![['Close-up view of a moist vegan gingerbread loaf on a plate.', 'Slice of vegan gingerbread loaf with icing and spices on a wooden table.', 'Side view of a sliced vegan gingerbread loaf with a creamy topping.', 'Juicy and fluffy vegan gingerbread loaf with a dusting of powdered sugar.']](https://quickflavorfix.com/wp-content/uploads/2026/07/vegan-gingerbread-loaf_1_U1.webp)
One Bowl MOIST Vegan Gingerbread Loaf Recipe
A deliciously moist and spicy vegan gingerbread loaf perfect for the holidays or any cozy occasion.
Ingredients
Dry ingredients
- 2 1/4 cups all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)
- 1/2 cup light brown sugar or coconut sugar
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet ingredients
- 1 cup dairy-free milk (like oat, soy, or almond milk, room temperature)
- 1/2 cup molasses
- 1/2 cup dairy free yogurt (room temperature)
- 1/4 cup neutral oil
- 1 tsp vanilla extract
Frosting
- 1/2 cup vegan cream cheese (room temperature)
- 2 tbsp cashew butter
- 2 cup powdered sugar
- 2 tbsp maple syrup
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch loaf tin.
- Whisk together oil, sugar, molasses, yogurt, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Add flour and gradually pour in milk, mixing until just combined.
- Pour batter into prepared loaf tin and bake for 50-55 minutes. Cool in the tin for 15 minutes, then transfer to a rack to cool completely.
- Prepare frosting by creaming together cream cheese, cashew butter, powdered sugar, and maple syrup. Frost the cooled loaf before slicing.
Notes
Ensure not to overmix the batter for a moist loaf.