Print

Gingerbread Loaf Cake

Sliced gingerbread loaf cake topped with white icing and sprinkled with crumbled gingerbread cookies.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Gingerbread Loaf Cake is a soft, moist, and warmly spiced holiday treat made with molasses, ginger, and cinnamon. Topped with a luscious vegan cream cheese glaze, it’s perfect for Christmas and allergy-friendly—dairy-free, egg-free, and nut-free.

Ingredients

Scale
  • 1/3 cup sunflower oil
  • 1/2 cup unsulphured molasses
  • 2 tablespoons flaxseed meal
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 3/4 cup boiling hot water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 3/4 cup powdered sugar (for icing)
  • 2 ounces vegan cream cheese (for icing)
  • 2 tablespoons softened vegan butter (for icing)
  • 1/2 teaspoon vanilla extract (for icing)
  • 1/2 teaspoon lemon juice (for icing)
  • Almond milk, as needed to thin the icing

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line it with parchment paper.
  2. In a small bowl, whisk together the oil, molasses, flaxseed meal, vinegar, hot water, and vanilla extract.
  3. In a large bowl, mix together flour, brown sugar, baking powder, ginger, cinnamon, baking soda, salt, cloves, and allspice.
  4. Create a well in the dry mixture and pour in the wet ingredients. Fold gently until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50–55 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the icing by mixing powdered sugar, vegan cream cheese, vegan butter, vanilla, lemon juice, and almond milk until smooth.
  9. Drizzle the icing over the cooled loaf. Slice and serve.

Notes

  • Use unsulphured molasses for best results; avoid blackstrap molasses.
  • Do not overmix the batter to keep the loaf tender.
  • Store covered at room temperature for up to 3 days or freeze for up to 3 months.
  • Let the loaf cool completely before adding the icing.
  • Can be made into mini loaves or muffins with adjusted bake times.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-loaf-cake-dessert/