This vegan gingerbread loaf is soft, moist, and perfectly spiced. It is the perfect holiday baking experience because it’s super easy to make. This soft slice of heaven is better than the Starbucks version of gingerbread, just wait until you try it! The vegan cream cheese icing on top makes it irresistible.
Vegan Gingerbread Loaf
Gingerbread loaf is my favorite holiday dessert.. second to gingerbread cookies of course. Think of gingerbread as a fluffier, softer version of gingerbread cookies! This is the perfect dessert to treat yourself with this holiday season.. I mean just look at that texture. If gingerbread loaf was a feeling it would probably be bliss.
There was no intention of making this “healthy” because I fully believe that some holiday treats weren’t meant to be “healthified”. I used a mix of all-purpose flour and oat flour to create a wonderful, fluffy, irresistible, gingerbread loaf. Oat flour also helps produce the best texture if made gluten-free.
Tips and Substitutes for the BEST Vegan Gingerbread Loaf:
Feel free to use 1 1/2 cup all-purpose flour if you do not have access to oats. I personally love the texture oat flour helps create so if you can use oat flour, please do!
Vegan butter is the perfect match for this recipe but can also be substituted by avocado or vegetable oil. If using vegan butter, choose Earth Balance.
I highly recommend using applesauce in this recipe because it helps achieve the perfect amount of moisture and also contributes to the texture.
If you want a more subtle ginger taste you can do 2 tbsp ginger instead of 3. I personally love the ginger flavor and I make sure it’s stronger than normal.
My favorite cream cheese to use is Kite hill for this recipe but I have also used Miyoko’s and Trader Joe’s vegan cream cheese with great results.
This vegan gingerbread loaf is soft, moist, and perfectly spiced. It is the perfect holiday baking experience because it’s super easy to make and clean up after. This soft slice of heaven is better than the Starbucks version of gingerbread, just wait until you try it! The vegan cream cheese icing on top makes it irresistible.
1/2 cup Vegan Butter
3/4 cup Sugar
1 tbsp Flaxseed meal
3 tbsp Water
1 tsp Vanilla Extract
1 cup Applesauce
3/4 cup All-purpose Flour
3/4 cup Oat Flour
1 tsp Baking Powder
3 tsp Ground Ginger
2 tsp Ground Cinnamon
1/2 tsp Nutmeg
1 cup Vegan Cream Cheese ( I used Kite Hill)
1 tsp Vanilla Extract
1 1/2 cup Powdered Sugar
Preheat oven to 350 F (176 C). Add parchment paper to a loaf pan.
Add sugar and vegan butter to a mixer and beat until fluffy. Add vanilla extract, flax egg, and apple sauce. Beat/whisk until smooth.
Now add in the oat flour, all-purpose flour, spices, baking soda and whisk until well incorporated.
Make sure the batter is not too runny but not too thick. It should be thick but able to pour well.
Add batter to loaf pan and bake for 1 hour. Once slightly golden around the edges, take out and check with a toothpick. Let cool for an hour.
While bread is cooling make cream cheese frosting by whisking or beating all frosting ingredients together.
Frost your gingerbread, add cinnamon on top, and then use a knife to slice it into thick slices. Enjoy it with a cup of coffee, black tea, or plant-based milk.