Vegan Gingerbread Loaf Recipe
Nothing says the holidays quite like the warm aroma of gingerbread baking in the oven. This Vegan Gingerbread Loaf is moist, perfectly spiced, and completely dairy- and egg-free — yet it delivers all the nostalgia and cozy flavors you’d expect from a traditional gingerbread cake.🎄
The secret? Molasses and warm spices like cinnamon, ginger, and nutmeg create that deep, rich holiday flavor, while plant-based ingredients keep it lighter and wholesome. This loaf makes a wonderful Christmas morning treat, an edible holiday gift, or a sweet companion to a mug of hot cocoa by the fire.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/2 cup coconut oil (melted) or neutral oil
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- Combine wet ingredients: In a separate bowl, whisk melted coconut oil, brown sugar, molasses, almond milk, vinegar, and vanilla until smooth.
- Make the batter: Gradually fold wet mixture into dry ingredients until just combined. Do not overmix.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake 45–50 minutes, or until a toothpick comes out clean.
- Cool: Let loaf cool in pan for 10 minutes, then transfer to a wire rack.
- Optional glaze: Drizzle with a simple glaze (powdered sugar + plant milk) for a festive finish.
Tips for Success
- Use dark molasses for deep, rich flavor (avoid blackstrap, which can be bitter).
- Don’t skip the apple cider vinegar — it reacts with baking soda to help the loaf rise.
- For a festive touch, sprinkle powdered sugar “snow” on top before serving.
Serving Ideas
- Slice and enjoy warm with a spread of vegan butter.
- Serve alongside coffee, tea, or hot chocolate.
- Wrap slices individually in parchment and gift as homemade holiday treats.
Vegan Gingerbread Loaf
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×5 loaf pan with parchment.
- Whisk flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a bowl.
- In another bowl, whisk oil, brown sugar, molasses, almond milk, vinegar, and vanilla until smooth.
- Fold wet mixture into dry until just combined. Don’t overmix.
- Pour into loaf pan and bake 45–50 minutes, until toothpick comes out clean.
- Cool 10 minutes in pan, then transfer to rack. Optionally glaze or dust with powdered sugar.
Notes
Storage
- Store at room temperature for up to 3 days in an airtight container.
- Refrigerate up to 1 week.
- Freeze slices for up to 2 months (wrap tightly and thaw at room temp).
Variations
- Nutty twist: Add 1/2 cup chopped pecans or walnuts to the batter.
- Citrus flair: Mix in 1 tbsp orange zest for a bright, holiday-inspired flavor.
- Gluten-free: Substitute a 1:1 gluten-free baking blend.
FAQ
Can I make this in advance?
Yes, this loaf tastes even better the next day as the spices deepen.
Can I use a different sweetener?
Brown sugar adds the best moisture, but coconut sugar works as a substitute.
Can I double the recipe?
Yes! Make two loaves — one for you and one to gift.
