Vegan Gingerbread Loaf Cake
This simple vegan gingerbread loaf cake is soft and fluffy with warm spices and a creamy dairy free frosting. It’s the perfect winter treat for the holiday season.
Servings 10 slices
Calories 416kcal
Equipment
- Aluminum loaf pan
- Parchment paper
- Wire cooling rack
Ingredients
- 1 cup dairy free milk
- ½ cup vegan yogurt
- ½ cup brown sugar
- ½ cup molasses
- ¼ cup canola oil
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups all purpose flour
Vegan Buttercream Frosting
- ½ cup vegan butter room temperature
- 2 cups powdered sugar sifted
- 2 tablespoon dairy free milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line a standard loaf pan (8.5×4.5 or 9×5) with parchment paper or grease with oil spray.
- In a large mixing bowl, whisk together dairy free milk, vegan yogurt, brown sugar, molasses, and canola oil. Add ground ginger, ground cinnamon, ground cloves, baking powder, baking soda, and salt. Whisk until combined.
- Add spooned-and-leveled flour to the mixing bowl and stir using a rubber spatula. You want the flour to be just combined, but be careful not to over-mix the batter.
- Pour the cake batter into the prepared loaf pan. Bake for 50-55 minutes, or until cooked through and a toothpick inserted into the center comes out clean.
- Remove from the oven and let sit for 10 minutes before flipping the loaf onto a cooling rack to let cool completely.
- Once cooled, prepare frosting. Place room temperature vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Cream the butter until smooth and fluffy. Gradually add the sifted powdered sugar until fully incorporated, about 3 minutes. Add dairy free milk and vanilla and beat for 1-3 minutes, until desired consistency is reached. Alternatively, dust with powdered sugar.
Notes
Enjoy immediately! Store in an airtight container at room temp for 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
