Description

This Vegan Gingerbread Loaf is a delightful holiday treat made with warm spices, whole wheat and oat flours, and sweetened naturally with coconut sugar. Moistened with dairy-free milk, coconut oil, and applesauce, it’s topped with a creamy coconut cream frosting that adds a festive touch. Perfect as a comforting dessert or a cozy snack during the holiday season.

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

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Instructions

Mix Dry Ingredients: Start by combining all the dry ingredients, including flours, coconut sugar, baking powder, baking soda, spices, salt, and optional orange zest in a large bowl. Stir well to ensure the spices and leavening agents are evenly distributed.
Combine Wet Ingredients: In a separate bowl, mix together the dairy-free milk, coconut oil, applesauce, and vanilla extract until smooth and fully combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and mix gently until just combined into a smooth batter, being careful not to overmix.
Prepare Pan and Bake: Grease a loaf pan with a little coconut oil or non-stick spray. Pour the batter into the pan, spreading it evenly. Bake the loaf 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, prepare the frosting. Ensure the coconut cream was refrigerated overnight to solidify. Scoop out ⅔ cup of the solid coconut cream into a mixing bowl. Add powdered sugar and vanilla extract, then whip or mix until smooth and creamy.
Cool and Frost: Allow the gingerbread loaf to cool completely in the pan before removing. Once cool, spread the coconut cream frosting evenly over the top. Optionally, sprinkle with coconut flakes for a festive touch.
Store Properly: Store the finished gingerbread loaf in the refrigerator to keep the frosting firm. Consume within one week for best freshness. Avoid leaving it out too long to prevent the frosting melting.

Notes

Refrigerate coconut milk overnight before scooping out cream to ensure frosting consistency.
Use dairy-free milk such as almond, soy, or oat milk depending on preference.
For a gluten-free version, substitute whole wheat flour with a gluten-free flour blend.
Optional orange zest adds a nice citrus brightness but can be omitted if unavailable.
Do not overmix batter to keep the loaf tender.
Store leftover loaf tightly covered in the fridge to maintain freshness and prevent drying.
Allow the loaf to cool completely before frosting to avoid melting the frosting.

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 12 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg