Name: Vegan Gingerbread Loaf with Coconut Frosting 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 can of coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Optional: coconut flakes for garnish

There’s just something incredibly cozy and festive about a spiced, moist loaf with a creamy, dreamy topping. This Vegan Gingerbread Loaf with Coconut Frosting Recipe brings all those comforting holiday vibes, but kindly vegan and full of heart. Trust me, once you try this, it’ll become your go-to winter treat—warm with spices and topped with luscious coconut frosting, it’s a little slice of joy.

Two slices of brown cake with a soft texture sit stacked on a white plate. Between the two slices and covering the top edge is a thick white frosting layer, sprinkled with fine white flakes. The front slice leans slightly to show the moist, crumbly inside with a gold fork gently pressing into it. In the background, more of the cake with the same frosting is placed on a wooden board. Two red and white striped candy canes lie on a soft beige cloth, and the scene is set against a white marbled surface. 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 with Coconut Frosting Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf with Coconut Frosting Recipe

Why You'll Love This Recipe

I’m honestly excited every time I bake this Vegan Gingerbread Loaf with Coconut Frosting Recipe. It nails that perfect balance of warm spices and gentle sweetness without being overpowering. It's an approachable recipe, yet it impresses with its richness and depth of flavor. Plus, frosting with coconut cream feels indulgent but still light – such a winning combo in my kitchen.

Deliciously Spiced: A robust mix of ginger, cinnamon, and warming spices make each slice fragrant and inviting.
Moist and Tender Texture: Thanks to the applesauce and coconut oil, this loaf stays moist for days without being greasy or dense.
Dairy-Free and Vegan-Friendly: Perfect for anyone avoiding animal products but still wanting a rich, cozy treat.
Simple Yet Festive Frosting: The coconut cream frosting is easy to whip up and adds a creamy, tropical touch that elevates the loaf beautifully.

A close-up image of a single-layer brown cake with a moist and crumbly texture, topped with a thick layer of smooth white frosting that has a slightly creamy appearance. The frosting is sprinkled evenly with white shredded coconut, adding a fine, flaky texture on top. A brown cake server with round cutouts is partially inserted into the cake from the top right. The cake sits on a light wooden cutting board with crumbs around its base, and the background shows a soft beige cloth and a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegan Gingerbread Loaf with Coconut Frosting Recipe is in the harmony between wholesome flours, warming spices, and the creamy coconut-based frosting. Each ingredient brings something unique, creating a loaf that’s satisfying, flavorful, and just right for the season.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small white bowl of golden coconut sugar, a small white bowl of baking powder, a small white bowl of baking soda, a small white bowl with ground ginger, a small white bowl with cinnamon sticks and ground cinnamon, a small white bowl of allspice powder, a small white bowl of nutmeg powder, a small white bowl of ground cloves, a small white bowl of fine salt, a few strips of fresh orange zest, a small white bowl filled with creamy dairy-free milk, a small white bowl holding solid coconut oil, a small white bowl of smooth applesauce, a small white bowl with vanilla extract, a small white bowl of solid coconut cream, a small white bowl of fine powdered sugar, a small white bowl with vanilla extract, a small pile of fresh coconut flakes scattered gently nearby, all arranged with perfect symmetry on a clean white ceramic surface 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 structure and a nutty depth that pairs beautifully with the spices.
Oat flour: Contributes tenderness and a subtle sweetness — plus it’s easy to find or make at home by grinding oats.
Coconut sugar: A less refined sweetener that brings caramel-like undertones, enhancing the gingerbread flavor.
Baking powder & baking soda: Work together to give the loaf a nice rise and soft crumb.
Ground ginger, cinnamon, allspice, nutmeg, cloves: The classic warm spices that make gingerbread irresistible.
Orange zest (optional): Freshens and brightens the deep flavors with a citrus pop.
Dairy-free milk: Moisturizes the batter and helps blend flavors easily; almond, oat, or soy milk all work well.
Coconut oil: Adds richness and moisture, and subtly complements the frosting’s coconut notes.
Applesauce: A fantastic vegan binder that also keeps the loaf tender without oiliness.
Vanilla extract: Enhances overall flavor complexity and rounds out the spices perfectly.
Coconut cream: The luscious solid part of canned coconut milk that delivers the creamy frosting base.
Powdered sugar: Sweetens and balances the frosting without graininess.
Coconut flakes (optional): For a pretty, festive garnish that also adds a textural contrast.

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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

One of the things I adore about this Vegan Gingerbread Loaf with Coconut Frosting Recipe is how well it adapts to your tastes and what's in your pantry. I often tweak it depending on the season or who I’m serving it to, and it always shines.

Variation: I sometimes swap the coconut sugar for brown sugar or maple syrup for a different type of sweetness — it changes the flavor subtly but deliciously.
Spice it up: If you like a little heat, toss in a pinch of black pepper or cayenne to the batter; it enhances the warmth of the spices without overpowering the loaf.
Nutty add-ins: Chopped walnuts or pecans folded in just before baking add a lovely crunch and extra flavor.
Frosting twists: Try adding a splash of orange juice or a sprinkle of cinnamon to the coconut cream frosting for a fun twist.

Step-by-Step: How I Make Vegan Gingerbread Loaf with Coconut Frosting Recipe

Step 1: Mix Dry Ingredients with Love

Start by whisking together all your dry spices, flours, sugar, baking powder, soda, and salt in a large bowl. Smelling those ginger and cinnamon notes swirling through the air is one of my favorite parts — it already makes your kitchen smell like the holidays. Make sure everything is evenly combined to avoid pockets of spice or baking soda later on.

Step 2: Combine Wet Ingredients Separately

In another bowl, stir together your dairy-free milk, melted coconut oil, applesauce, and vanilla extract. I like to gently warm the coconut oil just enough so it liquefies but isn’t hot—that way it blends smoothly without cooking the eggs or batter (though this is vegan, it's still a helpful tip!).

Step 3: Bring It All Together

Pour the wet ingredients into the dry mix and fold everything together gently. Try not to overmix—stop when there are no more visible streaks of flour, but it’s okay if the batter looks a little lumpy. That keeps the loaf tender.

Step 4: Bake to Perfection

Grease your loaf pan well and pour in the batter. Smooth the top with a spatula, then pop it into a preheated 350°F (175°C) oven. Bake for about 40-45 minutes. I always check around 40 minutes by inserting a toothpick in the center—when it comes out clean or with just a few moist crumbs, it’s done. Let it cool completely before frosting — patience here really pays off.

Step 5: Whip Up That Gorgeous Coconut Frosting

Make sure your can of coconut milk has been refrigerated overnight for the cream to solidify. Scoop out about ⅔ cup of just the solid coconut cream (leave the liquid for smoothies!). Whip it together with the powdered sugar and vanilla until smooth and fluffy. It’s so satisfying to see that frosting come together so effortlessly, and it tastes fresh and lightly sweet.

Step 6: Frost and Finish

Spread the coconut frosting evenly over your cooled loaf. I love sprinkling a few coconut flakes on top for a little festive snow effect and extra texture. Pop it in the fridge to let the frosting set a bit before slicing and serving.

Top Tip

From my many batches of this Vegan Gingerbread Loaf with Coconut Frosting Recipe, I've learned these little tricks that make a big difference. They’ll help you nail a moist, flavorful loaf every time, even if you’re new to vegan baking.

Use room-temperature wet ingredients: This helps everything combine smoothly without lumps, giving you an even batter.
Don't skip refrigerating the coconut milk: Solid coconut cream is key for that perfect frosting texture—warm coconut milk just won’t whip.
Test for doneness carefully: Ovens vary, so start checking at 40 minutes. Avoid overbaking to keep your loaf moist and tender.
Cool completely before frosting: Otherwise, the frosting melts and loses its lovely texture. Trust me, it's worth waiting!

How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I tend to keep it simple with a sprinkle of toasted coconut flakes—the toasty flavor contrasts nicely against the sweet frosting. Sometimes I add a dusting of cinnamon or a few edible silver dragees if I’m feeling festive. A few fresh cranberries on the side can also add a pop of color and tartness.

Side Dishes

For a cozy afternoon treat, pair a thick slice with a cup of chai tea or vegan spiced latte. This loaf also complements fresh fruit salad or steamed pears dusted with cinnamon for an elegant brunch spread.

Creative Ways to Present

One year, I cut the loaf into mini muffins and piped the coconut frosting on top for a gingerbread “cupcake” feel—perfect for holiday parties or kids’ snacks! For a rustic look, I serve slices on a wooden board with sprigs of fresh rosemary and star anise, which doubles as decor and adds a lovely aroma.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container in the fridge to keep the frosting firm and fresh. It stays delicious and moist for up to a week—if it lasts that long! Always using airtight containers helps prevent the loaf from drying out.

Freezing

I’ve successfully frozen unfrosted slices wrapped tightly in plastic wrap and placed inside a freezer-safe bag. When I’m ready to eat, I thaw them overnight in the fridge and then add fresh coconut frosting. This way, you can enjoy your vegan gingerbread loaf anytime without rushing.

Reheating

For a warm treat, I like to microwave a slice for 15-20 seconds (no frosting), then add frosting after it’s slightly cooled. It brings out those cozy spice aromas and contrasts nicely with the cold creamy topping.

Frequently Asked Questions:

Can I use canned coconut milk instead of coconut cream for the frosting?

For best results, you want to use canned coconut milk that has been refrigerated overnight so the cream solidifies on top. Scoop just this solid part to make the frosting. Using liquid coconut milk won’t whip or hold the creamy texture you want.

Is this vegan gingerbread loaf gluten-free?

This recipe uses whole wheat and oat flours, so it’s not gluten-free as is. However, you can experiment by swapping those flours for gluten-free all-purpose blends, though texture may vary. Oat flour works well gluten-free if you ensure it's certified gluten-free.

Can I make this loaf nut-free?

Absolutely! This recipe is naturally nut-free as long as your dairy-free milk alternative (like oat or rice milk) doesn’t contain nuts. Just avoid almond or other nut-based milks if allergies are a concern.

How long does the frosted loaf keep?

Once frosted, store the loaf in the refrigerator, where it will stay fresh up to one week. The frosting is coconut-based and can soften if left at room temperature too long, so refrigerate to maintain its texture and flavor.

Final Thoughts

This Vegan Gingerbread Loaf with Coconut Frosting Recipe is one of those special treats I come back to year after year. It’s cozy, wholesome, and feels like a warm hug on the coldest days. I truly hope you have as much fun making and enjoying it as I do—whether it’s for your family, friends, or just a quiet moment with a cup of tea. Give it a try, and I’m betting it’ll become a new holiday tradition for you, too.