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One Bowl MOIST Vegan Gingerbread Loaf Recipe

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★★★★★

4.9 from 57 reviews

This One Bowl Moist Vegan Gingerbread Loaf is a delightful plant-based treat that’s perfect for the holiday season or any cozy day. Made with warming spices like ginger, cinnamon, and nutmeg, and sweetened naturally with molasses and brown sugar, this loaf is rich, tender, and full of flavor. It’s easy to prepare in just one bowl and topped with a luscious vegan cream cheese frosting for an extra indulgent touch.

Ingredients

Scale

For the Gingerbread Loaf

  • 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 (such as oat, soy, 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 (such as sunflower or vegetable oil)
  • 1 tsp vanilla extract

For the Vegan Cream Cheese Frosting

  • 1/2 cup (113 g) vegan cream cheese, room temperature
  • 2 tbsp cashew butter
  • 2 cup (240 g) powdered sugar
  • 2 tbsp maple syrup

Instructions

  1. Prep: Preheat the oven to 350°F (175°C) and grease a 9-inch loaf tin with olive or coconut oil to prevent sticking.
  2. Make the batter: In a large bowl, whisk together the neutral oil, brown sugar, molasses, and dairy-free yogurt until smooth. Add the ground ginger, cinnamon, nutmeg, baking powder, baking soda, and sea salt and mix well. Gradually add the sifted flour, then pour in the dairy-free milk while continuously whisking to incorporate. Take care not to overmix the batter to keep it tender.
  3. Bake: Pour the batter evenly into the prepared loaf tin. Place the tin in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the loaf from the oven and let it cool in the tin for 15 minutes.
  4. Cool: After resting in the tin, transfer the loaf to a wire cooling rack and allow it to cool completely before slicing to avoid crumbling.
  5. Prepare the frosting: Using a hand mixer, beat together the vegan cream cheese, cashew butter, powdered sugar, and maple syrup until smooth and creamy.
  6. Frost and serve: Once the loaf is fully cooled, spread the frosting evenly over the top. Slice and serve the moist vegan gingerbread loaf fresh.

Notes

  • You can substitute all-purpose flour with a gluten-free 1:1 baking flour to make this recipe gluten-free.
  • Use any plant-based milk of your choice; oat, soy, or almond milk work well.
  • Ensure all wet ingredients are at room temperature to help create a smooth batter.
  • Do not overmix the batter to keep the loaf light and tender.
  • The frosting can be stored separately in the fridge and applied just before serving to keep the loaf moist.
  • For a nut-free version, substitute cashew butter with sunflower seed butter in the frosting.

Keywords: vegan gingerbread loaf, gingerbread recipe, vegan baking, holiday baking, plant-based dessert, gingerbread with cream cheese frosting, dairy-free gingerbread

Find it online: https://foodbylina.com/one-bowl-moist-vegan-gingerbread-loaf-recipe/