Why you’ll love this Gluten-Free Vegan Gingerbread Loaf Cake:
- it’s undetectably vegan and gluten-free
- it’s spiced and fragrant
- it’s moist and fluffy
- it’s sweet and sticky
- it’s covered in a rich, tangy frosting
- it’s easy to make
- it’s made in one bowl
- it’s refined sugar free
- it’s easily customisable
- it’s perfect for Christmas!
How to make this Gluten-Free Vegan Gingerbread Loaf Cake
Scroll to the bottom of the post for the full recipe.
- Mix together the ingredients for the cake in a glass mixing bowl, using a measuring jug to measure out the plant-based milk.
Tip: Use the finest side of a box grater to grate the ginger.
- Transfer the cake batter into a one-pound loaf tin.
Tip: Make sure to line the loaf tin with greased baking paper – this will make removing the cake from the tin so much easier!
- Bake in the oven for 45 minutes.
Tip: Transfer to a cooling rack to cool down before applying the frosting.
How to make the frosting
- Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary.
- Use a knife (or palette knife for frosting) to spread the frosting over the top of the loaf.
How to decorate this Gluten-Free Vegan Gingerbread Loaf Cake
I like to decorate this with chopped dried cranberries, which add festive colour as well as a nice tart-sweet flavour, but you can use anything you want!
How long does this Gluten-Free Vegan Gingerbread Loaf Cake keep for?
This Gingerbread Loaf Cake does taste best when fresh, but keeps covered in the fridge for up to a few days.
Substitutions you can make to this recipe:
- you can use any type of oil: coconut oil, olive oil or vegetable oil
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can replace the date syrup with maple syrup, agave syrup, brown rice syrup etc
- you can replace the ground almonds (almond meal) with ground walnuts
- for a nut-free version: replace the ground walnuts with ground sunflower seeds
- you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
Tips for baking with ginger
- Freshly grated ginger can be quite strong, so if making this for children or for people who don’t like ginger, you might want to use a little less than the amount listed in the recipe.
- If you can’t use freshly grated ginger, you can substitute around 1 tablespoon ground ginger – the flavour is better with freshly grated ginger though!
More vegan Christmas recipes:
- Strawberry Trifle
- Gingerbread Cake
- Yule Log
- Christmas Pudding
- Sugar Cookies
- Gingerbread Cookies
- Christmas Burger
- Peppermint Brownies
- Orange Bread
- Gingerbread Cookie Bars
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Gingerbread Loaf Cake
For the cake:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 185 ml (¾ cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 12 tablespoons date syrup (or sub maple syrup or any other sweetener)
- 1 teaspoon vanilla extract
- Pinch salt
- 3 tablespoons fresh grated ginger *
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 2 teaspoons mixed spice (or a mixture of nutmeg, cloves and cinnamon)
For the frosting:
To decorate (optional):
- Dried cranberries , roughly chopped
For the cake:
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
- Once melted, add the milk to the same bowl along with the vinegar, date syrup, vanilla, salt, ginger and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda and mixed spice
- Transfer the mixture into a loaf tin lined with greased baking paper – I used a one-pound loaf tin
- Bake in oven for around 45 minutes until risen slightly and an inserted skewer comes out clean
- Once out the oven, transfer the cake from the baking tin onto a wired rack to leave it to cool completely before applying the frosting
For the frosting:
- Drain the soaked cashews and add to a food processor or blender with the maple syrup and lemon juice
- Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary
To frost and decorate the cake:
- Use a knife (or palette knife) to spread frosting over the top of the loaf
- Decorate with chopped dried cranberries, if desired
- Tastes best when fresh, but keeps covered in the fridge for up to a few days
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