Vegan Gingerbread Loaf

5 from 10 votes

The best vegan gingerbread loaf is soft and moist and gorgeously flavored with molasses, cinnamon and ginger. Perfect for the holidays!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 326kcal

Preheat the oven to 350°F (180°C). Spray a 9x5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side.
Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, salt, cinnamon, nutmeg, ground ginger and allspice. Mix together.
Add soy milk, molasses, canola oil, applesauce, vanilla extract and apple cider vinegar. Mix into a batter. Don't overmix.
Transfer to your prepared 9x5 loaf pan and smooth down.
Bake for 50-55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Transfer the loaf to a wire cooling rack to cool completely before frosting.
Sift powdered sugar into a bowl, add orange juice and mix into a thick glaze.
Spoon the glaze over the top of the loaf and spread it out, then place the whole loaf into the fridge for 10 minutes so that the glaze can set.
Slice and serve!

Measure your flour properly. Ideally weigh it out on a food scale, but if you don't have a food scale, then make sure to spoon and level the flour, don't scoop it. Simply spoon it into your measuring cup (don't pack it down) and then level off the top with a knife.
Molasses - unsulphured molasses tends to be milder and sweeter than sulphured. Most of the commercial brands sold will be unsulpured, however, avoid blackstrap molasses as it tends to be too bitter. Grandma's Molasses is a good brand of unsulphured molasses if you're in the USA.
Applesauce - adds moisture without being too heavy. If you're looking for a substitute for this you can use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of hot water) in place of the applesauce.
Gluten free. For a gluten free version you can try using a gluten free all purpose baking blend in the same quantity as the regular flour. We have not tested it for this recipe, but this is what usually works well.
Storing: Keep it stored in an airtight container at room temperature for 2-3 days or in the fridge (covered) for up to 5 days. Let it come to room temperature before serving.
Freezing: It's freezer friendly for up to 2 months and can be frozen either frosted or unfrosted. Thaw overnight in the fridge.