Description
This Vegan Gingerbread Loaf is a warm and spicy holiday treat made with wholesome whole wheat and oat flours, naturally sweetened with coconut sugar and applesauce. The loaf is infused with classic gingerbread spices like ginger, cinnamon, and cloves, then topped with a creamy coconut cream frosting for a festive finishing touch. Perfect for a cozy dessert or snack during the holiday season.
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 can of coconut milk)
- ¼ cup powdered sugar
- ¼ teaspoon vanilla extract
- Optional: coconut flakes for garnish
Instructions
- Combine Dry Ingredients: In a large bowl, mix together whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, ground cloves, salt, and optional orange zest until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together dairy-free milk, melted coconut oil, applesauce, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until just combined, taking care not to overmix to ensure a tender loaf.
- Prepare Loaf Pan: Grease a loaf pan thoroughly to prevent sticking, then pour the gingerbread batter evenly into the pan.
- 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 Frosting: While the loaf bakes, prepare the frosting by scooping ⅔ cup of the solid coconut cream from a can that has been refrigerated overnight into a bowl. Add powdered sugar and vanilla extract, then whisk until creamy and smooth.
- Cool and Frost: Allow the baked gingerbread loaf to cool completely before spreading the coconut cream frosting evenly on top. Sprinkle coconut flakes over the frosting if desired for decoration.
- Store: Store the frosted gingerbread loaf in the refrigerator for up to one week to keep the frosting firm and fresh. Avoid leaving it out at room temperature for extended periods to prevent melting.
Notes
- Refrigerate the can of coconut milk overnight to ensure the cream solidifies for the frosting.
- Use whole wheat and oat flours for a wholesome and slightly nutty flavor; substitute with gluten-free flours if needed.
- If you prefer a sweeter loaf, increase coconut sugar by 2 tablespoons.
- Ensure the loaf is completely cooled before frosting to prevent the frosting from melting.
- The optional orange zest adds a bright citrus note that complements the gingerbread spices.
- Store leftovers in an airtight container in the fridge for up to one week.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
