Vegan Gingerbread Loaf
Made with Native Forest Organic Simple Coconut Cream by Gaby of @VeggieWorldRecipes
The gingerbread is soft, fluffy, and smells like the holidays. The frosting is creamy, light, and so delicious!
The loaf is made with whole wheat flour, oat flour, coconut sugar, and gingerbread spices!
While the deliciously creamy frosting is made with Native Forest Organic Simple Coconut Cream!
Vegan Gingerbread Loaf
Dry Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup oat flour
- 3/4 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp allspice + 1 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1 cup dairy free milk
- 1/4 cup Native Forest Organic Coconut Oil
- 1/4 cup applesauce
- 1/2 tsp vanilla
Frosting Ingredients
- 2/3 cup Native Forest Organic Simple Coconut Cream
- 1/4 powdered sugar
- 1/4 tsp vanilla
- optional: coconut flakes
Directions:
- Start by combining all of the dry ingredients in a large bowl and mixing them well.
- Next, in a separate bowl, combine all of the wet ingredients.
- Add the wet ingredients to the dry ingredients and combine.
- Grease a loaf pan and pour the gingerbread batter to it.
- Bake the loaf for 40-45 minutes at 350*F/ 175*C.
- While the loaf is baking, create the frosting.
- *Make sure that the coconut cream has been refrigerated overnight before using!
- Open up the can of coconut cream and scoop out 2/3 cup of just the solid part that has formed at the top. Add it to a bowl. To that bowl also add the powdered sugar and vanilla. Mix everything well.
- Once the gingerbread has baked (and has completely cooled off), frost it with the coconut cream frosting. Sprinkle some coconut flakes on top to make it even more festive!
- Store the gingerbread in the fridge for up to a week. Don’t leave it out of the refrigerator for too long or the frosting will melt!
Recipe by Gaby of @veggieworldrecipes