Description
This soft and moist vegan gingerbread loaf cake is full of sweet holiday flavor and tastes just like the Starbucks version but with 1/3 of the sugar, gluten free, dairy free, and oil free!
Ingredients
Scale
- 2 cups all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)
- 1/3 cup coconut sugar
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup dairy-free milk, room temperature
- 1/2 cup molasses
- 1/2 cup unsweetened applesauce or dairy free yogurt, room temperature
Maple Cashew Cream Frosting:
- 1/2 cup vegan cream cheese, room temperature
- 1 cup powdered sugar
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 350F and grease a 9″ loaf tin with olive or coconut oil.
- In a medium bowl, whisk together flour, ginger, cinnamon, cardamom, allspice, nutmeg, baking powder, and baking soda. Set aside.
- Add in the remaining ingredients to a large bowl, and mix the wet ingredients with a hand mixer or whisk. Then add in the dry ingredients, and gently mix until there are no streaks of dry ingredients left using a silicone spatula.
- Pour the batter into the prepared loaf tin, and place into the oven.
- Bake for 45-50 minutes, or until the toothpick comes out clean.
- Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the bread to a cooling rack to cool completely before slicing.
- Serve as is or prepare the cashew cream frosting.
- Vegan cream cheese frosting: use a hand mixer to cream together the vegan cream cheese, powdered sugar, and maple syrup. Smear onto the loaf before slicing.
Notes
Gluten free: I recommend using King Arthur Measure for Measure
Nutrition
- Serving Size: 1 slice
- Calories: 147
- Sugar: 16.8 g
- Sodium: 131.8 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Carbohydrates: 33.9 g
- Fiber: 0.7 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Keywords: gingerbread loaf cake, vegan gingerbread loaf, healthy gingerbread loaf