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    Home » Recipes » Recipes

    Vegan Gingerbread Loaf Cake With Chocolate Chips

    Published: Dec 8, 2022 · Modified: Oct 15, 2023 by Jen Cardenas

    Jump to Recipe - Print Recipe

    This Vegan Gingerbread Loaf Cake with Chocolate Chips is full of warm spices and is perfect for the holiday season. It's easy to make and is great to bring to a party. It has all the classic gingerbread flavor plus the addition of chocolate chips.

    This recipe is a family favorite!

    Gingerbread loaf on a plate with red napkin.

    If you enjoyed my ginger molasses cookies, you'll love this recipe!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • How To Make Vegan Gingerbread Loaf Cake
    • Optional Glaze
    • Storage Tips
    • Recipe FAQs
    • Vegan Dessert Recipes
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Warm spices: It has a nice fluffy texture and is full of gingerbread spices.
    • Perfect for the holidays: This Vegan Gingerbread Loaf Cake is my family's favorite bread during the holiday season.
    • Versatile: It makes a delicious dessert or afternoon snack.

    Ingredient Notes

    • All purpose flour - I prefer regular white flour in this. If you want to substitute whole wheat, sub out up to 50% of the total amount of flour. It will change the texture a bit.
    • Non-dairy milk - I use unsweetened soy milk but oat or almond milk would also work well.
    • Oil - Use a neutral oil such as vegetable or canola oil.
    • Apple cider vinegar - You can substitute lemon juice or regular white vinegar if you don't have any apple cider vinegar.
    • Molasses - For best flavor, use regular molasses instead of blackstrap molasses.
    Gingerbread ingredients.

    How To Make Vegan Gingerbread Loaf Cake

    1. To begin, preheat the oven to 350 degrees.

    2. Prepare a 9" x 5" loaf pan by spraying it with nonstick spray.

    3. Add the apple cider vinegar to the non-dairy milk in the measuring cup, stir and set aside. This will make a vegan buttermilk substitute.

    Measuring cup with non-dairy milk and apple cider vinegar.

    4. Next, mix the dry ingredients and the wet ingredients separately. In a large bowl, whisk together the flour, sugar, ginger, ground cinnamon, nutmeg, ground cloves, baking powder, baking soda and salt.

    Bowl with dry ingredients.

    Set the dry ingredients aside.

    Small bowl with molasses, oil, and vanilla extract.

    In a separate bowl, whisk the oil, molasses, and vanilla extract until thoroughly mixed.

    5. Add the wet ingredients (the molasses mixture and the milk mixture) to the dry ingredients (flour mixture). Mix to combine but do not over mix.

    Bowl with gingerbread batter.

    6. Stir in all but a few of the chocolate chips with a wooden spoon. Immediately pour the gingerbread loaf cake batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top.

    The batter isn't very thick so the chocolate chips can start sinking to the bottom of the pan. Adding a few chocolate chips on top makes sure that there are a few near the top of the bread.

    Bowl with batter and chocolate chips.
    Loaf pan with gingerbread batter.

    7. Bake in the preheated oven for about 55 minutes. Loosely place a piece of aluminum foil on top of the loaf for the last 30 minutes to prevent over browning.

    8. Remove from the oven and let the gingerbread loaf cake cool in the pan for 15 minutes.

    9. Carefully remove the loaf from the pan and cool completely on a cooling rack for about 45-60 minutes.

    Gingerbread loaf on cooling rack.

    The cooling part is very important. If you try to slice the loaf while it's hot it can fall apart.

    Slice and enjoy.

    Optional Glaze

    I love this gingerbread loaf just the way the recipe it's written. Since it has plenty of chocolate chips in it, it doesn't need a glaze.

    However, if you want to add a drizzled glaze, you can easily make one by mixing some powdered sugar with some vegan milk. Just add enough milk to get the right consistency and then drizzle it on top of the cake once it's cooled.

    Storage Tips

    Room Temperature

    Once cooled, store any leftovers in an airtight container at room temp for up to 3 days.

    Freezer

    Wrap the loaf in wax or parchment paper before placing in a freezer bag. When you are ready, thaw the bread in the refrigerator overnight. You should be able to slice it by the next morning.

    Reheat

    After thawing, you can warm up individual slices in the oven.

    Baked gingerbread in pan.

    Recipe FAQs

    Doesn't vegan bread need a flax egg or other egg replacer?

    No, I don't like baking with flax eggs (made with flax seeds and water) as it makes baked goods too dense. This recipe does not need it.

    My non-dairy milk and vinegar aren't curdling. What can I do?

    Some people like to bring their non-dairy milk to room temperature first before adding vinegar. I haven't need to do that but if you're having trouble you can try that.

    Is regular or blackstrap molasses best to use?

    For best flavor, use regular molasses in this recipe.

    Can I substitute a different sugar than white sugar?

    While I haven't tried it, brown sugar or coconut sugar should work fine in this recipe.

    Can I use coconut oil in this loaf?

    Yes, you can use melted coconut oil. While coconut oil gives a coconut flavor, this bread has many different spices that should mostly cover it up.

    Vegan Dessert Recipes

    • Vegan chocolate Bundt cake on a cooling rack.
      Vegan Chocolate Bundt Cake With Chocolate Chips
    • Plate of vegan cranberry cookies with almond extract.
      Vegan Cranberry Cookies With Almond Extract
    • Piece of berry coffee cake with blueberries on a plate.
      Vegan Coffee Cake With Berries
    • Bowl of apple crisp.
      Simple Vegan Apple Crisp (No Oil)

    If you tried this Vegan Gingerbread Loaf Cake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Gingerbread loaf on a plate with red napkin.

    Vegan Gingerbread Loaf Cake With Chocolate Chips

    This bread is full of ginger spice and sweet chocolate chips. This is the perfect recipe for the holiday season.
    5 from 2 votes
    Print Pin Rate
    Course: Bread, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10 servings
    Calories: 340kcal
    Author: Jen Cardenas

    Equipment

    • 9 x 5 loaf pan
    • cooling rack

    Ingredients

    • 1 cup unsweetened non-dairy milk
    • 1 tablespoon apple cider vinegar
    • 2 cups all purpose flour
    • ⅓ cup white sugar
    • 1 tablespoon ground ginger
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon ground cloves
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup oil
    • ½ cup molasses
    • ½ teaspoon vanilla extract
    • ½ cup non-dairy chocolate chips
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    Instructions

    • Preheat oven to 350°. Prepare a 9 x 5 loaf pan by spraying with non-stick oil spray.
    • Add the apple cider vinegar to the non-dairy milk, stir and set aside for about 5 minutes. This will make a buttermilk substitute.
    • In a large bowl, whisk together the flour, sugar, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
    • In a separate bowl, mix the oil, molasses, and vanilla extract.
    • Add the molasses mixture and the milk mixture to the dry ingredients. Mix to combine but do not over mix.
    • Stir in all but a few of the chocolate chips. Immediately pour the batter into the prepared loaf pan.
    • Sprinkle the remaining chocolate chips on top.
    • Bake in the preheated oven for about 55 minutes. Put a piece of aluminum foil on top of the loaf for the last 30 minutes to prevent over browning.
    • Remove the oven and cool the loaf in the pan for 15 minutes.
    • Remove the loaf from the pan and cool completely on a wire rack.
    • Slice and enjoy. Store any leftovers in an airtight container for up to 3 days.

    Notes

    • Use any unsweetened non-dairy milk.  I use unsweetened soy.
    • My favorite dairy-free chocolate chips to use are from Trader Joe's.
    • For best taste, I prefer using regular molasses to blackstrap molasses.
    • Make sure your bread is completely cooled before you cut it or it will crumble.

    Nutrition

    Calories: 340kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 214mg | Potassium: 360mg | Fiber: 2g | Sugar: 25g | Vitamin A: 52IU | Vitamin C: 0.01mg | Calcium: 126mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Jen says

      December 11, 2022 at 12:07 pm

      5 stars
      We absolutely love this gingerbread loaf! Don't worry if the batter is a little thin - it'll bake up nice and fluffy.

      Reply
    2. Maureen says

      December 13, 2022 at 1:27 pm

      I haven’t made this loaf yet but it sounds delicious. I just wondered if it could be frozen.

      Reply
      • jencardenas says

        December 13, 2022 at 2:02 pm

        Hi Maureen. I haven't frozen it before but it shouldn't be a problem. Most quick breads are fine to be frozen for up to 3 months. I'd wrap it in foil once cooled and put it in a ziploc bag. Thaw it overnight in the fridge. You can heat up individual slices or warm the whole bread in the oven. Hope that helps!

        Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

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