This post may contain affiliate links. Please read our disclosure policy.

This gingerbread loaf is soft, spiced to perfection, and drizzled with an irresistible cream cheese icing. It’s also dairy-free, egg-free, soy-free, nut-free, and naturally vegan! This is the one ginger-spiced recipe you’ll want to have on your Christmas tables this year.

horizontal image of gingerbread loaf cake with slices

The History of Gingerbread

The history of gingerbread dates back several centuries and is said to have been brought to Europe by the Armenian monk Gregory of Nicopolis. It gained popularity when it reached Sweden in the 1400s, and gingerbread cake was often used to ease indigestion. Gingerbread biscuits were sold as a medicinal cure to monasteries and pharmacies. It quickly spread throughout Europe, with a small town in Shropshire, England, claiming to be the home of gingerbread. 

Eventually, European settlers brought gingerbread to America shortly after European colonization, and was first documented in the first printed American cookbook, ‘American Cookery’ in the late 1700s. 

Today, gingerbread is used in many recipes, including loaf cakes, cookies, ginger snaps, and more, and is most popular during the Christmas holiday season.  

overhead shot of ingredients with text

Ingredients You’ll Need

  • Oil: We use sunflower oil to add moisture and softness to our gingerbread cake, but any neutral oil should do the trick. 
  • Molasses: This is a thick, dark syrup made during the sugar-making process. We like to use unsulphured molasses and recommend you do the same. Avoid blackstrap molasses for this recipe as well – it is too bitter. We like to use Grandma’s Original Molasses
  • Flaxseed: Ground flaxseed meal acts as the egg replacer and helps bind the batter together, providing it structure.
  • Apple Cider Vinegar: When this acid reacts with the baking soda, it helps the loaf rise and makes it nice and fluffy. 
  • Vanilla extract: The sweet vanilla complements the other spices and molasses in this gingerbread loaf! 
  • Flour: We use all-purpose flour for this recipe. We haven’t tested this recipe with gluten-free or whole wheat flour, but if you are looking for a wheat-free gingerbread loaf, try our Vegan & Gluten-Free Gingerbread Loaf recipe.
  • Sugar: You’ll need light brown sugar for the loaf cake and powdered sugar to make the dairy-free cream cheese icing. To ensure that the sugar you are using is vegetarian and vegan-friendly, we recommend using an organic variety.
  • Baking Powder and Soda: You’ll need baking powder and baking soda for this recipe. The powder will raise the loaf, and then soda will alkalize the batter, encouraging it to brown to perfection!
  • Spices: To create the perfect gingerbread flavor, we’ve combined ground ginger, cinnamon, cloves, and allspice. If you find one, you could also use a pre-mixed gingerbread spice mix. 
  • Cream Cheese: Our favorite dairy-free cream cheese to use in cream cheese frosting recipes in by Kite Hill. It’s made from almonds, so if you are allergic to nuts, opt for a nut-free brand such as Tofutti. This can change the consistency of the frosting, but it will still taste delicious! 
  • Vegan Butter: Any dairy-free stick butter will do the trick. We like to use either Country Crock Plant Butter or Earth Balance buttery sticks. We don’t recommend using a buttery spread from a tub as it’s too soft. 
  • Lemon Juice: Brightens up the flavor of the cream cheese icing! 
  • Almond Milk: We used our homemade vegan almond milk to help loosen the icing to our desired consistency. If you are allergic to nuts, use unsweetened oat milk or soy milk.

Equipment Needed

How to Make this Homemade Gingerbread Loaf

  1. Prepare your loaf pan. We like to lightly grease the pan, but you can also line the bottom with a piece of parchment paper and lightly grease the sides of the pan. 
  2. Whisk together the wet ingredients. In a small mixing bowl, add the sunflower oil, molasses, flaxseed meal, apple cider vinegar, hot water, and vanilla extract. Mix to combine. 
  3. Whisk together the dry ingredients. In a separate large bowl, mix together the all-purpose flour, light brown sugar, baking powder, ginger, cinnamon, baking soda, salt, cloves, and allspice. 
  4. Pour the wet ingredients into the dry. Create a well in the center of the dry ingredients and pour the wet ingredients in. Using a spatula, mix the wet ingredients into the dry ones until a cake batter forms. Some lumps are okay!
  5. Transfer the batter to the prepared loaf pan. Spread smooth and even. 
  6. Bake. Bake the gingerbread loaf for 50-55 minutes or until golden brown and a toothpick runs clean. 
  7. Cool for 15 minutes. Remove the gingerbread loaf from the oven and cool for at least 15 minutes in the loaf pan. 
  8. Prepare the cream cheese frosting. In a small bowl, whisk together the powdered sugar, vegan cream cheese, softened vegan butter, vanilla, lemon juice, and almond milk as needed. 
  9. Drizzle with icing! Drizzle the loaf with icing and any desired toppings, then slice and serve.
three quarter image of cake

Recipe FAQs

What does gingerbread taste like?

Gingerbread is slightly spicy, warm, and robust in flavor. It’s typically called “spiced bread” for a reason! If you love the flavor of ginger in recipes such as our Carrot Ginger Smoothie or Ginger Miso Dressing, we think you’ll like the flavor of this gingerbread cake.

What is the difference between gingerbread and ginger cake?

Gingerbread and ginger cake are very similar in taste and spices but differ in their origin. Gingerbread has roots in Europe, whereas ginger cake is a very popular Jamaican recipe, using treacle in place of the molasses we commonly use in the United States.

What goes with gingerbread?

A slice of gingerbread loaf is decadent enough to enjoy with a glass of almond milk or cold brew coffee. Still, you can’t go wrong with serving this loaf alongside a scoop of dairy-free vanilla ice cream or additional toppings such as candied pecans, pomegranate seeds, pumpkin seeds, holiday sprinkles or dried citrus!

Storage Instructions

Leftover gingerbread loaf will store best covered tightly at room temperature for up to 3 days or in the freezer for up to 3 months. 

To freeze, allow the loaf to cool completely at room temperature, then tightly wrap it in plastic wrap and store it uncut in the freezer. Thaw the gingerbread loaf in the refrigerator overnight, then place it on the countertop to come to room temperature. Drizzle with cream cheese icing and desired toppings right before serving.

straight forward shot of loaf cake

More Holiday-Inspired Recipes You May Enjoy: 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes. We love to see your photos!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
three quarter image of gingerbread loaf cake

Vegan Gingerbread Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices


This gingerbread loaf is soft, spiced to perfection, and drizzled with an irresistible cream cheese icing. It’s also dairy-free, egg-free, soy-free, nut-free and naturally vegan! This is the one ginger spiced recipe you’ll want to have on your Christmas tables this year.



  • 1/3 cup sunflower oil
  • 1/2 cup unsulphured molasses
  • 2 tablespoons flaxseed meal
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • ¾ cup boiling hot water
  • 1 teaspoon vanilla extract


  • 2 cups (272g) unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice

Cream Cheese Icing

  • 3/4 cup powdered sugar
  • 2 ounces vegan cream cheese
  • 2 tablespoons softened vegan butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • Almond milk, as needed to thin


  1. Prepare an 8×4-inch bread pan with parchment paper or oil, and preheat the oven to 350°F.
  2. In a small bowl, whisk together the wet ingredients and set aside.
  3. In a separate large bowl, mix together the dry ingredients until smooth. Form a well in the middle and pour in the wet ingredients. Mix everything together until combined.
  4. Pour the batter into the lined bread pan, being sure to smooth out the top of the batter.
  5. If you would like, you can lightly sprinkle the pecans or walnuts over top before baking the bread. Bake for 50-55 minutes, or until golden brown and a toothpick runs clean.
  6. Remove the bread from the oven and allow it to cool for at least 15 minutes.
  7. As it cools, prepare the cream cheese icing by mixing everything together in a bowl until smooth. Optional: To get it extra smooth, we like using an immersion blender.
  8. Drizzle the bread with the cream cheese icing and slice as desired (we cut ours into 12). Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Oven

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. gawd this is DELICIOUS! I did make a couple of subs since I had neither flax seed (used Ener-G egg replacer, 2-egg equivalent) and for allspice a blend of cinnamon, nutmeg and cloves. next time I will add pecans to the batter in addition to sprinkling them on top. AND, I will double the recipe as it wasn’t nearly enough to fill a regular loaf pan (I ended up using three mini pans). while baking, don’t open the door to check on it (mine sank but had no impact on texture or taste). I think it was stored for 3 days in a container on the counter (before we ate it all!), and I swear every day it tasted better! fabulous alone, w plant-based milk, tea, coffee….didn’t get a chance to pair with with dairy-free ice cream. but, it won’t be the last time I’m making it so there’s time for that!

  2. Made this yesterday and drizzled it up just now. The flavour is fantastic! My oven runs a bit hot so my edges got a bit crispy, so next time I will keep an eye on that. Followed the loaf recipe exactly but made my own vegan cream cheese frosting. I use vegan yogurt as I haven’t found a vegan cream cheese I like. I over drizzled as well and omitted the nuts for sprinkles. I may get around to posting it to my insta today among the festive chaos. Thanks for the recipe! Merry Christmas!