Vegan Gluten Free Gingerbread Loaf
This Vegan Gluten Free Gingerbread Loaf is perfectly spiced & will become a fave during the holidays. A great recipe to make and give (or enjoy yourself!).
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Preheat oven to 325 degrees.
Grease a 5" x 9" (1.5 quart) loaf pan.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
In a small bowl, mix the melted coconut oil, molasses, pumpkin puree, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the mini chocolate chips, if using.
Pour into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
Allow to fully cool before cutting.
- Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- Nutrition info listed below is for 1 of 12 slices and for the recipe made as written. Info is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Serving: 1slice | Calories: 186kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Sodium: 190mg | Potassium: 264mg | Fiber: 3g | Sugar: 17g | Vitamin A: 33% | Vitamin C: 6% | Calcium: 4% | Iron: 10%