Easy Vegan Gingerbread Loaf
Ingredients
Dry
- 2 cups (240g) Flour
- 3/4 cup Light Brown Sugar
- 1 tsp (5g) Baking Powder
- 1 tsp (5g) Baking Soda
- 1 tsp (5g) Salt
- 2 tsp (10g) Ground Ginger
- 1 1/2 tsp (7.5g) Cinnamon
- 1/2 tsp (2.5g) Nutmeg
- 1/4 tsp Ground Cloves
Wet
- 1/2 cup Plant Milk
- 1/3 cup Vegan Butter melted
- 1/2 cup (140g) Molasses
- 2 tsp (10ml) Vanilla
- 1/2 Tbsp (7.5ml) Apple Cider Vinegar
- 2 Flax Eggs (2 Tbsp ground Flax mixed w/ 6 Tbsp Water)
- 1/2 cup Plant Based Vanilla Yogurt
- 1-2 Tbsp Powdered sugar for topping
Preparation
Make the flax eggs by combining the ground flax seed with the water, mix and set aside for it to thicken.
Add the apple cider vinegar to the plant milk in a cup and set aside while preparing the rest of the ingredients.
In a bowl, add the flour, baking soda, baking powder, spices and salt, mix well and set aside.
In a large bowl, add the light brown sugar, melted butter, vegan yogurt, molasses, vanilla, flax eggs and prepared plant milk. Mix well, then add the dry ingredients and mix until combined with no visible dry flour.
Pour the batter into a prepared loaf pan lined with parchment and lightly sprayed or oiled. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted comes out clean. Allow the loaf to cool for 15 minutes before removing and placing on a cooling rack.
Allow the loaf to cool completely before dusting with powdered sugar.
Tips
This gingerbread loaf is ideal for the holidays and pairs perfectly with coffee, tea, or cocoa.
