The best vegan gingerbread loaf cake is so delicious and festive! And we’re topping this easy vegan ginger cake with a quick orange glaze! So delicious! And if you like this vegan gingerbread cake recipe, you’ll love my Almond Flour Peanut Butter Cookies, my Vegan Pineapple Upside Down Cake, and my Vegan Olive Oil Cake with Lemon and Pistachio!
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Easy Vegan Gingerbread Loaf Cake
If you’re like me and always looking for crowd-favorite recipes that are great for lots of dietary needs, you’re in the right place! This vegan gingerbread cake recipe is a winner that everyone will love — vegans and non-vegans alike! It’s a rich, moist, deeply spiced gingerbread cake that’s so easy to make and bake up. Then we’ll top it with a simple orange glaze that complements the gingerbread flavor so perfectly! You’ll be making this cake again and again!
What is the difference between gingerbread and ginger cake?
Gingerbread is a term for a type of cake or cookie made with ginger and usually a mixture of other spices, as well as molasses. The ginger-spice mixture combined with the rich, dark molasses creates the traditional look and flavor of gingerbread treats. Ginger cake can refer to gingerbread cake, or to any cake made with ginger.
Ingredients for this Vegan Gingerbread Cake Recipe
- all-purpose flour – be sure to measure your flour correctly to make sure you have the accurate amount.
- baking soda – helps to give our cake a boost!
- salt – brings out all those lovely spicy flavors.
- light brown sugar – adds rich sweetness along with our molasses. You can also use granulated sugar if you prefer.
- unsulphured molasses – creates that deep, dark gingerbread look and taste! I use Grandma’s molasses.
- egg replacer – I love the Bob’s Red Mill Egg Replacer! It’s an even swap for eggs and gives you both the texture and left of regular eggs! If you can’t get your hands on it, you can use any other storebought egg replacer or see the tips below to make flax eggs!
- vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- vegetable oil – adds a nice richness to our cake and keeps it moist for days!
- hot water – this is the trick for a soft, tender gingerbread cake!
- ginger, cinnamon, cloves, & nutmeg – classic warm and cozy spices to give our cake that classic gingerbread flavor!
- cracked pepper and cayenne pepper – these stronger spices add a deliciously unique twist to make this vegan gingerbread cake recipe unforgettable!
And to make your quick orange glaze, you’ll need:
- powdered sugar – like your flour, measure your powdered sugar by weight if you can using a kitchen scale.
- orange zest – use a microplane zester to zest just the outer rind to add more bright citrus flavor to your glaze.
- freshly squeezed orange juice – once your orange is zested, we’ll squeeze out a few tablespoons of its juice to get our glaze to the perfect consistency.
First, you’ll need a loaf pan. I use an 8½ in. x 4½ in. loaf pan for this recipe. You can also use a 9 in. x 5 in. loaf pan, but your loaf won’t rise quite as much and will cook more quickly, so keep an eye on it. You’ll also need a whisk and rubber spatula to whip up your batter.
Tips and F.A.Q.
Gingerbread can mean a cake, quick bread, cookie, or other dessert made with ginger, molasses, and other spices.
There are a few reasons for this traditional method — first, the hot water helps to loosen up the molasses, making the cake easier to mix. Also, hot water helps to provide a more tender, moist cake.
It’s possible your baking soda is expired, or you added too much of it. You may also need to add an extra 1/4 teaspoon of baking soda if you use a flax egg instead of egg replacer (as I explain below). Also, your cake won’t rise quite as much if you’re using a 9×5 inch loaf pan instead of an 8½ in. x 4½ in. loaf pan.
If you can’t get your hands on egg replacer, you can make an easy egg substitute with ground flaxseed! Just mix 1 tablespoon of ground flaxseed with 2 tablespoons of water for each egg called for in the recipe. So for this vegan gingerbread cake recipe, you’ll need two tablespoons of ground flaxseed and 1/4 cup of water. Mix those together and let them sit for about 5 minutes to thicken. Then mix into the recipe as usual.
When you’re using a flax egg, you may want to add an extra 1/4 tsp of baking soda to your dry ingredients to make up for the baking soda you’re missing from the egg replacer.
Absolutely! Once the icing is fully set, place your cake in the freezer for about an hour until the icing is frozen. Then wrap the cake in a couple layers of plastic wrap and place in a heavy-duty freezer bag. You can keep the cake in the freezer up to two months.
If you try this recipe, I would love it if you could leave a rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Holiday Recipes You’ll Love
- Mistletoe Margarita
- Keto Cranberry Sauce
- Iced Sugar Cookie Almond Milk Latte (Starbucks Copycat)
- Vegan Pineapple Upside Down Cake
Vegan Gingerbread Loaf CakePrint Pin Recipe Rate Recipe
Equipment you may need
- microplane grater/zester
- baking spray
- 2 tbsp Egg Replacer - or ground flaxseed — instructions in notes below
- ¼ cup water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp nutmeg - freshly ground, if possible
- pinch cracked black pepper
- pinch ground cayenne pepper
- ½ tsp salt
- ⅔ cup light brown sugar
- ¾ cup unsulphured molasses
- 1 tsp pure vanilla extract
- ½ cup vegetable oil
- 1 cup boiling water
- 2 cups powdered sugar
- 1 tsp orange zest
- 3-4 tbsp freshly squeezed orange juice
- Preheat oven to 350°F. Spray an 8½ in. x 4½ in. loaf pan with baking spray and line with parchment paper, leaving an overhang for easy removal.baking spray
- In a small bowl, combine 2 tbsp of egg replacer or ground flaxseed with ¼ cup water. Stir until smooth and let sit for at least one minute (5 minutes if using ground flaxseed).2 tbsp Egg Replacer, ¼ cup water
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg, black pepper, cayenne pepper, and salt. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tbsp ground ginger, 1½ tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp nutmeg, pinch cracked black pepper, pinch ground cayenne pepper, ½ tsp salt
- In a large bowl, whisk together brown sugar, molasses, egg replacer mixture, vanilla, and oil.⅔ cup light brown sugar, ¾ cup unsulphured molasses, 1 tsp pure vanilla extract, ½ cup vegetable oil
- Fold in dry ingredients gradually until just combined.
- Carefully stir in hot water until smooth.1 cup boiling water
- Pour into prepared loaf pan and drop onto counter a few times from 2 inches high to minimize air bubbles.
- Bake in preheated oven 1 hour, or until a toothpick entered into the loaf comes out clean or with moist crumbs.
- Let cool in pan for 15 minutes, then remove to a wire rack to cool completely.
- Stir together powdered sugar, orange zest, and 3 tbsp orange juice in a bowl. Add additional orange juice as needed for desired consistency. Drizzle over cooled cake.2 cups powdered sugar, 3-4 tbsp freshly squeezed orange juice, 1 tsp orange zest
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