How to make the best soft, moist, and delicious vegan gingerbread recipe for breakfast or dessert. People are always shocked when I tell them it’s dairy free, egg free, and vegan, because it seriously does not taste healthy at all!
Try this homemade gingerbread recipe the next time you have company.
People go crazy for it every time, and leftovers freeze well too.
The comforting festive flavor and super soft texture will remind you of a pastry you’d get from a fancy bakery.
Yet it’s secretly good for you at the same time!
Also try this holiday Vegan Pumpkin Bread
Oil Free vegan gingerbread loaf
In addition to having no eggs or butter, the gingerbread can also be gluten free, soy free, oil free, and refined sugar free.
This is actually the oil free version in the photos… you cannot tell at all.
And I say that as someone who doesn’t normally like oil free baked goods.
While desserts without oil can so often be gummy or dry, the molasses in this recipe keeps the loaf deliciously moist and decadent even if you decide to skip the oil.
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Vegan gingerbread ingredients
You will need flour, cinnamon, ground ginger, allspice, salt, white or apple cider vinegar, sugar, plant based milk of choice, flax seeds, baking soda, and molasses.
If you are a raisin lover like I am, stir half a cup of raisins into the gingerbread batter along with the dry ingredients.
The recipe works with spelt flour, white flour, or gluten free all purpose flour. Oat flour works but yields a denser result.
I have not tried the recipe with whole wheat flour, coconut flour, or any other flour not listed and therefore cannot recommend any of these substitutions.
For a low carb loaf, try this Almond Flour Banana Bread
What type of molasses?
Blackstrap molasses is my preference for its myriad health benefits, including being high in both calcium and iron.
(I also use this sweetener in my easy recipe for Bran Muffins.)
If you cannot find blackstrap molasses or prefer the sweeter taste of regular light or dark molasses, either of these is fine to use instead.
While substituting pure maple syrup, agave, or another liquid sweetener might yield a delightful spice cake, it will lose some of the classic gingerbread flavor.
So I do not recommend swapping out the molasses in this recipe.
Frosting options
Serve the gingerbread unfrosted or topped with almond butter, coconut butter, powdered sugar and strawberries, vanilla frosting, or vegan cream cheese.
I frosted the vegan gingerbread loaf in the pictures with the dairy free cream cheese icing recipe from my post on Vegan Cinnamon Rolls.
Just one slice of this secretly healthy gingerbread supplies 10% of the RDA for iron and 9% for calcium, thanks to the addition of the blackstrap molasses, which also gives the recipe its familiar gingerbread taste.
Looking to bake cookies instead of a gingerbread loaf?
Try this recipe for soft and chewy homemade Vegan Gingerbread Cookies.
How to make vegan gingerbread
Preheat your oven to 350 degrees Fahrenheit, and grease an eight inch square baking pan or a nine by five inch loaf pan.
In a large mixing bowl, combine the milk of choice, oil, vinegar, molasses, and flax meal. Let this mixture sit at least ten minutes (or even overnight in the fridge).
Whisk dry ingredients, either in a separate bowl or directly into the same bowl. Stir everything together until just evenly mixed. Spread into the prepared pan.
Bake on the oven center rack for twenty five minutes in a square pan or one hour in a loaf pan, or until cooked through.
Test to see if it’s done by inserting a toothpick into the center of the loaf. The toothpick should come out mostly clean.
Let cool, then slice and frost if desired.
The taste and texture are even better the next day, if you can wait that long!
The gingerbread recipe is also really great to serve with Vegan Hot Chocolate.
Vegan Gingerbread
Ingredients
- 2 cups spelt, white, or gf ap flour
- 1 tbsp each cinnamon and ginger
- 2 tsp baking soda
- 1 tsp allspice
- 1/2 tsp salt
- 1 cup sugar, unrefined if desired
- 1 3/4 cup milk of choice
- 1/4 cup oil OR additional milk
- 1/4 cup ground flaxseed
- 2 tbsp white or cider vinegar
- 1/2 cup regular OR blackstrap molasses
- optional 1/2 cup raisins
Instructions
- Preheat oven to 350 F. Grease an 8×8 pan (or a 9×5 loaf pan). In a large bowl, combine all liquid ingredients and flax, and let sit at least 10 minutes. Whisk dry ingredients in a separate bowl, then stir all ingredients together until just evenly mixed. Spread into the pan. Bake 25 minutes (or 1 hour in a loaf pan) or until cooked through. Let cool. Taste and texture are even better the next day, so I highly recommend waiting if you can!View Nutrition Facts
Notes
Have you made this recipe?
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Nina says
This looks so delicious. I think I will make it as part of a holiday brunch this weekend. Thanks for the great idea.
Paige Cassandra Flamm says
This looks amazing! I can’t wait to give it a try!
Holly says
Ours turned out fabulously!
Teresa says
Can these be made into muffins. I’m going to make this tomorrow for a Saturday brunch and would prefer to take muffins.
Michele says
I’m not Katie, and I haven’t tried it with this recipe, but I make muffins all the time from another one of Katie’s loaf recipes and it’s fine. You just need to change the baking time but other than that should be good to go.
Emily says
Can you suggest a baking time for muffins, I would also like to muffinize this recipe!
CCK Media Team says
Another commenter below said that hers took 20-25 minutes as muffins and came out perfectly. We haven’t tried it though!
Helen L. says
Katie , do you think this recipe could be adjusted to make it keto friendly?
Wondering if I can sub in all almond flour or a comb of almond/ coconut flour but keep the overall measurement the same? Could easily sub erithryrol for the sugar and cut the molasses back by half. Any advice would be much appreciated! thank you!
CCK Media Team says
You might try adapting this bread instead, as it’s already made with almond flour: https://chocolatecoveredkatie.com/almond-flour-banana-bread/
We have never tried the vegan gingerbread with almond flour so unfortunately can’t say what the results would be, but be sure to report back if you experiment!
Melissa says
This looks and sounds great! Just the other day, I was telling my mom how I was looking to bake something with gingerbread, ideally that would be healthy and this is definitely a recipe I plan to make soon! So simple and sounds great!
Piccadilly says
Is the flax meant to be added with the liquid ingredients? I see that’s it’s listed among them, but the written instructions don’t specify. Otherwise, I’m not too sure why the liquid would need to sit for 10 minutes?
Jason Sanford says
Thank you so much for catching that. Yes, the flax should go in with the liquid ingredients. Katie just added that into the instructions. Sorry for the error!
Jason (media relations)
Michele says
I just pulled mine from the oven and it came out perfect. (Well I haven’t tried it yet so can’t say how it tastes, but it looks good and didn’t spill over.)
I was worried when I saw the review above, but thankfully mine worked. I came back on here to see if anyone in the comments ignored the advice to wait a day before eating it, because I don’t want to wait! ?
Jill says
DELICIOUS! Half the loaf is already gone. Oops!!! ???
CCK Media Team says
Thank you for making the recipe!
Mary says
Absolutely awesome!,
Holly says
This turned out fabulously! We topped it with Kite Hill cream cheese and it was amazing! 10/10 stars from my family :).
CCK Media Team says
Thank you for trying it!
Jane says
Hi There! I’d love to make this for Christmas. Just wondering what “gf ap flour” is??? I’m assuming it’s gluten free flour of some kind?
Jason Sanford says
Yes! Katie uses this one by Bob’s Red Mill https://amzn.to/36I3EVQ
Nikki says
Where’s the icing recipe??
Lucy says
I made this bread, adding vanilla and a pinch of cloves to the recipe. It turned out great, not too sweet but plenty moist and light (and as specified by Katie, more so the next day). Don’t except to find the taste of your grandma’s gingerbread though. It tastes good but definitely différent from the sugar and butter heavy traditional gingerbread we used to make here in Quebec.
I ate it plain for breakfast and, for dessert, I served it with cream to my guests last night. They loved it.
Jason Sanford says
Love your addition of cloves and vanilla. That sounds even better than the original!
Scarlet says
This looks amazing. I love a good gingerbread loaf! Thanks for the recipe:)
Lindsay says
Thought my loaf pan was standard size, but with batter dripped down into my oven I am realizing it is likely an 8×4 loaf pan rather than a 9×5.. The importance of using a big enough pan should be emphasized in the directions. Explains why my kitchen was smelling so wonderful earlier than i expected. However, even just in pulling off pieces cooked onto the outside of my pan, I can already say this tastes amazing!
Jason Sanford says
Oh no, hopefully you were able to salvage some! Yes, this definitely needs every bit of a 9×5 pan!
Stacy says
Is the batter supposed to be really thick? Or really thin? I let the flaxseed sit with the liquid for over 10 minutes and my batter is super thin. I believe I also have an 8 x 4 pan and not a 9 x 5 so mine is about to overflow as well. What a bummer, hopefully it’s edible. Luckily I put a pan underneath my loaf because I read all of the reviews, so I won’t have a terrible mess on my hands.
Jason Sanford says
Somewhere between thin and thick, if that makes sense? But yes, it definitely needs the 9×5 called for, because it makes a big loaf!
Dennis Edward says
Waoh…..This is yummy. Thanks for this ginger bread recipe. I tried this for Xmas and came fabulous.
Lauren says
I’d really like to try this recipe. I know this is a vegan blog, but if I were to use eggs instead of the flax (or any other ingredient), what quantity would you recommend? Thank you in advance.
CCK Media Team says
Hi sorry we have never tried it!
Susan says
Made it and it’s delicious!
Javonni says
Could I make this into cupcakes?
CCK Media Team says
We have not tried, but another commenter below you said hers came out well in 20-25 minutes as cupcakes/muffins.
Beth says
I’m an avid baker and this gingerbread is so light and the spices are perfect. I will be adding this to my favorites to make often. Thank you Katie.
CCK Media Team says
Thank you so much for making it!
Rosey says
Just made these and did use 1 3/4c milk. Came out great! Batter was definitely runny (much more like a cake batter than bread) but the texture is super fluffy and moist which I’m into. I made them into muffins but had wayyy too much batter so put the extra in a pie pan. Took about 20-25 min. My boyfriend who claims to hate gingerbread liked ‘em!
Tom Judson says
Honestly, I never leave comments on websites, but I had to with this recipe. I have a VERY non-vegan gingerbread recipe that I’ve used for decades, but since going vegan three years ago I had to live without it. This recipe is SO similar that I’m flabbergasted. My old recipe has 3 eggs and a cup of butter and yet, somehow, this recipe stacks up. I really can’t recommend it highly enough. I like to serve it with warm orange marmalade.
CCK Media Team says
Thank you so much for making it 🙂
Carina says
I am not a very experienced baker at all, but I followed the recipe to the dot in its current form and it turned out beautifully. I used the same large loaf pan I bought for big cinnamon rolls, and apart from a little tearing because I got too impatient and tried to get it out of the pan too early, everything went quite smoothly. Plus, that’s what all the cream cheese frosting is for…
I didn’t read the milk comments until it was in the oven, and I also used “1 3/4 cup” (unsweetened oatmilk), as in 1.75 cups, and I believe that is indeed the correct amount. It’s lovely and moist but also baked perfectly all the way through.
CCK Media Team says
Thank you for trying it, and glad you also are on the same page about the cream cheese frosting as we are 😂
Lauren E says
Hi, Katie! Thank you for this wonderful recipe. I wanted to tell you and your readers that I actually halved this recipe AND baked it in a 9×5″ loaf pan for 30-35 minutes. Otherwise, I followed the recipe and instructions exactly (but halved all ingredients). Specifically, I used brown sugar (for its moisture content), all milk (1 cup total), and no oil. Instead of the optional raisins, I added 1/4 cup of mini chocolate chips because I like the combination of gingerbread and chocolate. My loaf may not have been quite as tall as yours, but it still rose to encompass the entire loaf pan, but did not rise above the pan. Thank you, again. This is a great recipe! (I was thinking crystalized ginger may also be a nice addition instead of the optional raisins or in my case, chocolate chips).
Nancy says
Just made this, cut sugar to 3/4 cup and added 1 tsp nutmeg, topped with vegan whipped cream and chopped walnuts…PERFECTION!! Thank you Katie.
CCK Media Team says
Thank you so much for trying it!
Leigh says
Do you think this batter would work in a Bundt pan? Either way, cannot wait to try this!
CCK Media Team says
Hmm, sorry we haven’t tried!
Jo Ann says
I would like to know if you have to put the loaf in the fridge or can you leave it out wrapped. Or is there a better way to store it? It smells wonderful!
CCK Media Team says
Store as you would any traditional baked good :). After a day or two, we like to refrigerate for freshness.
JoAnn says
Thank you! I put it in the fridge over night. Then I iced it with powder sugar with a little water. Everyone loved it! Thank you again. 😀
Susan Aitchison says
Help! I really want to make this recipe. I don’t use flax seeds so is there an alternative vegan replacement? I do not want to use banana. Am thinking I could use egg replacer and if so how many eggs is the flax seed replacing?
CCK Media Team says
Hi sorry we haven’t tried it so would be worried about recommending something we haven’t tried in case it doesn’t work. In general, Katie has had success using ener-g egg replacer in recipes (but we have not tried in this one). If you experiment, be sure to report back!
Susan Aitchison says
Thanks for your response. I will try it with Ener-G (only egg replacer brand I’ve found works). Will post how it turns out but probably won’t make it for a week or two.
Lenny says
Chia egg can be substituted for one traditional egg in a lot of baking recipes. If a recipe calls for a flax egg, but you don’t have ground flaxseed on hand you can swap in a chia egg instead. A chia egg is simply made from water and whole chia seeds. When combined they gelatinize and can help bind baked goods together. I usually only use it if the ‘recipe notes’ say it’s okay bcuz sometimes baked goods don’t rise as well with egg substitutes. Chia/Flax eggs work well in recipes when the egg is acting as a binding agent and not the star of the show. Chia seeds come in black and white, use white chia seeds when you don’t want specks to show up in the end result.
CHIA EGG – 1 tablespoon whole Chia seeds (no need to grind) + 3 TBSP Water
FLAX EGG= 1 TBSP flaxseed meal (ground flax) + 2.5 TBSP water
In a small bowl whisk together whole chia/flax seeds with water. Let the mixture sit for 5-15 minutes until it gels up. Use as directed in the recipe you’re making.
Personal Note: Chia seeds give me a stomach ache. However, many people consume them and do not experience digestive issues.
You can also use Aquafaba (the liquid in canned chickpeas) instead of water to make the flax or chia egg. I haven’t tried this but apparently, the combination of Aquafaba + chia/flax works even better as an egg sub.
Hope this helps. Happy Baking! I’ve made this gingerbread many times, it is Yummy!
Laura R says
The first time I made this I loved it so much that I decided to turn it into a fruitcake recipe. I swapped out half a cup of the milk for sherry and Cointreau, then mixed in walnuts and bunch of dried fruit (Apricots, pears, raisins, and plums). This is a great gingerbread recipe, and now the base of my new fruitcake recipe forever.
Kirsten Tilton says
Made this following the recipe (added extra milk instead of oil) in am 8 x 8 pan. It smells amazing but it’s been in the over for like 40 mins and is still wobbly in the middle. 25 Mins is definitely not enough time
Alex says
Made these without oil and it was a hit! Non-vegans couldn’t tell is was vegan, and it was still so moist. I had to cook it about 10 minutes longer but still turned out great!
CCK Media Team says
Thank you so much for trying it!
Suzie says
I made this today, with the oil and WOW, it is really good. Dense and super moist with a great molasses and ginger flavor combination. I made my own cinnamon cream cheese frosting. I had to cook it a little bit longer in my glass 8×8 pan.
CCK Media Team says
Thank you so much for making it 🙂
Louise says
Hi Katie!
This recipe looks amazing! I absolutely LOVE gingerbread!
If this can be frozen after baking, how long will it keep! I’d like to make a few ahead of Christmas.
Thanks.
CCK Media Team says
Hi, it should keep like a traditional loaf cake, so 1-2 months or so frozen 🙂
Denise says
I made this recently and it was so delicious. I did not have molasses but did have some sorghum syrup (believe it or not) so used that instead. I also used coconut sugar, almond milk and whole wheat pastry flour and baked in an 8×8 pan. I did make the cream cheese frosting for the top. I will definitely be making this again.
Lauren says
Loved this vegan gingerbread recipe!
Melody says
Absolutely delicious! I made this for the first time for my husband’s half birthday, and he loved it. I used whole wheat flour, 2 cups of unsweetened almond milk (no oil), in an 8″ x 8″ baking pan, and ended up cooking it for 65 minutes. It was still wobbly after 25 minutes, and again after checking at 45 minutes, but 65 minutes came out perfectly.
Nina Moore says
Hi!! Sounds delish!! Was wondering if I can use whole wheat flour instead? Thanks!❤️