Description
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.
Ingredients
Scale
- 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
Frosting:
- 1 cup Vegan Cream Cheese ( I used Kite Hill)
- 1 tsp Vanilla Extract
- 1 1/2 cup Powdered Sugar
Instructions
- 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.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
