Ingredients

2 1/4 cups (300 g) all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)

1/2 cup (100 g) light brown sugar or coconut sugar

2 tsp ground ginger

1 1/2 tsp ground cinnamon

1/4 tsp nutmeg

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup (240 mL) dairy-free milk like oat milk, soy milk, or almond milk, room temperature

1/2 cup (120 mL) molasses

1/2 cup (120 g) dairy-free yogurt, room temperature

1/4 cup (60 mL) neutral oil

1 tsp vanilla extract

1/2 cup (113 g) vegan cream cheese, room temperature (for frosting)

2 tbsp cashew butter (for frosting)

2 cup (240 g) powdered sugar (for frosting)

2 tbsp maple syrup (for frosting)

Instructions

Step 1: Preheat the oven to 350°F and grease a 9″ loaf tin with olive or coconut oil.

Step 2: In a large bowl, whisk together the oil, sugar, molasses, dairy-free yogurt, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and sea salt.

Step 3: Add in the sifted flour, then pour in the dairy-free milk as you whisk the mixture, being careful not to overmix the batter.

Step 4: Pour the batter into the prepared loaf tin and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Step 6: To make the vegan cream cheese frosting, use a hand mixer to cream together the vegan cream cheese, cashew butter, powdered sugar, and maple syrup until smooth.

Step 7: Spread the frosting over the completely cooled loaf before slicing and serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend without any additional adjustments.

If you prefer a less sweet loaf, reduce the sugar slightly or omit the frosting entirely.

Add chopped crystallized ginger or chopped nuts to the batter for extra texture and flavor.

Room temperature ingredients help the batter come together smoothly and ensure even baking.

Storage

Store the gingerbread loaf covered at room temperature for up to 3 days. For longer storage, refrigerate it wrapped tightly in plastic wrap or in an airtight container for up to 5 days. The frosting makes refrigeration preferable if you want to keep it fresh longer. Bring to room temperature before serving, and reheat slices gently in the microwave if desired.

FAQs

Can I make this loaf nut-free?

Yes, simply omit the cashew butter from the frosting and replace it with an equal amount of vegan butter or additional vegan cream cheese. The loaf itself does not contain nuts unless you add them as a variation.

What can I use instead of vegan cream cheese for frosting?

If you don’t have vegan cream cheese, try using coconut cream or a smooth vegan buttercream frosting. You can also spread a simple drizzle of maple syrup or melted dark chocolate for a quicker alternative.