Description

This Vegan Gingerbread Loaf is a delightful holiday treat made with warming spices like ginger, cinnamon, and cloves, combined with wholesome whole wheat and oat flours. Sweetened naturally with coconut sugar and moist with coconut oil and applesauce, this loaf is topped with a creamy coconut cream frosting, making it perfect for festive occasions or cozy gatherings.

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

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and orange zest if using, ensuring all spices are well mixed.
Mix Wet Ingredients: In a separate bowl, combine the dairy-free milk, melted coconut oil, applesauce, and vanilla extract until smooth.
Blend Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined, making sure not to overmix to keep the loaf tender.
Prepare Loaf Pan: Grease a loaf pan lightly with coconut oil or vegan butter to prevent sticking, then pour in the gingerbread batter, spreading it evenly.
Bake the Loaf: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting: While the loaf is baking, refrigerate a can of coconut milk overnight to solidify the cream. Scoop ⅔ cup of this solid coconut cream into a bowl. Add powdered sugar and vanilla extract, then whisk until smooth and creamy.
Cool and Frost: Allow the baked gingerbread loaf to cool completely on a wire rack. Once cooled, spread the coconut cream frosting evenly over the top. Sprinkle optional coconut flakes on top for decoration.
Store Properly: Keep the loaf refrigerated in an airtight container for up to one week. Avoid leaving it out at room temperature to prevent the frosting from melting.

Notes

Refrigerate the canned coconut milk overnight to separate the cream for frosting.
You can substitute oat flour with almond flour for a nutty flavor but loaf texture may vary.
If you prefer a sweeter loaf, increase coconut sugar by 2 tablespoons.
For a gluten-free version, replace whole wheat flour with additional oat flour or a gluten-free flour blend.
Ensure the loaf cools completely before frosting to avoid melting the coconut cream.
Use fresh ground spices for the best flavor intensity in your gingerbread loaf.

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 12 g
Sodium: 120 mg
Fat: 8 g
Saturated Fat: 6 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg