Vegan Gingerbread Loaf With Chopped Pecans
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This Vegan Gingerbread Loaf is perfect for the holidays! It has less sugar than a typical loaf, is egg and dairy-free, and tastes delicious! It also makes your whole house smell like the holidays – cinnamon and spice!
This recipe falls under my “Extra Long Nap” category because it takes longer than my typical 30-minute recipes. It’s worth it though! It only takes 10 minutes to prep this gingerbread loaf and the rest of the time it’s baking…so though the entire recipe takes 45-50 minutes, it’s not all active cooking time.
A DIY Christmas Gift
This Vegan Gingerbread Loaf would make a great homemade gift. Bake it in a recyclable paper loaf pan, allow it to cool, and then wrap it in some festive twine as a DIY, wholesome holiday gift. If you bake it in a disposable loaf pan, be sure to spray the pan with vegetable oil spray before you put the batter in. I love the idea of having your kids help you make these DIY presents and then gifting it to a grandparent or loved one!
Why You’ll Love This Vegan Gingerbread Loaf
Can’t tell that it’s vegan! This Gingerbread Loaf still has the same consistency as a regular loaf!
Healthier than many Gingerbread Loafs. This loaf uses less sugar than a typical gingerbread loaf and uses coconut oil instead of butter!
Has a classic Gingerbread flavor. Thanks to the cinnamon, ginger, allspice, and molasses, this gingerbread loaf still has that classic gingerbread flavor!
Vegan Gingerbread Loaf Recipe Ingredients
Flaxseed meal
Water
Flour
Coconut sugar
Baking soda
Baking powder
Cinnamon
Ground ginger
Allspice
Salt
Ground black pepper
Molasses
Coconut oil
Vanilla
Unsweetened plain almond milk (or any preferred milk)
How to Make This Vegan Gingerbread Loaf
STEP 1
In a medium-sized bowl, make the flax eggs by combining flaxseed meal with water. Set aside for a few minutes until it forms a gel-like consistency.
STEP 2
In a large mixing bowl, mix together the dry ingredients: flour, coconut sugar, baking soda, baking powder, cinnamon, ground ginger, allspice, salt, and black pepper.
STEP 3
Add wet ingredients – molasses, coconut oil, almond milk, and vanilla – to the flax eggs and mix.
STEP 4
Add the wet ingredients to the dry ingredients and stir until just combined. Careful not to overmix. Pour batter into a loaf pan lined with parchment paper and bake in the oven for 35-40 minutes at 350 degrees Fahrenheit. The loaf is done when you can stick a toothpick in the center of the loaf and it comes out clean.
(Optional) Topping: I like topping my gingerbread loaf with chopped toasted pecans! Simply sprinkle some on top of the loaf before you bake.
How to Store
Countertop: Store leftover gingerbread in an air-tight container on the counter for up to 3-4 days.
Freezer: After the loaf has cooled completely, wrap the loaf in plastic wrap and then place it in an air-tight freezer-safe container. Store in the freezer for up to 3 months.
Reheat: When you’re ready to reheat the frozen loaf, remove it from the freezer and let defrost in the refrigerator overnight. Warm in the microwave for 10-20 seconds and enjoy!
More Holiday-Inspired Desserts!
Easy Apple Pie Bars With Almond Butter Crust
Healthy Sweet Potato Zucchini Muffins
Healthy Raspberry Thumbprint Cookies
If you tried this Vegan Gingerbread Loaf recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Vegan Gingerbread Loaf
Ingredients
- 2 tablespoons ground flaxseed meal
- 5 tablespoons water
- 2 cups flour
- ¼ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper, (about 10 swivels with a pepper grinder)
- ⅓ cup blackstrap molasses, (or regular molasses)
- ¾ cup coconut oil , melted
- ¾ cup unsweetened plain almond milk
- 1 teaspoon vanilla
- ¼ cup toasted chopped pecans, (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper and set aside.
- In a medium-sized bowl, make the flax eggs by combining flaxseed meal with water. Set aside for a few minutes until it forms a gel-like consistency.
- In a large mixing bowl, mix together the dry ingredients: flour, coconut sugar, baking soda, baking powder, cinnamon, ground ginger, allspice, salt, and black pepper.
- In the bowl with the flax eggs, mix in the wet ingredients – molasses, coconut oil, almond milk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Careful not to overmix.
- Pour batter into the lined loaf pan and bake in the oven for 35-40 minutes. If you're wanting to add the optional chopped pecans, sprinkle them on top of the loaf before you put it in the oven to bake. The loaf is done when you can stick a toothpick in the center of the loaf and it comes out clean (or with crumbs).