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Gingerbread Loaf (Vegan)

November 19, 2019

This rich Gingerbread Loaf just the ticket for an afternoon pre-Christmas pick-me-up in the office! Dairy and egg free it's a solid pick for those with common allergies and goes perfectly with a cuppa. Thanks to @laurenmelissa_baker for the recipe. #VeganChristmasClassics

Ingredients

Cake

2 cups wholemeal plain flour

2 tbsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground gloves

1/2 tsp ground nutmeg

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup soy milk

1 tsp apple cider vinegar

3 tbsp plant based Nuttelex

1/2 cup maple syrup

2/3 cup zucchini, grated

1 1/2 tsp vanilla

Glaze

1 cup icing sugar

2 tbsp orange juice

1 tsp orange zest

orange slices or candied ginger for decorating

Directions

Cake

1Preheat the oven to 180°C fan forced. Line a loaf tin with baking paper.

2Mix together all the dry ingredients.

3Add in the wet ingredients, and fold until combined.

4Pour mixture into the lined loaf tin.

5Bake for 30-35 minutes or until a knife inserted into the middle of the loaf comes out clean.

6Leave in the tin to cool completely.

Glaze

1Mix all the ingredients together - add more juice if necessary to thin the glaze.

2Drizzle over the loaf once it is cool. Then decorate with orange slices or candied ginger.

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