Riri's RecipesThis vegan gingerbread loaf recipe is a perfect dessert to make for the holidays. It’s a vegan copycat recipe of a famous chain and is so delicious and easy to make! It is made with simple ingredients and is full of flavour from the spices and hint of orange juice in the batter. You are going to love this recipe and will want to make it every week! It’s perfectly fluffy, chewy, and flavourful.
Ingredients to make this vegan gingerbread loaf
- Becel Plant Butter. This vegan butter is my absolute favourite and go-to for any recipe. I love using salted butter because it adds more flavour to whatever I’m making. It is incredibly easy to use and is a 1:1 alternative to dairy butter!
- Brown Sugar. To sweeten this incredible gingerbread loaf. Make sure to pack your brown sugar when adding your ingredients together!
- Ground Flaxseeds. This will be used to create your flax eggs.
- Applesauce. For a healthier added sweetness to this loaf.
- Molasses. For that gingerbread flavour.
- Orange Juice. For an extra splash of flavour. The citrus really elevates the flavour of all the spices in this loaf.
- Vanilla. Just a splash!
- Spices. I used a combination of cinnamon, nutmeg, and cloves.
- Salt. Just a pinch.
- Baking Powder + Baking Soda. To make this loaf extra fluffy.
- All-Purpose Flour. The main dry ingredient for this gingerbread loaf.
- For the Vegan Cream Cheese Frosting: vegan cream cheese, vanilla, powdered sugar, and orange juice.
Are there any substitutions for this vegan gingerbread loaf?
- You can use any type of non-dairy butter to this recipe, as long as it’s a 1:1 alternative.
- If you don’t want to use flax eggs in your recipe, you can use chia egg or look up other egg replacements. I have not tried using anything other than a flax egg, so I cannot guarantee that it will taste and look the same.
- You can replace the applesauce with mashed banana, as the texture is similar and the results should come out looking the same.
- As for the spices used in this recipe, you can simply use allspice if you don’t have cloves, ginger, or nutmeg. The flavour will still be delicious!
Tips on making the best vegan gingerbread loaf
- Whisk the vegan butter and brown sugar together well. You want to make sure there are no clumps of brown sugar left so that all ingredients are smooth in the batter.
- Whisk in the flour well so no clumps remain. Whisking is very important in this recipe because we want all the ingredients to be evenly mixed into the batter. I would even suggest using a hand mixer when mixing in the flour so that no flour remains in the dough. It’s also important to use a spatula to scrape down the sides of your bowl to get any excess flour.
- Use a hand mixer to mix your vegan cream cheese frosting. The powdered sugar can leave clumps when whisking by hand, so using a hand mixer will ensure all ingredients are combined together. You can also sift the powdered sugar to make sure there are no clumps when making the frosting.
How to store your fluffy gingerbread loaf
Place your vegan gingerbread loaf in an airtight container and store in the fridge for one week. You can also freeze this loaf for up to one month.
Craving more?
- You will love my Chewy Vegan Sugar Cookies! They are so easy to make, taste delicious and are perfect for the holidays!
- My Easy Vegan Cinnamon Sugar Donuts are such a classic and tasty dessert everyone will love. If you make these for any gathering this season, they will be a hit!
- If you’re searching for a fun and festive recipe to bring to your next gathering this season, why not make this Easy Vegan Charcuterie Board! Simple to make and will have something on it that everyone will love.
Vegan Gingerbread Loaf (Starbucks Copycat)
This vegan gingerbread loaf recipe is a perfect dessert to make for the holidays. It's a vegan Starbucks copycat recipe and it is so delicious and easy to make! It is made with simple ingredients and is full of flavour from the spices and hint of orange juice in the batter. You are going to love this recipe and will want to make it every week! It's perfectly fluffy, chewy, and flavourful.
Ingredients
- 1/2 cup melted vegan butter (I use Becel Plant-based Butter, salted)
- 1/2 cup brown sugar, packed
- 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp war water)
- 1/2 cup applesauce
- 1/4 cup molasses
- 2 tbsp orange juice
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups flour + 1 tbsp
Vegan Cream Cheese Frosting
- 4 oz vegan cream cheese
- 1 tsp vanilla
- 1 1/2 cups powdered sugar (can sift for smoother frosting)
- 1 tsp orange juice
Instructions
- Preheat oven to 350ºF.
- Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, combined melted salted Becel Plant-based butter and brown sugar and whisk until well combined.
- Add in flax eggs, applesauce, molasses, orange juice, and vanilla and whisk together.
- Next, add in remaining dry ingredients and mix well until all ingredients are well incorporated.
- Pour batter into your loaf pan and bake at 350ºF for 43 minutes (*see notes for more details on baking time).
- For the vegan cream cheese frosting
- In a small bowl, combine vegan cream cheese, vanilla, powdered sugar, and orange juice. Whisk until well incorporated.
- Once loaf is done baking, remove from the oven and let cool completely. Transfer to a serving tray and top with cream cheese frosting. You can place in the fridge for about 20 minutes for the frosting to harden before cutting into slices.
- Slice and enjoy!
Notes
*For baking time, I found 43 minutes to be the perfect amount of time for my oven. I had tried 40 minutes and found it was still slightly wet, and 45 minutes may have made the loaf too dry. You can test out 40 minutes, remove it from the oven and check if a toothpick comes out clean from the loaf. You can add 3-5 minutes extra if you’d like to bake it for longer.
How to store: Place in an airtight container in the fridge for up to one week.
How to freeze: Keep in an airtight container in the freezer for up to one month.
**Disclosure: This post is sponsored by Becel. As always, all opinions are my own.**