Gluten-Free & Vegan Gingerbread Loaf

Serves: 10 slices



  • 2 cups gluten-free flour blend (I use Bob’s Red Mill)
  • 1 cup coconut sugar
  • 3 tablespoon ground flax seeds
  • 8 tablespoon water
  • 3 teaspoon baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon cardamom
  • 1/2 tsp all spice
  • 1/2 cup coconut oil, melted
  • 1/4 cup molasses
  • 1 cup apple puree
  • 3/4 cup mini chocolate chips (optional)


Melted Chocolate: 

  • 4 tablespoon coconut oil, melted
  • 3 tablespoons raw cacao powder
  • 5 tablespoon of maple syrup



For the loaf:

  1. Preheat oven to 325 degrees.
  2. Grease a 5″ x 9″ loaf pan.
  3. Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  4. In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
  5. In a small bowl, mix the melted coconut oil, molasses, apple puree, and flax mixture together.
  6. Pour wet ingredients into dry ingredients and mix well to combine.
  7. Fold in the mini chocolate chips.
  8. Pour into greased loaf pan.
  9. Bake for 50 minutes to 1 hour or until a tooth pick comes out clean.

For the melted chocolate:

  1. on low heat mix all the ingredients until everything is dissolved and looks thick.
  2. Let it cool on the side.
  3. Drizzle on the Ginger bread loaf when serving.
  4. Add some de-seeded pomegranate for a beautiful presentation (optional)



  • Make sure to let the loaf cool down for at least 45-60 minutes before you can serve it.
  • You can substitute the flax egg with 2 actual eggs. (I haven’t tried it, but eggs always work as a great binding agent)
  • Store the left overs in an airtight container in the fridge for up to 10 days.

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