Vegan Gingerbread Loaf Recipes

VEGAN GINGERBREAD LOAF

Steps:

• In a small bowl, mix ground flaxseed with water. Set aside.
• In a large bowl, whisk all the dry ingredients until well-combined (no clumps of spices remaining).
• In a medium-sized microwave-safe bowl, melt vegan butter (20-30 second intervals). Once melted, whisk in molasses until well combined.
• Next, whisk the remaining wet ingredients into the butter-molasses mix.
• Whisk until as smooth as possible.
• Pour your liquid ingredients into the dry ingredients.
• Use a large spoon to stir the batter until it's just combined. Stop stirring as soon as there are no clumps of dry ingredients visible; don't overmix.
• Preheat the oven to 350 °F.
• Grease a loaf pan with vegan butter or oil spray.
• Pour the batter into your loaf pan and spread it into an even layer.
• Bake for 45 minutes, or until a toothpick inserted into the center of your loaf comes out clean.
• Let the loaf cool for a few minutes once out of your oven, then carefully transfer onto a cooling rack or serving board.
• Make sure your loaf is cooled completely before glazing.
• To prepare the glaze, mix icing sugar with liquid of your choice. Stir until the glaze is smooth.
• Drizzle or spread over the cooled gingerbread loaf.
• Slice and serve!

VEGAN GINGERBREAD LOAF CAKE (OIL FREE, LOW SUGAR)

Steps:

• Preheat the oven to 350F and grease a 9″ loaf tin with olive or coconut oil.
• In a large bowl, whisk together flour, coconut sugar, ginger, cinnamon, cardamom, allspice, nutmeg, baking powder, and baking soda.
• Add in the remaining ingredients, and gently mix the wet ingredients into the dry with a rubber spatula. Mix until there are no streaks of dry ingredients left.
• Pour the batter into the prepared loaf tin, and place into the oven.
• Bake for 45-50 minutes, or until the toothpick comes out clean.
• Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the bread to a cooling rack to cool completely before slicing.
• Serve as is or prepare the cashew cream frosting.
• blend together cashews, coconut cream, and maple syrup until smooth. Smear onto the loaf before slicing.

VEGAN GINGER LOAF CAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
• Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
• Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.