Vegan Gingerbread Loaf Recipe
This vegan gingerbread cake recipe is so simple to make. If you love Jamaican ginger cake, you're going to love this recipe. The perfect sweet treat to have this holiday season with its warming spices. The ideal partner with a mug of hot chocolate by the fire on a rainy day.
Equipment
- Large Bowl
- Wooden Spoon
- Loaf Tin
Ingredients
- 100 grams Plain All Purpose Flour
- 125 grams Whole Wheat Flour (you can change this for oat flour, or simply use all plain flour)
- 125 grams Coconut Sugar (or brown sugar if you prefer)
- 100 grams Ground Almonds (almond meal, or almond flour also works in this recipe)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 300 mls Almond Milk (you can use any plant-based milk you like)
- 3 tablespoons Coconut Oil (you could also use olive oil, however this will change the taste of your loaf)
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Nutmeg
- 1/2 teaspoon Ground Cloves
- 5 teaspoons Ground Ginger
- 1 teaspoon Vanilla Extract
- 1 Flax Egg (1 tablespoon of flaxseed and 1 tablespoon of water)
- 1 tablespoon Blackstrap Molasses
- 1 teaspoon Apple Cider Vinegar
Instructions
- Pre-heat over to 180 C Fan.
- Start by making your flax egg by mixing 1 tablespoon of flax seeds with 1 tablespoon of water and set aside for at least 10 minutes.
- Line your loaf tin with parchment paper and place to one side.
- Mix together all of the dry ingredients in a large bowl.
- Then add in the wet ingredients (including the flax egg) and combine. Fold gently as over mixing will make your loaf dense and rubbery.
- Pour your cake batter into the loaf tin and bake for 45-50 minutes or until a skewer comes out clean.
- Leave in the tin to cool for at least 30 minutes before removing to cool further on a cooling rack.
Notes
Best eaten the day after making as it's more moist and sticky - just like a Jamaican ginger loaf.