This Vegan Gingerbread Loaf is everything I’ve been looking for in a holiday dessert. Move over Fruitcake, there’s a new loaf in town!
This Gingerbread loaf has a great kick of spicy to it and it’s beautifully moist. It would go beautifully with my Vegan Eggnog amongst any of my other delightful holiday recipes.
I’ve reduced the amount of sugar in this recipe, but you could push it further if you want. Just be careful because it is a dessert and a treat. And if you go too far that spice is going to kick your ass. Don’t say I didn’t warn you! If you want to omit the icing that’s fine too. This is easily made gluten-free as well. You just might need to bake it a little bit longer to get the right texture.
If you’re looking for other holiday things to smash into your face consider the following recipes on the site: Squash Galette, Roasted Winter Salad, Mushroom Leek Pie, and you can wash that down with some Plant-Based Egg Nog and enjoy a Plant-Based Gingerbread.
So when the holiday season rolls around and you want something soft, delicious, and with a real holiday kick to it whip up some of this Vegan Gingerbread Loaf. Santa will love it!
This gingerbread loaf has a crazy awesome spice kick to it. Perfect for the holidays or any time of year. You can even make it gluten-free!
Preheat oven to 350°F. Prepare a 9×5-inch loaf pan. Set aside. In a small bowl add your ground flax and 2 1/2 tbsp of water. Mix and let sit. You’re making a flax egg!
In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside.
In a separate bowl or dish, whisk the molasses and hot water together. Super easy, right?
Take that flax egg and pour it into a larger bowl and add the apple sauce and mix together. Add in the coconut sugar and vanilla and mix together until well combined.
Go back and forth between adding the dry mix and the water/molasses mix to the other wet ingredients until everything is mixed together. Don’t overmix! It’s going to be a thin batter - its okay!
Pour batter into prepared pan. Bake for around 60 minutes or more until the gingerbread loaf is baked through. It’s a moist loaf. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavour gets even better after a day or two!
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
