Description
This Vegan Gingerbread Loaf is a deliciously spiced, moist, and dairy-free treat perfect for the holiday season. Made with wholesome whole wheat and oat flours, natural coconut sugar, and warming spices like ginger, cinnamon, and cloves, it is topped with a creamy coconut cream frosting for a festive finish.
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 of coconut milk)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Coconut flakes (optional)
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. Stir well to ensure all spices and leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, mix together dairy-free milk, melted coconut oil, applesauce, and vanilla extract until fully blended.
- Mix Batter: Pour the wet ingredient mixture into the dry ingredients and stir until just combined, forming a smooth batter without overmixing.
- Prepare Pan and Bake: Grease a loaf pan thoroughly, then pour the batter into the pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
- Make Frosting: While the loaf bakes, refrigerate coconut milk overnight to separate the cream. Scoop out ⅔ cup of the solid coconut cream into a bowl. Add powdered sugar and vanilla extract, then whisk until smooth and fluffy.
- Cool and Frost: Once the loaf is fully baked, allow it to cool completely in the pan. Remove it, then spread the coconut cream frosting evenly over the top. Optional coconut flakes can be sprinkled for a festive touch.
- Storage: Store the frosted gingerbread loaf in the refrigerator for up to one week to keep the frosting firm. Avoid leaving it at room temperature for extended periods to prevent melting.
Notes
- Refrigerate the can of coconut milk overnight before making the frosting to ensure the cream solidifies properly.
- Use whole wheat and oat flours for a hearty texture; all-purpose flour can be substituted if needed but will change the texture.
- Applesauce acts as a binder and keeps the loaf moist; pumpkin puree can be a good alternative.
- If you prefer a less sweet frosting, reduce the powdered sugar amount slightly.
- Make sure the loaf is completely cooled before frosting to avoid melting the frosting.
- Store leftovers covered in the fridge to maintain freshness and frosting texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
