Vegan Gingerbread Loaf (Edit recipe)

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This vegan gingerbread loaf recipe is a perfect dessert to make for the holidays. It’s a vegan copycat recipe of a famous chain and is so delicious and easy to make! It is made with simple ingredients and is full of flavour from the spices and hint of orange juice in the batter. You are going to love this recipe and will want to make it every week! It’s perfectly fluffy, chewy, and flavourful.

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PREP TIME

25 minutes

COOK TIME

43 minutes

INGREDIENTS

Serves: 10

Ingredients

0.5 cup Vegan Buttery Spread, melted
0.5 cup Light Brown Sugar, packed
2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water), (2 tbsp flaxseed meal + 6 tbsp war water)
0.5 cup unsweetened Applesauce
0.25 cup Molasses
2 Tbsp Orange Juice
1 tsp Pure Vanilla Extract
1 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.5 tsp ground Cloves
0.5 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
1.5 cups All Purpose Flour, (1 1/2 cups flour + 1 tbsp)

Vegan Cream Cheese Frosting

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Line a loaf pan with parchment paper and set aside.
In a large mixing bowl, combined melted salted Becel Plant-based butter and brown sugar and whisk until well combined.
Add in flax eggs, applesauce, molasses, orange juice, and vanilla and whisk together.
Next, add in remaining dry ingredients and mix well until all ingredients are well incorporated.
Pour batter into your loaf pan and bake at 350ºF for 43 minutes (*see notes for more details on baking time).
For the vegan cream cheese frosting
In a small bowl, combine vegan cream cheese, vanilla, powdered sugar, and orange juice. Whisk until well incorporated.
Once loaf is done baking, remove from the oven and let cool completely. Transfer to a serving tray and top with cream cheese frosting. You can place in the fridge for about 20 minutes for the frosting to harden before cutting into slices.
Slice and enjoy!

Notes

*For baking time, I found 43 minutes to be the perfect amount of time for my oven. I had tried 40 minutes and found it was still slightly wet, and 45 minutes may have made the loaf too dry. You can test out 40 minutes, remove it from the oven and check if a toothpick comes out clean from the loaf. You can add 3-5 minutes extra if you’d like to bake it for longer. How to store: Place in an airtight container in the fridge for up to one week. How to freeze: Keep in an airtight container in the freezer for up to one month.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	12 g
Carbohydrates:	53 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	505 mg
Fiber:	1 g
Sugars:	35 g
Calculated per serving.