This Vegan Gingerbread loaf is the perfect holiday sweet bread. The molasses paired with cinnamon, ginger, nutmeg, and cloves will make your house smell incredible too!
This Vegan Gingerbread Loaf cake is so easy to make and you most likely have all the ingredients at home already. We love how simple and easy it is to whip up, but it’s so flavorful at the same time so you wouldn’t believe it was so effortless.
For a fun twist, you could even make it into mini muffins or standard-size muffins. Who doesn’t love a good gingerbread muffin around the holidays? :
Vegan Gingerbread Loaf Soup ingredients and notes:
- Flax seeds – Soaking flax seeds in warm water creates a vegan egg replacement. This helps bind the loaf together. You can also use a store bought egg replacement or applesauce if you prefer.
- Banana – Not only does it help bind the recipe, but it also adds richniess and sweetness to the gingerbread loaf. Be sure to use a ripe bananas as they are sweeter.
- Molasses – This is a classic ingredient in gingerbread, not only does it add earthy flavor it also adds sweetness.
- Vegetable oil – Using oil adds richness and moisture to the loaf. It also helps prevent it from drying out!
- Vanilla extract – Using vanilla enhances the flavor of the spices and molasses in the gingerbread loaf.
- Brown sugar – Using brown sugar sweetens the loaf and enhances the earthiness in the molasses.
- Oat milk – Plant milk thins out the batter so it isn’t too thick or dry.
- All Purpose Flour – Flour gives the loaf structure– i’m using all purpose but you could also use white whole wheat flour.
- Baking powder – Make sure your baking powder is fresh as it helps the loaf rise so it doesn’t become too dense.
- Spices – Cinnamon, ginger, nutmeg, and cloves are the spices that give our loaf the classic gingerbread flavor! They all add warmth and earthiness that pair perfectly with molasses.
- Optional – you can use coarse sugar or a cream cheese frosting or cream cheese glaze on top.
For the full ingredient amount and full instructions on how to make gingerbread loaf see the recipe card below.
First, you’ll need to prepare the flax egg and then combine all of the wet ingredients as listed in the recipe card below. Then you’ll mix the dry and combine the wet and dry without over mixing.
Baking muffins will be about 20 minutes and baking as the loaf will take about 40 to 45 minutes. You’ll want to allow it to cool for 10 minutes before moving to a wire rack to cool. Then wait a bit more for it to cool completely before slicing.
Recipe Tips and Alterations:
- If you don’t like using flax seeds as a binder you could use applesauce or an egg replacement that works for baking
- You can also use butter instead of vegetable oil.
- Don’t like oat milk? Swap out for your favorite plant based milk.
Storage and reheating tips:
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to three days.
- Freeze: Store any leftover vegan gingerbread loaf in a freezer safe container and freeze up to 3 months.
How to serve:
We serve this vegan gingerbread loaf cake alongside breakfast, brunch, or enjoy as dessert. It goes really well with our Orange Honey Butter.
Yes! We get about 12-14 muffins. You’ll want to cook for 18-20 minutes or until a toothpick inserted comes out clean.
You can swap the banana out for applesauce.
Yes, we recommend using your favorite gluten-free flour blend that usually works well for a 1-to-1 swap.
MORE DESSERT RECIPES
Vegan Gingerbread Loaf
- 2 tablespoons ground flax seeds
- ¼ cup warm water about 100F
- ½ cup ripe banana mashed
- ¼ cup dark molasses
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ¼ cup light brown sugar
- ⅓ cup oat milk unsweetened
- 2 ¼ cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Preheat your oven to 350 degrees F and line a 9×5 loaf pan with parchment paper. Spray it lightly with non-stick baking spray.
- Add the flax seeds and warm water to a large bowl and mix to combine. Set aside for 5 minutes, or until the mixture is thickened and has a gel-like consistency.
- Once the flax egg mixture is ready, mix in the mashed bananas, molasses, vegetable oil, and vanilla. Next, add the light brown sugar and mix to combine.
- In another bowl, whisk together the flour, cinnamon, baking powder, ginger, nutmeg, and cloves. Add half of the dry ingredients to the wet and mix slowly. Then add the milk followed by the remaining half of the dry ingredients. Mix just until fully combined, you don’t want to overmix.
- Transfer the batter to the prepared pan and sprinkle with coarse sugar (optional).
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool for 10 minutes in the pan before removing it to a wire rack to cool completely.
- Slice and enjoy. Store any leftovers in an airtight container in the fridge for up to three days.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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