Name: Vegan Gingerbread Loaf with Coconut Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ¾ cup whole wheat flour; ¾ cup oat flour; ¾ cup coconut sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; 2 teaspoon ground ginger; 2 teaspoon cinnamon; 1 teaspoon allspice; ½ teaspoon nutmeg; ½ teaspoon ground cloves; ¼ teaspoon salt; 1 teaspoon orange zest (optional); 1 cup dairy-free milk; ¼ cup coconut oil; ¼ cup applesauce; ½ teaspoon vanilla extract; ⅔ cup coconut cream (solid part from refrigerated coconut milk); ¼ cup powdered sugar; ¼ teaspoon vanilla extract; Optional: coconut flakes for topping

There’s something incredibly cozy about a spiced loaf with a sweet, creamy topping — that’s exactly what makes this Vegan Gingerbread Loaf with Coconut Frosting Recipe so special. It’s warmly spiced, tender, and topped with a luscious coconut frosting that truly elevates each bite.

The image shows two thick slices of moist brown cake on a white plate, with a layer of white frosting covered in shredded coconut on the side where the slices meet. A gold fork is gently pressing the front slice on the right side. In the background, a larger white plate holds the rest of the cake, also covered with the same white frosting and shredded coconut. Two red and white candy canes lie on a beige cloth with small, warm lights softly glowing behind them. The scene is set on a white marbled surface with a small shiny silver ornament nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Gingerbread Loaf with Coconut Frosting Recipe
Top Tip
How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Gingerbread Loaf with Coconut Frosting Recipe

Why You'll Love This Recipe

I’ve made plenty of vegan desserts, but this gingerbread loaf with its creamy coconut frosting has become an all-time favorite in my kitchen. It’s perfect for chilly afternoons, holiday gatherings, or when you just need a sweet pick-me-up that feels like a warm hug.

Classic flavors with a twist: The ginger and warming spices bring comfort, while the coconut frosting adds the perfect tropical, creamy touch.
Easy to make: You’ll love how simple this comes together, with pantry staples and minimal fuss.
Perfectly moist texture: The combination of applesauce and coconut oil keeps it tender without any eggs.
Great for sharing: It’s vegan but so delicious, no one will guess it’s dairy-free!

A close-up of a single thick slice of brown cake with a light, fluffy white frosting layer on top. The frosting is sprinkled with fine white flakes, adding a textured look. The cake slice is placed on a light wooden board that contrasts with the white frosting and brown cake. A brown knife with two oval holes is partially stuck into the frosting on the right side of the slice. The background has a soft beige cloth and a white marbled surface with warm, soft lighting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Vegan Gingerbread Loaf with Coconut Frosting Recipe really comes from the balance of hearty flours and fragrant spices paired with the creamy coconut frosting. Using whole wheat and oat flour creates a lovely, slightly nutty texture, while coconut sugar adds depth without overpowering sweetness.

Flat lay of a small mound of whole wheat flour, a small mound of oat flour, a small pile of coconut sugar, a white ceramic bowl with baking powder powder, a pinch of baking soda in a white ceramic bowl, a small white ceramic bowl with ground ginger, a small white ceramic bowl with cinnamon, a small white ceramic bowl with allspice, a small white ceramic bowl with nutmeg, a small white ceramic bowl with ground cloves, a small white ceramic bowl with salt, a thin strip of orange zest, a simple white ceramic bowl filled with creamy dairy-free milk, a small white ceramic bowl with melted coconut oil, a small white ceramic bowl with smooth applesauce, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with solid coconut cream, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla extract, and a handful of fresh coconut flakes, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole wheat flour: Gives the loaf a hearty structure and slight nuttiness that pairs perfectly with ginger.
Oat flour: Adds moisture and softness, making sure the loaf isn't dry or crumbly.
Coconut sugar: A less refined sweetener with rich caramel notes that complement the spices.
Baking powder & baking soda: Work together to give the loaf just the right lift and crumb.
Ground ginger, cinnamon, allspice, nutmeg, cloves: These warming spices are the soul of this recipe — don’t rush on quality here!
Orange zest (optional): Adds a fresh brightness that contrasts wonderfully with deep spices.
Dairy-free milk: I usually go with almond or oat milk for a neutral background.
Coconut oil: Brings a subtle tropical flavor and richness that keeps the loaf tender.
Applesauce: Acts as an egg substitute, adding moisture and natural sweetness.
Vanilla extract: Enhances all the other flavors with a gentle warmth.
Coconut cream: The star ingredient in the frosting, it’s rich and silky when whipped — make sure it’s well chilled!
Powdered sugar: Sweetens the frosting just right without graininess.
Coconut flakes (optional): For a festive and textural garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about making this vegan gingerbread loaf is how easily you can customize it for your tastes. I often tweak the spices or try adding mix-ins if I’m feeling adventurous — and you absolutely should too!

Variation: Sometimes I add chopped crystallized ginger or chopped walnuts for texture — it adds a delightful surprise with every bite.
Moisture boost: When the loaf feels a little dense, a splash more applesauce can lighten it up without changing the flavor.
Spice levels: Feel free to scale up the ginger and cinnamon if you want a bolder kick. I always love a little more warmth during colder months.
Frosting swap: If you’re short on time, this loaf is delicious dusted with powdered sugar or served with dairy-free whipped cream instead of coconut frosting.

Step-by-Step: How I Make Vegan Gingerbread Loaf with Coconut Frosting Recipe

Step 1: Mix Together the Dry Ingredients

Start by whisking all your dry ingredients — whole wheat flour, oat flour, coconut sugar, baking powder, baking soda, salt, and all those cozy spices — in a large bowl. This ensures an even distribution of flavors and avoids any clumps of baking soda hiding in your batter. I always smell the mix here because the spices release the most incredible aroma that really sets the mood.

Step 2: Combine the Wet Ingredients Separately

In a different bowl, mix together the dairy-free milk, melted coconut oil, applesauce, and vanilla extract. I like to warm the coconut oil just a bit so it’s fully liquid for easy mixing — but make sure it’s not hot, or it could cook parts of your batter prematurely.

Step 3: Bring Wet and Dry Together

Pour the wet ingredients into the dry and gently fold them together until just combined. Don’t overmix — you want to see a few streaks of flour, which means your loaf will stay tender instead of dense. This is a trick I learned after a couple of dense loaves; patience in mixing really pays off!

Step 4: Bake the Loaf

Grease your loaf pan well — I use coconut oil for that extra flavor boost — and pour in the batter. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, you’re good to go! If it’s wet, give it a few more minutes but watch it carefully to avoid drying out.

Step 5: Whip the Coconut Frosting

While the loaf bakes, grab your refrigerated can of coconut milk. The solid coconut cream will have separated and risen to the top — scoop out about ⅔ cup of just that solid part and place it in a bowl. Beat it with powdered sugar and vanilla until silky and fluffy. Make sure the coconut cream has been chilled overnight — this step can’t be rushed, or your frosting won't whip up properly!

Step 6: Frost and Garnish

Once your gingerbread loaf is completely cooled, spread that luscious coconut frosting on top. Then sprinkle on some toasted coconut flakes if you like a little texture and an extra festive look — it always impresses guests! The frosting gets a bit soft at room temperature, so I keep the loaf chilled until serving.

Top Tip

Over the years, I’ve learned that small details can make or break this recipe. Here are some of my favorite tricks, so you can nail this vegan gingerbread loaf with coconut frosting on your very first try!

Chill your coconut cream: The coconut cream has to be refrigerated overnight and really chilled — no shortcuts if you want that perfect whipped frosting.
Don’t overmix the batter: Stir just enough to combine dry and wet. Overmixing activates gluten, which can lead to a tough loaf.
Use fresh spices: Grinding your own or buying freshly ground ginger and cinnamon makes a noticeable difference.
Test the bake early: Start checking your loaf a little before 40 minutes to avoid drying it out — every oven is a bit different.

How to Serve Vegan Gingerbread Loaf with Coconut Frosting Recipe

Vegan Gingerbread Loaf - Serving Suggestion

Garnishes

I love adding a sprinkle of toasted coconut flakes on top of the frosting — it adds a little crunch and makes the loaf look extra inviting. Sometimes I dust it with a tiny bit of cinnamon or nutmeg for that lovely spice aroma right at the table.

Side Dishes

With this gingerbread loaf, a cup of hot tea or spiced cider is my go-to pairing. It balances out the sweetness perfectly and extends that cozy feeling. For a brunch spread, I like serving it alongside fresh fruit and some vegan yogurt for contrast.

Creative Ways to Present

For festive occasions, I’ve served this loaf sliced and stacked on a wooden board, garnished with fresh cranberries and rosemary sprigs. It instantly makes your kitchen look holiday-ready and feels so welcoming. You can also pipe the coconut frosting to make delicate patterns or swirls if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

This loaf keeps beautifully in the fridge, thanks to the coconut frosting. I store it in an airtight container or wrapped tightly in plastic wrap to keep it moist and prevent the frosting from absorbing other fridge odors. It usually lasts me up to a week, though it rarely hangs around that long!

Freezing

You can freeze the unfrosted gingerbread loaf wrapped tightly in foil and placed in a freezer bag for up to 3 months. When ready to eat, thaw it overnight in the fridge and add the coconut frosting fresh. Frosting freezes poorly and loses its texture, so it’s best to handle it separately.

Reheating

When reheating slices, I find a few seconds in the microwave or a quick warm-up in the oven (around 300°F / 150°C for 5-7 minutes) brings back that just-baked feel. Just be sure to frost after warming, or the coconut frosting will melt away.

Frequently Asked Questions:

Can I use regular sugar instead of coconut sugar?

Yes! You can substitute coconut sugar with regular granulated sugar, brown sugar, or even maple sugar if you prefer, though coconut sugar adds a unique caramel note that enhances the flavor. Adjust sweetness to taste.

What if I don’t have oat flour?

If you don't have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until fine. Alternatively, you can substitute with all-purpose flour or add a bit extra whole wheat flour, but oat flour helps keep the loaf tender and moist.

Can I make this gluten-free?

To make this loaf gluten-free, swap the whole wheat flour with a gluten-free all-purpose baking blend. Make sure the blend you choose contains xanthan gum or a similar binder for structure. The texture will be slightly different, but still delicious.

How do I store leftovers properly?

Store the leftover gingerbread loaf in the fridge in an airtight container or wrapped tightly with plastic wrap to preserve freshness and prevent the coconut frosting from melting or absorbing other flavors. It stays good for up to a week this way.

Final Thoughts

This Vegan Gingerbread Loaf with Coconut Frosting Recipe is one I come back to again and again, especially when I want that unmistakable homey spice and a luscious finish without dairy or eggs. It's comforting, straightforward, and always a crowd-pleaser. I really hope you give it a try and that it becomes a staple in your kitchen too — nothing beats enjoying a slice with your favorite cup of tea and good company.