Vegan Gingerbread Loaf Cake

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

1. Preheat the oven to 175°C (350°F). Grease a 1-pound loaf pan and line it with parchment paper.
2. Make vegan buttermilk by mixing soy milk with apple cider vinegar; let sit for 10 minutes.
3. In a large bowl, whisk together vegan buttermilk, applesauce, olive oil, molasses, vanilla, and brown sugar until smooth.
4. In another bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves or allspice, and salt.
5. Sift the dry ingredients into the wet in two parts, folding until just combined without overmixing.
6. Pour the batter into the loaf pan. Optionally, add thin strips of vegan butter on top for a crackled look.
7. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack.
9. For the icing, mix powdered sugar, vegan cream cheese or citrus juice, and vanilla until smooth.
10. 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.