle tropical note without heaviness.
Applesauce: Acts as an egg substitute, keeping things soft and moist naturally.
Vanilla Extract: A little sweetness and depth to round out all the flavors.
Coconut Cream (for frosting): The secret to that creamy, dairy-free frosting—just chill the coconut milk overnight to get the solid cream.
Powdered Sugar: Sweetens the frosting delicately without graininess.
Coconut Flakes (optional): I sprinkle these on top for a festive, slightly crunchy finish.

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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

This is one of those recipes where you can really dial in your own preferences. Whether you want it spicier or a bit sweeter, it’s flexible. I often swap in different extracts or add nuts or dried fruit for a twist. Don’t hesitate to make it your own!

Spice it up: I’ve added extra ginger sometimes to get a punchier, zingy profile—and it totally wakes up the loaf.
Sweetness tweak: If you prefer sweeter, feel free to add a bit more coconut sugar or drizzle maple syrup over the frosting.
Nutty crunch: Chopped walnuts or pecans mixed into the batter add delightful texture and flavor.
Fruity additions: Toss in dried cranberries or raisins for bursts of chewy sweetness, especially around holidays.

Step-by-Step: How I Make Vegan Gingerbread Loaf with Coconut Frosting Recipe

Step 1: Mix the Dry Ingredients Thoroughly

I start by whisking all the dry ingredients together—flours, coconut sugar, baking powder, baking soda, and all those lovely spices—in a large bowl. Getting these evenly combined at the start really helps avoid clumps and makes sure every bite has balanced flavor.

Step 2: Combine the Wet Ingredients Separately

Next, in a separate bowl, I mix the dairy-free milk, melted coconut oil, applesauce, and vanilla. This keeps the wet ingredients unified and easier to fold into the dry mix without overmixing.

Step 3: Bring Wet and Dry Together

Slowly pour the wet into the dry bowl while gently folding with a spatula. I make sure not to overwork the batter—just enough to combine—to keep the loaf tender and moist.

Step 4: Bake until a Toothpick Comes Out Clean

Grease your loaf pan well and pour in the batter. Pop it into a preheated oven at 350°F (175°C). It’ll bake for about 40-45 minutes. I usually start checking around 35 minutes; the loaf is ready when a toothpick poked into the center comes out clean or with just a few moist crumbs.

Step 5: Whip Up That Coconut Frosting

While the loaf bakes and cools, I whip the frosting. The key is having that coconut cream chilled in the fridge overnight so it separates properly. Scoop out the thick cream portion from the top of the can, then beat it with powdered sugar and vanilla until smooth and fluffy.

Step 6: Frost and Enjoy!

Once the loaf is fully cooled—this step is crucial!—I generously spread on the coconut frosting. If I’m feeling festive, I sprinkle coconut flakes on top for texture and a pretty finish. Then it’s ready to slice and savor.

Top Tip

From my experience baking this Vegan Gingerbread Loaf with Coconut Frosting Recipe multiple times, these tips help you get the best texture and flavor every time.

Measure Flours Correctly: Scooping flour directly with your measuring cup can compact it. I always fluff the flour with a fork and spoon it gently into the cup to avoid a dense loaf.
Don’t Skimp on Chilling the Coconut Cream: It makes frosting silky smooth and easier to whip. Room temp or warm coconut milk won’t separate properly.
Cool Completely Before Frosting: Applying frosting on warm bread will melt it, turning your pretty topping runny and sad.
Use a Toothpick Test for Doneness: This loaf is moist, so look for “cleanish” toothpick results—not bone dry batter—which means no raw batter remains but the crumb stays soft.

How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I love garnishing the loaf with a generous sprinkle of toasted coconut flakes—they add a beautiful texture contrast and a subtle toasty flavor. Sometimes I dust a little cinnamon or nutmeg on top for an extra festive look. Candied ginger bits on top are a delightful surprise if you’re feeling fancy!

Side Dishes

This gingerbread loaf pairs wonderfully with a classic cup of chai tea or a creamy golden turmeric latte. If you want to extend the snack, a dollop of dairy-free yogurt or apple compote complements the spices nicely without overpowering.

Creative Ways to Present

For holiday gatherings, I like to slice the loaf thickly and stack the slices on a pretty wooden board surrounded by fresh orange slices, cinnamon sticks, and star anise for a festive touch. Wrapping individual slices in parchment with a cinnamon stick tied on top makes a charming edible gift, too.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge to keep the frosting fresh and prevent it from melting or becoming grainy. Wrapped tightly, the loaf stays moist for up to a week, which is honestly never a problem around here.

Freezing

Freezing works well if you want to make it in advance. I usually freeze the unfrosted loaf wrapped tightly in plastic wrap and foil. When ready to eat, thaw it in the fridge overnight, and add the frosting fresh. This keeps the texture and flavor just right.

Reheating

To reheat, I prefer warming a slice in the toaster oven for a few minutes until just warm—not hot—or briefly in the microwave (about 15 seconds). This reactivates the spices’ aroma and softens the loaf without melting the frosting too much.

Frequently Asked Questions:

Can I use regular sugar instead of coconut sugar?

Yes! If you don’t have coconut sugar, regular granulated sugar or brown sugar can be used instead, but coconut sugar adds a richer flavor and healthier nutrients.

What is the best way to get solid coconut cream?

Chill a can of full-fat coconut milk in the refrigerator overnight. The cream will separate and solidify at the top, which you can scoop out for frosting.

Can I make this loaf gluten-free?

You could try substituting gluten-free oat flour and a gluten-free baking blend, but results might vary since whole wheat flour provides structure and moisture.

How long does the loaf keep once frosted?

It keeps best refrigerated with the coconut frosting for up to one week. Make sure to store it in an airtight container to maintain freshness.

Final Thoughts

This Vegan Gingerbread Loaf with Coconut Frosting Recipe truly has a warm place in my baking heart. It’s approachable, nourishing, and turns any day into a little celebration. Trust me, once you try it, you’ll want to keep this loaf in rotation—not just for holidays, but whenever you need a cozy bite and a creamy treat. Go ahead, give it a whirl—you’ll thank yourself later!