Description
This Vegan Gingerbread Loaf Cake is a delightful Starbucks copycat recipe, perfect for the holiday season or any cozy day. Made without eggs or dairy, it uses plant-based ingredients like soy milk, applesauce, and vegan cream cheese for the glaze. Warm spices like ginger, cinnamon, and nutmeg give it that classic gingerbread flavor. The moist and tender cake is topped with a sweet vegan cream cheese glaze that adds the perfect finishing touch.
Ingredients
Scale
Wet Ingredients
- 160 ml soy milk (or oat milk)
- 1 ½ teaspoons apple cider vinegar
- 60 g unsweetened applesauce (apple puree)
- 60 ml olive oil
- 100 g molasses (cane molasses, not blackstrap)
- 1 teaspoon vanilla extract (optional)
- 120 g light muscovado sugar
Dry Ingredients
- 240 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or allspice)
- ¼ teaspoon sea salt
Glaze
- 180 g powdered sugar (icing sugar)
- 60 g vegan cream cheese (or 4 tablespoons lemon juice/orange juice as alternative)
- ½ teaspoon vanilla extract
Instructions
- Prepare: Preheat your oven to 175°C (350°F). Lightly grease a 1-pound loaf pan with oil or vegan butter and line it with parchment paper, leaving an overhang on the sides for easy removal. To make vegan buttermilk, combine the soy milk and apple cider vinegar in a small bowl and let it sit for 10 minutes until curdled.
- Combine the wet ingredients: In a large mixing bowl, whisk together the vegan buttermilk, applesauce, olive oil, molasses, vanilla extract, and light muscovado sugar until the sugar dissolves and the mixture is smooth with no lumps.
- Combine dry ingredients: In a separate large bowl, sift or whisk together the plain flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves (or allspice), and sea salt to ensure even flavor distribution.
- Make the batter: Gradually sift the dry ingredients into the wet ingredients in two additions. Gently fold the combined ingredients using a spatula after each addition until just combined, being careful not to overmix to keep the cake tender.
- Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top. Optionally, cut thin strips of vegan butter and place them down the center of the batter; this encourages an attractive crack as the loaf bakes.
- Bake: Place the loaf pan in the oven and bake for 45-55 minutes. Begin checking at 45 minutes by inserting a toothpick or knife into the center; it should come out clean when done. If moist crumbs stick, continue baking for an additional 5-10 minutes as needed. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the glaze: In a small bowl, combine the powdered sugar, vegan cream cheese, and vanilla extract. Stir until smooth and creamy. Once the loaf cake is completely cooled, pour the glaze over the top. Allow it to set and dry for at least one hour for clean slices, or enjoy immediately for a gooey frosting effect.
- Storage: Store the cake wrapped in tin foil or inside an airtight container. At room temperature, it keeps for 3 days with the glaze or up to 5 days without icing. Refrigerate for up to one week, allowing it to come to room temperature before serving. The cake also freezes well for up to one month; thaw overnight in the refrigerator before enjoying.
Notes
- Use light muscovado sugar for a deep, rich flavor but it can be substituted with dark brown sugar if needed.
- Molasses adds authenticity to the gingerbread flavor; ensure to use cane molasses, not blackstrap which is more bitter.
- Adding vegan butter strips on top before baking creates a signature crack down the center of the loaf for aesthetic appeal.
- The glaze can be substituted with lemon or orange juice instead of vegan cream cheese for a lighter icing alternative.
- Do not overmix the batter to avoid a dense texture; fold gently until ingredients are just combined.
