This warmly spiced loaf is packed with ground ginger, cinnamon, allspice, and cloves, all balanced by the deep, malty sweetness of unsulphured molasses. Coconut oil keeps the crumb rich and moist, while a splash of apple cider vinegar and plant-based milk work together to give the loaf a tender lift as it bakes. The batter comes together in two bowls with a simple flax-and-water binder standing in for eggs, so there's no special equipment needed, just a good whisk and a loaf pan. It bakes into a deeply spiced, springy loaf with a lightly crackled top, perfect for slicing thick and dusting with a bit of powdered sugar. Cooled completely before slicing, it holds together beautifully and only gets better as the flavors settle overnight. It's a great choice for a gluten free kitchen, and easy to keep on repeat through the holiday season.
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Learn more →10 servings
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.
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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