Vegan Gingerbread Loaf

gingerbread loaf topped with icing sugar slices on a white serving tray next to cups of coffee

This Vegan Gingerbread Loaf is baked until light and fluffy then drizzled with a sweet icing sugar. Cozy up with a slice of this holiday treat and a mug of your favorite beverage. Vegan, Gluten-Free, Nut-Free Option.

Course Dessert

Cuisine American

Diet Vegan

Method Oven

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 250kcal

Author Caitlin Shoemaker

Ingredients

Dry Ingredients:

2 1/2 cups oats blended into a fine flour*
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients:

2 flax "eggs" 2 tablespoons ground flax + 5 tablespoons water
1/2 cup + 2 tablespoons coconut sugar
1/2 cup unsweetened applesauce
1/4 cup molasses
1/4 cup avocado oil*
1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional)

2 tablespoons turbinado or raw cane sugar
Melted coconut butter or icing sugar to drizzle on top

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F and line a 8×3″ baking pan with parchment paper. Mix the ground flax and water together in a small bowl and let sit for at least 5 minutes, to thicken.
Dry Ingredients: in a large bowl, whisk the oat flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt together until evenly distributed.
Wet Ingredients: in a separate bowl, mix the thickened flax, sugar, applesauce, molasses, oil, and vinegar together. Add the wet ingredients to the dry ingredients and mix well, until no dry clumps of oat flour remain.
Bake: pour the batter into the loaf pan, then top with turbinado sugar, if desired. Bake in the middle rack of the oven for 35 to 37 minutes, or until the top is risen and a toothpick inserted in the center of the bread comes out only with crumbs. Remove from the oven and let sit in the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Glaze (optional): Combine the powdered sugar and milk together in a small bowl; mix until a smooth and thick glaze forms.
Serve: Drizzle with icing sugar, then slice and serve. Store leftovers at room temperature, in a container with a loose-fitting lid, for up to 5 days. Pre-sliced pieces of the loaf can also be frozen for up to 2 months and reheated as necessary.

Notes

Oat Flour: to make oat flour, add quick-cooking or rolled oats to a high-speed blender and process for 30 to 60 seconds, until a fine and fluffy flour forms.
Substitutions: Avocado oil can be replaced with another neutral liquid oil, or melted coconut oil. All of the spices can be replaced with 1 tablespoon + 2 teaspoons of a gingerbread spice mix, if you have one on hand. There is no substitute for molasses. If you’d like to use pumpkin puree instead of apple puree, add an additional 2 tablespoons of coconut sugar and 2 tablespoons of water to the wet ingredients.
Oil-Free: to make this recipe oil free, replace the oil with 1/3 cup of a drippy nut or seed butter of your choosing.

Nutrition