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 canned coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; coconut flakes (optional)

Vegan Gingerbread Loaf Recipe is one of those cozy treats that instantly fills your kitchen with warm, spicy aromas, perfect for cold days or anytime you want a comforting bite. It’s moist, lightly sweetened, and topped with a dreamy coconut cream frosting that feels indulgent without any guilt.

The image shows two thick slices of moist brown cake on a white plate, with a layer of white frosting covered in shredded coconut on the side where the slices meet. A gold fork is gently pressing the front slice on the right side. In the background, a larger white plate holds the rest of the cake, also covered with the same white frosting and shredded coconut. Two red and white candy canes lie on a beige cloth with small, warm lights softly glowing behind them. The scene is set on a white marbled surface with a small shiny silver ornament nearby. 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

I’m genuinely excited to share this Vegan Gingerbread Loaf Recipe with you because it feels like a hug in loaf form. It’s packed with the classic gingerbread spices you love, but totally plant-based and made with wholesome ingredients that you probably have in your pantry right now.

Rich, Warm Flavors: The blend of ginger, cinnamon, cloves, and nutmeg makes this loaf incredibly fragrant and cozy.
Moist and Tender Texture: Thanks to coconut oil and applesauce, this loaf stays beautifully moist without any eggs or dairy.
Delicious Coconut Cream Frosting: A light yet creamy topping that’s surprisingly easy to whip up and pairs perfectly with the spice.
Simple and Accessible: You don’t need fancy ingredients or complicated steps—just good basics and a little warmth.

A close-up of a single thick slice of brown cake with a light, fluffy white frosting layer on top. The frosting is sprinkled with fine white flakes, adding a textured look. The cake slice is placed on a light wooden board that contrasts with the white frosting and brown cake. A brown knife with two oval holes is partially stuck into the frosting on the right side of the slice. The background has a soft beige cloth and a white marbled surface with warm, soft lighting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Gingerbread Loaf Recipe calls for simple, wholesome ingredients that come together to create amazing flavor and texture. Each one plays its part—whether it’s the spices bringing warmth or the wet ingredients keeping it moist and tender.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small pile of coconut sugar, a white ceramic bowl with baking powder powder, a pinch of baking soda in a white ceramic bowl, a small white ceramic bowl with ground ginger, a small white ceramic bowl with cinnamon, a small white ceramic bowl with allspice, a small white ceramic bowl with nutmeg, a small white ceramic bowl with ground cloves, a small white ceramic bowl with salt, a thin strip of orange zest, a simple white ceramic bowl filled with creamy dairy-free milk, a small white ceramic bowl with melted coconut oil, a small white ceramic bowl with smooth applesauce, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with solid coconut cream, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla extract, and a handful of fresh coconut flakes, all arranged symmetrically and naturally 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 nuttiness and a hearty base with more fiber than all-purpose flour.
Oat flour: Keeps the loaf tender and adds mild sweetness.
Coconut sugar: Gives a rich caramel flavor and subtle sweetness without being overly refined.
Baking powder and baking soda: The perfect duo to give your loaf a gentle lift and light crumb.
Ground ginger, cinnamon, allspice, nutmeg, ground cloves: Classic holiday spices that create that iconic gingerbread flavor.
Orange zest (optional): Adds a fresh citrus note that brightens the spices—a lovely twist I adore!
Dairy-free milk: I usually use almond or oat milk; they both work great here.
Coconut oil: Provides moisture and richness that keeps the loaf from drying out.
Applesauce: Acts as a natural egg substitute and brings extra moisture.
Vanilla extract: Rounds out the flavor and adds sweetness depth.
Coconut cream: The star of the frosting—make sure you refrigerate your coconut milk overnight for the best solid cream.
Powdered sugar: Sweetens the frosting without graininess.

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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

I like mixing things up depending on the season or my mood—and you totally should too! This Vegan Gingerbread Loaf Recipe is a wonderful base for personal touches or fun upgrades.

Variation: I once added chopped crystallized ginger to the batter for extra zing—it totally brightened every bite.
Nutty Upgrade: Tossed in some toasted pecans or walnuts for crunch and a lovely contrast to the soft crumb.
Seasonal Twist: Swapping orange zest for a touch of lemon zest can make it feel a bit lighter for warmer months.
Natural Sweetener: Feel free to replace coconut sugar with maple syrup if you prefer a liquid sweetener, but reduce the moisture in milk slightly.

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

Step 1: Mix the Dry Ingredients

I start by whisking together the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, and of course, the warming spices—ginger, cinnamon, allspice, nutmeg, and cloves—with a bit of salt and optional orange zest. Mixing these well ensures every slice bursts with even flavor.

Step 2: Combine the Wet Ingredients

Next, in a separate bowl, I stir together the dairy-free milk, melted coconut oil (make sure it’s liquid but not hot), applesauce, and vanilla extract. This blend keeps the loaf moist and tender without eggs.

Step 3: Bring Wet & Dry Together

Slowly pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined. Don’t overmix—some little lumps are okay. You want to keep it light and airy.

Step 4: Bake the Loaf

Grease a loaf pan really well (I love using coconut oil here) and pour the batter in. Pop it in the oven at 350°F (175°C) for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out mostly clean with just a crumb or two.

Step 5: Whip Up the Coconut Cream Frosting

While the loaf bakes and cools, take your refrigerated can of coconut milk and carefully scoop out ⅔ cup of the solid cream that’s formed on top. Whip it together with powdered sugar and vanilla until fluffy. For a little extra fun, sprinkle some toasted coconut flakes over the frosted loaf.

Step 6: Frost and Serve

When the loaf has completely cooled, spread your coconut cream frosting over the top. This keeps the frosting from melting and gives a smooth, creamy finish. Then slice and enjoy!

Top Tip

I’ve made this Vegan Gingerbread Loaf Recipe dozens of times, and a few tricks make all the difference for a perfect loaf every time.

Chill Your Coconut Milk: Refrigerate overnight for thick coconut cream that whips beautifully—don’t skip this step!
Don’t Overmix: Mixing wet and dry ingredients just until combined keeps your loaf tender without getting tough.
Test With a Toothpick: Start checking your loaf at 40 minutes; ovens vary, and this prevents overbaking.
Use Fresh Spices: Freshly ground or recently opened spices give the best gingerbread warmth and aroma.

How to Serve Vegan Gingerbread Loaf Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I love topping my loaf with a sprinkle of toasted coconut flakes—it adds a little crunch and makes it look extra festive without overpowering the delicate spices.

Side Dishes

This tastes wonderful alongside a hot cup of chai tea or a mug of dairy-free hot chocolate. For brunch, pairing it with fresh fruit or plant-based yogurt complements the spices nicely.

Creative Ways to Present

For holiday gatherings, I’ve dressed up this loaf by slicing it thick and serving warm with a drizzle of maple syrup and a cinnamon stick garnish. It instantly turns into a showstopper dessert.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Gingerbread Loaf in an airtight container in the fridge. Because of the coconut cream frosting, it’s essential to keep it chilled—this way, the loaf stays fresh and the frosting firm for up to a week.

Freezing

You can freeze the loaf without frosting for up to 3 months. Wrap it tightly in plastic wrap and foil. When you’re ready to enjoy, thaw it overnight in the fridge before adding fresh coconut cream frosting.

Reheating

I like to gently warm slices in the microwave for 15-20 seconds if I want a cozy treat, but make sure to frost it after reheating to keep the coconut cream from melting off.

Frequently Asked Questions:

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

Absolutely! You can swap the whole wheat and oat flour with about 1 ½ cups of all-purpose flour if that's what you have, though the texture and nuttiness will be slightly less hearty.

Do I have to refrigerate the coconut milk before making the frosting?

Yes, chilling the coconut milk overnight is key. It allows the cream to solidify at the top, which you scoop out to make that rich, whip-like frosting—using liquid coconut milk won't work as well.

Can I make this loaf gluten-free?

You can try using a gluten-free flour blend in equal parts instead of whole wheat and oat flour, but results may vary. Make sure your blend includes a binder like xanthan gum for best texture.

How long does the Vegan Gingerbread Loaf stay fresh?

Stored in the fridge in an airtight container, it stays fresh up to one week. Because of the coconut cream frosting, it's best not to leave it out long at room temperature to avoid melting.

Final Thoughts

This Vegan Gingerbread Loaf Recipe has become one of my favorite go-to sweets, especially when I want something wholesome yet super comforting. It’s a joyful reminder that plant-based baking can be rich, delicious, and full of character. Give it a try—your kitchen will smell amazing, and you’ll have a delicious loaf to share with friends and family or simply savor by yourself with a warm drink.