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This AMAZING vegan gingerbread loaf is made with almond & quinoa flour and makes for the perfect healthy holiday treat!

Vegan Gingerbread Loaf

This vegan gingerbread loaf is a nutritious version of the classic holiday treat, made without any dairy, eggs, gluten or oil. Filled with wholesome ingredients, it makes the perfect Christmas morning breakfast or edible holiday gift!
Course bread
Cuisine American
Keyword gingerbread, vegan bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 237kcal
Author Alyssa Rimmer



  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  • Add the dry ingredients to the bowl and whisk to combine.
  • In a separate bowl, whisk together vegan egg replacer with water. Let stand for 30 seconds then add this, along with the remaining wet ingredients into the dry ingredients and stir together. It will feel as though the mixture is too dry, but keep stirring and it will come together.
  • Transfer batter to prepared loaf tin, sprinkle with turbinado sugar and bake on the center rack for 40 - 45 minutes (mine took 40) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  • Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.



Serving: 1g | Calories: 237kcal | Carbohydrates: 24g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 181mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2470IU | Vitamin C: 0.7mg | Calcium: 80mg | Iron: 2.1mg