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 coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Coconut flakes (optional, for garnish)

There’s something so comforting about the warm spices in this Vegan Gingerbread Loaf Recipe, especially when the air starts to feel crisp and cozy. It’s moist, lightly sweetened, and topped with a luscious coconut cream frosting that turns a simple loaf into a festive treat you’ll want to make again and again.

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

Honestly, I fell for this Vegan Gingerbread Loaf Recipe the first time I made it because it captured all the cozy holiday vibes without any fuss. It’s a perfect balance of spices that aren’t overpowering, paired with a creamy frosting that feels indulgent yet light.

Rich, Yet Lightly Sweetened: Using coconut sugar keeps it naturally sweet without that cloying taste.
Decadent Coconut Cream Frosting: The frosting is creamy but dairy-free, making it a perfect match for this loaf.
Easy to Make: No fancy baking skills required — just mix, bake, and enjoy.
Customizable Spices: You can easily tweak the ginger and cinnamon amounts to your liking.

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

This loaf is a delightful mix of wholesome flours and warm spices that play off a subtle sweetness and moist texture. Choosing quality ingredients really shows in the final flavor.

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 hearty texture and depth while keeping it wholesome.
Oat flour: Provides a tender, slightly chewy crumb and is naturally gluten-free if you choose certified oats.
Coconut sugar: A natural sweetener with caramel undertones that complements spices perfectly.
Baking powder and baking soda: These leavening agents work together to give your loaf a nice rise without any heaviness.
Ground ginger, cinnamon, allspice, nutmeg, cloves: The quintessential mix that gives gingerbread its warm, comforting scent and flavor.
Orange zest (optional): Adds a fresh, citrusy brightness that balances the spices beautifully.
Dairy-free milk: I usually use almond or oat milk — both add a neutral creaminess that keeps it moist.
Coconut oil: Brings richness and tenderness, plus a hint of tropical flavor that pairs well with the spices.
Applesauce: This replaces eggs by adding moisture and subtle sweetness while keeping everything vegan.
Vanilla: Enhances all the flavors and rounds out the spices.
Coconut cream: The star of the frosting! Chill your can overnight to scoop out the thick, creamy part.
Powdered sugar: Sweetens the frosting just enough without making it too heavy.

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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

One of my favorite things about this vegan gingerbread loaf is how easy it is to make it your own. Whether you want it spicier, sweeter, or even nutty, small tweaks make a big difference.

Ginger Boost: I sometimes double the ground ginger for an extra spicy kick that wakes up my senses.
Swap Flours: You could substitute all oat flour for whole wheat if you want a denser crumb, or try buckwheat flour for an earthier taste.
Add-ins: Toss in chopped crystallized ginger, raisins, or walnuts for texture and surprise pops of flavor.
Frosting Twist: Try adding a pinch of cinnamon or a splash of maple syrup to the coconut cream for a nice variation.

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

Step 1: Mix the Dry Ingredients

Start by combining your whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, and all those beautiful spices in a large bowl. Give it a good whisk to make sure the leavening and spices are evenly distributed—this really helps your loaf rise evenly and pack consistent flavor bites.

Step 2: Prepare the Wet Ingredients

In a separate bowl, mix your dairy-free milk, melted coconut oil, applesauce, and vanilla. I usually warm the coconut oil just a bit so it blends smoothly and doesn’t solidify when mixed with the cold milk and applesauce.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry and stir gently until just combined. Don’t overmix—the batter should be thick but smooth. Overworking it can make the loaf dense.

Step 4: Bake Your Loaf

Grease a loaf pan or line it with parchment paper, then pour in your batter. Bake at 350°F (175°C) for 40 to 45 minutes. Check with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs attached. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make the Coconut Cream Frosting

While the loaf is baking, grab your can of coconut milk that’s been chilled overnight. Scoop out ⅔ cup of that thick solid cream from the top (leave the liquid for smoothies or cooking). Beat it with powdered sugar and vanilla until creamy and fluffy. This frosting is your secret weapon for turning this loaf into something truly special.

Step 6: Frost and Finish

Once your loaf is completely cooled, spread the coconut cream frosting evenly over the top. I love adding a sprinkle of coconut flakes on top to make it extra festive and add a bit of texture. Chill before slicing to keep that frosting firm.

Top Tip

I’ve made this vegan gingerbread loaf many times, and a few simple tweaks make all the difference between a good loaf and a great one. These tips helped me get it just right every time.

Use Fresh Spices: Old spices lose punch and aroma. Freshly ground spices will make your loaf burst with warmth.
Don’t Skip Refrigeration for Coconut Cream: Chilling overnight is key to scooping out that luxurious frosting layer easily.
Don’t Overmix the Batter: Mix until just combined to keep your loaf tender and light, not tough.
Let the Loaf Cool Completely Before Frosting: Otherwise, the frosting can melt and get runny – it’s worth the wait!

How to Serve Vegan Gingerbread Loaf Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I’m all about those coconut flakes sprinkled on top for texture and a little festive flair. Sometimes I dust a pinch of cinnamon or drizzle a bit of maple syrup for extra sweetness and warmth. Fresh orange zest on top adds a zingy brightness that really makes the aroma pop.

Side Dishes

This loaf pairs beautifully with a cup of chai tea or a creamy oat milk latte. For a brunch spread, I like serving it alongside fresh fruit or a crunchy nut butter for a perfect balance of flavors and textures.

Creative Ways to Present

For special occasions, I slice this loaf into mini portions and serve alongside piped coconut cream and a sprinkle of chopped toasted nuts. You can even make little gingerbread loaf trifle jars with layers of fruit compote and coconut cream for a fancy twist that’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan gingerbread loaf in the fridge, tightly wrapped or in an airtight container to keep it moist and protect the frosting. It lasts beautifully for up to a week, though it rarely sticks around that long in my house!

Freezing

If you want to freeze slices, do so without the frosting to prevent sogginess. Wrap slices individually in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the fridge and then add fresh frosting before serving.

Reheating

I reheat leftover slices gently in the microwave for about 15 seconds or in a toaster oven just until warm—this brings back that fresh-baked feeling without drying it out. Add frosting after reheating for a creamy finish.

Frequently Asked Questions:

Can I use all-purpose flour instead of whole wheat flour?

Yes! All-purpose flour can be used if you prefer a lighter loaf. Just keep in mind it may be less dense and a bit less hearty than when using whole wheat.

How do I know when the loaf is done baking?

Insert a toothpick or skewer into the center of the loaf. When it comes out clean or with just a few moist crumbs attached, the loaf is done. Avoid opening the oven door too early to keep the oven temperature steady.

Can I make this recipe nut-free?

Absolutely! This recipe is naturally nut-free as long as you choose a nut-free plant milk like oat or rice milk and avoid toppings or add-ins containing nuts.

Why does the coconut cream frosting need to be refrigerated overnight?

Refrigerating solidifies the coconut fat at the top, making it easy to scoop and whip into a smooth frosting. Without chilling, the cream remains liquidy and messier to work with.

Final Thoughts

For me, this Vegan Gingerbread Loaf Recipe represents what comfort food should be — simple, cozy, and full of warmth. I love how it fills the kitchen with that nostalgic spicy scent and how that hint of coconut frosting feels like a little celebration on its own. Give it a try, and I promise it’ll become a staple in your baking rotation, especially when you want something both wholesome and a little indulgent.