Emulsifier Free Vegan Gingerbread Loaf
Total time1 hr 30 min
Prep time15 min
Cook time55 min
4.5(19)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp fine salt
- ½ cup coconut oil, melted and cooled
- ¾ cup unsulphured molasses
- ½ cup organic cane sugar
- ¾ cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
For serving
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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