Vegan Gingerbread Loaf

Total time1 hr 30 min

Prep time15 min

Cook time55 min

4.5

(19)

Few things signal the holidays quite like a kitchen filled with the warm, spiced scent of gingerbread baking. This deeply flavored loaf layers ground ginger, cinnamon, allspice, and cloves into a rich molasses batter that bakes up beautifully moist and tender every single time. The clever trick here is the flax egg — ground flaxseed stirred with water and left to gel for just five minutes — which binds the batter just as effectively as conventional eggs without any animal products. Melted coconut oil keeps the crumb soft, while a splash of apple cider vinegar reacts with the baking soda to give the loaf a gentle, even rise. Plant-based milk rounds everything out, so there is truly nothing here that comes from an animal, no substitutions required and no flavor compromised. The loaf slices cleanly once fully cooled, and a light dusting of powdered sugar makes it look like it came straight from a bakery window. With ten generous servings, it is an ideal bake to share at a gathering or keep on the counter all week for a cozy slice with your morning coffee.

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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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