Vegan Gingerbread Loaf
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!
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).
Notes
Topping: I like topping my gingerbread loaf with chopped toasted pecans! Simply sprinkle some on top of the loaf before you bake.
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