This vegan gingerbread loaf cake is the best Starbucks alternative! This easy bread has rich molasses, warm spices, and a cinnamon-sugar drizzle!
Ingredient
– 2 cups all-purpose flour– 2 tsp baking powder– 1 tsp baking soda– 1 ½ tsp ground ginger– 1 tsp ground cinnamon– ½ tsp cardamom– ¼ tsp allspice– ¼ tsp nutmeg – ½ cup unsweetened applesauce– ⅓ cup coconut sugar– ½ cup molasse– 1 cup dairy-free milk – Glaze – 1 cup powdered sugar– 2 Tablespoons liquid of choice – ½ teaspoon cinnamon
Direction
1
Preheat oven to 350°. Center the oven rack. Reserve a 9 x 5 loaf pan greased with coconut oil (or your preferred oil) or lined with parchment paper and baking spray (or margarine and flour the parchment paper).
2
Mix flour, baking soda, baking powder, sugar, sea salt, and spices in a large bowl.
Add sugar, applesauce, molasses, and dairy-free milk to another bowl. Mix well.
3
Add wet ingredients to dry ingredients in three parts, stirring side and bottom of bowl with rubber spatula or wooden spoon to combine.
4
Without overmixing, stir until dry ingredients are evenly distributed. Fill the loaf pan with batter. Bake 45–50 minutes until toothpick comes out clean.
5
If cooking pastina in broth:Bake the cake batter in the loaf pan for 40–50 minutes. After 40 minutes, a toothpick should come out clean indicating the cake is ready. Continue baking for 5-10 minutes if the toothpick has lots of sticky cake residue.
6
After 10 minutes in the pan, transfer the cake to a cooling rack to finish cooling. Meanwhile, make the optional cinnamon sugar glaze.
7
For the glaze, mix powdered sugar and 1 tablespoon of dairy-free milk in a small bowl. Make a glaze. If glaze is thin, add tablespoons powdered sugar. Too thick? Add 1 teaspoon dairy-free milk or other liquid.Cool from oven before glazing. Enjoy!