Sweet, simple vegan gingerbread loaf cake is so delicious and festive! We're making this vegan ginger loaf cake with oil for a moist texture And we’re topping this easy vegan ginger cake with a quick orange glaze!
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 tablespoon 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 tablespoon 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 teaspoon baking soda, 1 tablespoon ground ginger, 1½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon nutmeg, pinch cracked black pepper, pinch ground cayenne pepper, ½ teaspoon salt
In a large bowl, whisk together brown sugar, molasses, egg replacer mixture, vanilla, and oil.
⅔ cup organic light brown sugar, ¾ cup unsulphured molasses, 1 teaspoon 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.
Orange Glaze
Stir together powdered sugar, orange zest, and 3 tablespoon orange juice in a bowl. Add additional orange juice as needed for desired consistency. Drizzle over cooled cake.
Flax Egg: 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 ¼ 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 ¼ teaspoon of baking soda to your dry ingredients to make up for the baking soda you're missing from the egg replacer.Freezing: 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.