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Vegan Gingerbread Loaf Cake on white plate
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Vegan Gingerbread Loaf Cake [+VIDEO]

A simple loaf cake spiced to perfection with the perfect seasoning blend and topped with a rich buttercream vanilla frosting.
Course Dessert
Cuisine American
Keyword Dessert, Gingerbread, Loaf Cake
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 slices

Instructions

  • 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!

Video