This post was sponsored by the wonderful people at Wholesome! All opinions are my own.
The holiday season is finally here and I couldn’t be more excited! For me, this is the perfect excuse to bake all of my favorite treats and amongst those is this Vegan Gingerbread Loaf Cake!
This recipe is filled with holiday flavor courtesy of the assortment of spices used to create the gingerbread flavor you know and love.
Ingredients Needed to Make Vegan Gingerbread Loaf Cake:
- All- purpose flour
- Baking powder
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground allspice
- Ground nutmeg
- Wholesome Organic Fair Trade Cane Sugar
- Unsweetened almond milk
- Vegan butter
- Wholesome Organic Fair Trade Powdered Confectioners Sugar
- Vanilla extract
How to Make Vegan Gingerbread Loaf Cake:
Making this Vegan Gingerbread Loaf Cake is really simple. The first thing you want to do is gather all of your ingredients to ensure you have everything you need. There’s nothing worse than getting halfway through a recipe only to realize that you don’t have all of the ingredients!
Next, you’ll want to pre-heat your oven so that it is the correct temperature when it’s time to bake the cake. This recipe comes together really quickly because essentially all you’re doing is mixing everything in one bowl, transferring it to the baking dish, and then into the oven.
Grab your favorite large mixing bowl (or standing mixer) and add all of your dry ingredients– flour, baking powder, salt, ground ginger, ground cloves, ground all spice, ground nutmeg, and Wholesome Organic Fair-Trade Cane Sugar. Use a whisk to mix everything together.
At this time you’re ready to add in the wet ingredients– unsweetened almond milk and melted vegan butter. Add these to the bowl and mix everything together until the ingredients have been fully incorporated and the batter is mostly smooth.
Since this is a loaf cake, you’ll want to grab your loaf pan and line it with parchment paper for easy removal once the cake is finished baking. If by chance you don’t have any parchment paper on hand you can also use a neutral cooking spray to spray the inside of the pan. This will help keep the cake from sticking too much.
If using parchment paper, make sure that there is enough paper sticking out that you’ll be able to easily grab the ends of it in order to pull the cake out of pan.
Add the Vegan Gingerbread Loaf Cake batter to the pan and transfer to the oven. Allow the cake to bake for around 55 minutes. It’s important to note that the cooking time could vary slightly for you. This depends on a variety of factors. To be on the safe side you may want to begin checking your cake at around 40 to 45 minutes.
Every oven is different so you may need more or less time than I did. It’s also important to note that I used a glass baking pan. If you are using a metal baking pan you will likely need less cooking time than I did.
While the cake is baking you can go ahead and start making your frosting. Grab another medium sized mixing bowl and add your vegan butter, Wholesome Organic Fair-Trade Powdered Confectioners Sugar, vanilla extract, and unsweetened almond milk. Use a hand mixer (or standing mixer) to combine the ingredients until you have created the frosting. Set aside until needed.
Once the vegan gingerbread loaf cake is finished baking, remove it from the oven and allow it to cool until it reaches room temperature. In order to check whether or not the cake is finished you can insert a toothpick into the center of the cake. If it comes out clean your cake is finished. If it comes out with a wet residue on it you’ll want to continue baking for a few more minutes at a time until you are able to retrieve a clean toothpick.
Alternatively, you can gently press down on the center of the cake and if it bounces back up with little to no indention from your fingers, it’s ready. If there is an indention, the cake needs to continue baking for a bit longer.
Once the vegan gingerbread loaf cake has completely cooled you’re ready to add the frosting. It’s important to make sure that the cake has had time to completely cool. If it’s still warm, the frosting will run when applied. Frost the cake however you’d like and garnish with a few sprinkles of cinnamon.
How to Store This Vegan Gingerbread Loaf Cake:
The best way to store this Vegan Gingerbread Loaf Cake is in an airtight container (slice if necessary). If you have a cake holder with an airtight lid you may store it there also. This cake will last up to 5 days on the counter or up to 1 week in the fridge.
Can you Freeze This Cake?
Yes! You can absolutely freeze this Vegan Gingerbread Loaf Cake. I’ve found that the best way to do so is by storing it in an airtight container and freezing for up to three months.
Whenever you’re ready to eat the frozen cake simply remove it from the freezer and place it on the counter the night before you would like to eat it. The next day it will be completely thawed and ready to enjoy!
Tips for Making the Best Easy Vegan Gingerbread Loaf Cake:
- Ensure that your vegan butter is softened, not melted. If the vegan butter you’re using is melted instead of softened, your frosting will be extremely runny. I find that the best way to get your vegan butter softened is to set it out on the counter a few hours before you actually need it. I like to place mine in the window sill.
- Properly measure out all of your ingredients, especially the flour. Instead of scooping the flour out of its container using the measuring cup, use a spoon to scoop out spoonfuls of flour and transfer each of them to the measuring cup. Once the measuring cup is full, use a straight edge to remove any excess flour from overtop of the measuring cup.
- Use quality ingredients. Wholesome Organic Fair Trade Cane and Powdered Confectioners Sugar are truly my secret ingredients because you can actually taste the quality whenever baking with it. It’s an easy swap for their refined sugar counterparts and it’s always easy to find when I’m grocery shopping.
- Use parchment paper. Parchment paper makes retrieving this cake so easy. There’s nothing worse than having a cake stick to the pan and having to perform “surgery” to get the cake removed without chunks missing!
I know you’ll love this easy vegan gingerbread loaf cake recipe! It’s simple to make and is the perfect addition to your holiday spread. Give this recipe a try and let me know how it goes in the comments below!
Other Holiday Desserts You’ll Love:
- Easy Vegan Apple Butter Hand Pies
- Easy Vegan Christmas Cookies
- Easy Vegan Crumble Apple Pie
- Easy Vegan Spiced Sheet Cake
Vegan Gingerbread Loaf Cake [+VIDEO]
- ½ cup vegan butter softened
- 2 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar
- ½ tsp vanilla extract
- 1 tbsp unsweetened almond milk
- Preheat oven to 350°
- In a large mixing bowl add in your dry ingredients. Whisk them together.2 cups all- purpose flour, ½ tbsp baking powder, ½ tsp salt, 3½ tsp ground ginger, ¼ tsp ground cloves, ½ tsp ground allspice, ¼ tsp ground nutmeg, ¾ cup Wholesome Organic Fair Trade Cane Sugar, 1½ tsp ground cinnamon
- To the same bowl, add the wet ingredients and combine with the dry ingredients until the batter is mostly smooth.1 cup unsweetened almond milk, ½ cup vegan butter
- Transfer the mixture to a loaf pan lined with parchment paper for easy retrieval (if you don't have parchment paper, you can also grease the pan instead with vegan butter or cooking spray) and transfer to the oven.
- Bake for 55 minutes or until the top bounces back up after being gently pressed down. Note– cooking time may need to be slightly adjusted if using something other than a glass baking dish.
- While the cake is baking, mix together the ingredients for the frosting. Cover and set aside until needed.½ cup vegan butter, 2 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar, ½ tsp vanilla extract, 1 tbsp unsweetened almond milk
- Once the cake is finished baking, remove it from the oven and set it aside to cool.
- Once the cake has completely cooled, remove it from the pan (may need to gently go around the edges with a butter knife) and transfer to preferred serving dish. Frost with frosting and garnish with additional cinnamon to taste. Slice and enjoy!