This spiced vegan Gingerbread Loaf with cream cheese icing tastes just like the holidays! Light, fluffy, and with a wonderfully warming gingerbread flavor, this is a must-have treat for the holiday season and it’s so easy to make. This loaf was inspired by Starbuck’s gingerbread loaf. Want more vegan Starbucks copycats? Be sure to check out my Vegan Pumpkin Scones, Vegan Cranberry Bliss Bars, and Lemon Loaf recipes as well! The legendary Starbucks gingerbread loaf is a classic holiday treat but, unfortunately, is not vegan. That’s okay, because this homemade vegan Gingerbread Loaf is even better! Warmly spiced, moist, and decorated with vegan cream cheese icing, it’s an easy festive cake you’ll absolutely adore.
Why this is the best gingerbread loaf
Perfect for the holidays – Just like my Ginger Crinkle Cookies, this loaf cake is perfectly spiced and deliciously moist. You can even customize it with mix-ins, like dried cranberries, candied ginger, or chopped nuts. Topped with cream cheese icing – A generous layer of vegan cream cheese icing on top is a sweet and creamy complement to the warmly spiced bites. A foolproof dessert or snack – Simply whip the batter together, bake the cake, then make the icing. Decorate the loaf when it’s cool, then slice and enjoy! Better than Starbucks – Finally, you can enjoy a slice of vegan gingerbread loaf with your vegan hot chocolate, eggnog, or pumpkin spice latte!
How to make a gingerbread loaf
To start, mix the soy milk, ground flaxseeds, and apple cider vinegar together in a glass measuring cup or small bowl. Set it aside to thicken and curdle. Meanwhile, whisk the molasses, melted vegan butter, brown sugar, orange zest, and vanilla together in a large bowl. Stir the flax-milk mixture into the wet mixture. Next, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt to the bowl with the wet mixture. Gently stir with a wooden spoon or silicone spatula until just combined. Do not overmix the batter! Overmixing will make the loaf dense or gummy rather than light and fluffy. Avoid this by gently folding the dry mix into the wet until no dry flour remains. Want mix-ins? At this point, you can gently fold dried cranberries, chopped nuts, chopped candied ginger, or chopped candied orange peel into the batter. Yum! Pour the batter into a parchment-lined loaf pan and bake until a toothpick inserted in the center comes out clean. Set it aside to cool completely. Meanwhile, make the frosting by beating the vegan cream cheese, vanilla, and powdered sugar together until creamy and smooth. Thin the consistency with a tablespoon of milk if needed. Vegan cream cheese tips: I like to make vegan cream cheese frosting with Trader Joe’s, Tofutti, Miyoko’s, or Kite Hill vegan cream cheese. My Tofu Cream Cheese (omit the nutritional yeast) might work as well but I haven’t tested it. I don’t recommend Daiya because it has a strange aftertaste. Spread a thick layer of frosting on top of the cooled loaf. Decorate the top with chopped walnuts, pomegranate seeds, dried cranberries, orange zest, or any other festive toppings you love. Slice, serve, and enjoy!
Frequently asked questions
