One Bowl MOIST Vegan Gingerbread Loaf Recipe (2024)

This soft and moist vegan gingerbread loaf cake is full of sweet holiday flavor and tastes just like the Starbucks version but with 1/3 of the sugar and entirely dairy free! Made in just one bowl and topped with an irresistible cashew maple frosting!

One Bowl MOIST Vegan Gingerbread Loaf Recipe (1)

Why you’ll love this gingerbread loaf cake recipe

I mean, it helps loving everything gingerbread (including this gingerbread house!), but truly, this is my favorite ginger loaf cake recipe. It’s entirely vegan (so egg free and dairy free), can be made gluten free, and tastes identical to the Starbucks version.

Like my vegan pumpkin bread and vegan banana bread, I had a few people wholovethe Starbucks version test this vegan gingerbread loaf and tell me the honest truth:they actually love this recipe more (and my copycat vegan cranberry bliss bars too!).

I kid you not, this gingerbread loaf is so moist, so fluffy, and full of holiday spice, sugar, and cheer! Yet, somehow, this recipe has less than a third of the sugar in the Starbucks gingerbread loaf.

One Bowl MOIST Vegan Gingerbread Loaf Recipe (2)

This is quite literally my favorite holiday quick bread recipe that’s sure to please all eaters (although I have tons more of amazing quick bread recipes in my cookbook that you should definitely check out!).

And if you love all things gingerbread, be sure to check out my vegan gingerbread cake, gingerbread cupcakes, gingerbread cinnamon rolls, and of course, classic vegan gingerbread cookies!

Better than Starbucks vegan Gingerbread Loaf Ingredients

I’m serious, forget Starbucks gingerbread loaf and just make this copycat vegan version!

As I mentioned above, the low sugar and oil free ingredients to this vegan ginger loaf cake are so incredibly simple. You’ll need:

  • Flour: you can use all purpose or gluten free 1:1 baking flour if gluten free is needed. I recommend King Arthur Measure for Measure gluten free baking flour.
  • Light brown sugar: only a little- quite literally 1/3 of the sugar found in a slice of Starbucks gingerbread loaf! You can also use coconut sugar if you’d like!
  • Spices: I like to use a little bit more than just ground ginger. You’ll also need cinnamon, and a pinch of nutmeg
  • Leavening agents
  • Neutral oil: I like to use avocado oil.
  • Molasses: I use unsulphured organic molasses by Wholesome Sweets.
  • Dairy free milk: to keep this ginger loaf cake entirely nut free as well, use either coconut milk or oat milk.
  • Dairy free yogurt: this is my trick for replacing the eggs in this vegan gingerbread loaf. You won’t believe how moist this vegan gingerbread loaf gets!
One Bowl MOIST Vegan Gingerbread Loaf Recipe (3)

Overview: How to make a vegan gingerbread loaf

The full instructions for how to make this vegan ginger loaf cake are found down below in the recipe card. However, let’s go over the basics here:

  1. Use room temperature wet ingredients: this helps ensure that the ginger loaf cake doesn’t bake with a gummy texture.
  2. Gently fold in the flour into the wet ingredients: just make sure there are no more streaks of dry ingredients!
  3. Pour the batter into the loaf tin and bake! Use a metal baking tin here rather than a glass- glass bakeware doesn’t heat evenly, but then stays very very hot, sometimes causing an uneven bake. A metal tin loaf pin is the best bet!
  4. Make the vegan maple cashew cream frosting for a fun topping!
One Bowl MOIST Vegan Gingerbread Loaf Recipe (4)
One Bowl MOIST Vegan Gingerbread Loaf Recipe (5)
One Bowl MOIST Vegan Gingerbread Loaf Recipe (6)

Vegan maple cashew cream frosting

The vegan maple cream frosting frosting on top of this vegan gingerbread loaf is completely optional. However, I highly recommend it! It’s so fluffy and delicious!

To make a vegan cream cheese frosting, you’ll need:

  • Vegan cream cheese
  • Cashew butter
  • Powdered sugar
  • Maple syrup, for flavor

It’s that simple! Then just simply cream together all ingredients until smooth and smear on top of the gingerbread loaf cake, once it’s entirely cool.

If it’s not fully cool, the frosting will melt right off- so definitely wait!

One Bowl MOIST Vegan Gingerbread Loaf Recipe (7)
One Bowl MOIST Vegan Gingerbread Loaf Recipe (8)

I hope you love this vegan gingerbread loaf cake as much as I do! If you make it, let me know down below in the comments section, and be sure to give it a rating so that others may see it!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy ginger loaf cake baking!

One Bowl MOIST Vegan Gingerbread Loaf Recipe (9)

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!


One Bowl MOIST Vegan Gingerbread Loaf Recipe (10)

One Bowl MOIST Vegan Gingerbread Loaf Recipe

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 18 reviews

  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe


This soft and moist vegan gingerbread loaf cake is full of sweet holiday flavor and tastes just like the Starbucks version but with 1/3 of the sugar and entirely dairy free! Made in just one bowl and topped with an irresistible cashew maple frosting!



  • 2 1/4 cups (300 g) all-purpose flour, sifted (swap in gluten-free 1:1 baking flour for GF)
  • 1/2 cup (100 g) light brown sugar or coconut sugar
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (240 mL) dairy-free milk like oat milk, soy milk or almond milk, room temperature
  • 1/2 cup (120 mL) molasses
  • 1/2 cup (120 g) dairy free yogurt, room temperature
  • 1/4 cup (60 mL) neutral oil
  • 1 tsp vanilla extract

Maple Cashew Cream Frosting:

  • 1/2 cup (113 g) vegan cream cheese, room temperature
  • 2 tbsp cashew butter
  • 2 cup (240 g) powdered sugar
  • 2 tbsp maple syrup


  1. Prep: Preheat the oven to 350F and grease a 9″ loaf tin with olive or coconut oil.
  2. Make the batter: In a large bowl, whisk together the oil, sugar, molasses, dairy free yogurt, ginger, cinnamon, nutmeg, baking powder, baking soda, and sea salt. Add in the flour, then pour in the dairy free milk as you whisk in the flour, being careful not to over mix the batter.
  3. Bake: Pour the batter into the prepared loaf tin, and place into the oven. Bake for 50-55 minutes, or until the toothpick comes out clean. Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer the bread to a cooling rack to cool completely before slicing.
  4. Serve: Serve as is or prepare the cashew cream frosting and frost when fully cool!
  5. Vegan cream cheese frosting: use a hand mixer to cream together the vegan cream cheese, cashew butter, powdered sugar, and maple syrup. Smear onto the loaf before slicing.


Gluten free:I recommend using King Arthur Measure for Measure gluten free flour.


  • Serving Size: 1 slice
  • Calories: 147
  • Sugar: 16.8 g
  • Sodium: 131.8 mg
  • Fat: 0.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 33.9 g
  • Fiber: 0.7 g
  • Protein: 2.3 g
  • Cholesterol: 0 mg
One Bowl MOIST Vegan Gingerbread Loaf Recipe (2024)


Why does my gingerbread loaf sink in the middle? ›

Most likely too much bicarbonate of soda (baking soda) was added. Bicarbonate of soda is an extremely active raising agent and if you add too much then the gingerbread will rise up a lot during baking, then sink back fairly dramatically.

Can I use milk instead of water in gingerbread? ›

You can substitute water or milk, or even buttermilk for the egg white called for in the icing if you avoid raw egg. Make the Gingerbread Cookie Dough: In a medium bowl, sift together flour, baking soda, salt and spices.

Why is my gingerbread dense? ›

Under-baking can cause a sunken cake and over-baking can cause a dry one, so making sure your gingerbread is properly baked is critical! Gingerbread is inherently slightly dense and heavy in texture, but each bite is perfectly flavored and moist and just melts in your mouth.

Why do you boil water for gingerbread? ›

Baking soda: Baking soda will serve as our primary leavening agent, to give the cake and light and airy texture. Boiling water: Yes, we will use an entire cup of boiling water to help dissolve and meld the ingredients together and give the cake plenty of moisture.

Why is my gingerbread cake too dry? ›

Here are five tips for how to moisten a dry cake once it's already been baked.
  1. Brush with simple syrup glaze. Velez recommends adding a simple syrup glaze to your cake layers if they end up coming out too dry. ...
  2. Soak your cake in milk. ...
  3. Fill the cake with mousse or jam. ...
  4. Frost the cake. ...
  5. Stick it in the fridge.
Apr 27, 2021

How do I stop my gingerbread from sinking? ›

To keep our gingerbread recipe from sinking in the middle, we incorporated the baking soda with the wet ingredients and roughed up some of the batter to strengthen the flour, giving our gingerbread a more sturdy texture while maintaining its moistness.

Why do you need bicarbonate of soda in gingerbread? ›

A little bicarb is added to your gingerbread dough. Not much but just enough to cause a slight reaction with the heat in the oven. This helps achieve a more even bake and texture in your biscuits, and prevent them edging from having a nice bite, to breaking your teeth!

What makes gingerbread taste like gingerbread? ›

Molasses is the most associated with gingerbread. Light molasses, a mild molasses, comes from the first boiling of the sugar syrup. Dark molasses, a full-flavored molasses, comes from the second boiling of the sugar syrup, and is the most popular molasses used in gingerbread recipes.

What does egg do in baking? ›

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.

Can you overmix gingerbread? ›

Over mixing the dough can lead to a tough textured cookie that doesn't hold its shape as well. Mix on low speed each time while slowly scraping down the sides of the bowl mixing just until everything is combined.

How do you moisten gingerbread cookie dough? ›

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Why do you need molasses in gingerbread? ›

Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat.

Can dogs eat gingerbread? ›

The answer is no. While you may not immediately see negative affects in your pet's health, gingerbread is high in oil and fats that can slow your pet down. Also, Rover reports that gingerbread can cause pancreatitis in dogs, which sounds like a big ol' NO from us.

Why did my cake loaf sink? ›

When it comes to baking, balancing your ingredients is key. If you have too much liquid or too much fat in your cake batter, this can result in a cake with a weak structure which can cause it to sink in the middle.

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