This Vegan Gingerbread Loaf Cake is a moist and flavorful treat that combines the warm spices of classic gingerbread with a sweet and tangy icing. It's a perfect dessert for the holidays or any time you crave those cozy gingerbread flavors.
Ingredients
For the Gingerbread Loaf:
- 160ml (⅔ cup) soy or oat milk
- 1 ½ teaspoons apple cider vinegar
- 60g (¼ cup) unsweetened applesauce
- 60ml (¼ cup) olive oil
- 100g (⅓ cup) molasses (cane molasses, not blackstrap)
- 1 teaspoon vanilla extract (optional)
- 120g (½ cup + 1 tsp) light muscovado sugar
- 240g (2 cups) plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- ¼ teaspoon sea salt
For the Icing:
- 180g (1 ½ cups) powdered sugar (icing sugar)
- 60g (4 tbsp) vegan cream cheese or 4 tablespoons lemon/orange juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease a 1-pound loaf pan and line it with parchment paper.
- Make vegan buttermilk by mixing soy milk with apple cider vinegar; let sit for 10 minutes.
- In a large bowl, whisk together vegan buttermilk, applesauce, olive oil, molasses, vanilla, and brown sugar until smooth.
- In another bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves or allspice, and salt.
- Sift the dry ingredients into the wet in two parts, folding until just combined without overmixing.
- Pour the batter into the loaf pan. Optionally, add thin strips of vegan butter on top for a crackled look.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack.
- For the icing, mix powdered sugar, vegan cream cheese or citrus juice, and vanilla until smooth.
- Once cooled, drizzle the icing over the cake. Allow the icing to set for clean slices or serve immediately for a gooey topping.
Storage:
- Wrap the cake or store it in an airtight container at room temperature for up to 3 days with icing, or 5 days without. Refrigerate for up to a week, and let it come to room temperature before serving.
- Freeze for up to a month, defrosting in the fridge overnight.
Enjoy this vegan gingerbread loaf cake with its soft crumb and delightful icing that complements the spices beautifully. It's a fantastic way to enjoy the essence of gingerbread in a simple, elegant loaf.
