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Vegan Chocolate Chip Gingerbread Loaf

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Vegan Chocolate Chip Gingerbread Loaf with a homemade chocolate crumb topping made with all vegan and grain-free ingredients!

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes

Yield: 6-8 1x

Ingredients

Scale

Gingerbread:

  • 3 flax eggs (1 tablespoon ground flax + 3 tablespoons water = 1 egg)
  • 1 teaspoon vanilla extract
  • 1/3 cup liquid coconut oil
  • 1/3 cup non-dairy milk
  • 1/4 cup unsulphered molasses
  • 1 box Simple Mills Vanilla Cake Mix
  • 1/4 cup + 2 tablespoons almond flour
  • 1/4 teaspoon nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/3 cup dark chocolate chips

Chocolate crumb topping:

  • 1 cup almond flour
  • 1/4 cup cacao powder
  • 3 tablespoons liquid coconut oil

Instructions

  1. Preheat oven to 350 degrees and grease a bread dish with coconut oil and/or line with parchment paper 
  2. In a large bowl, mix together the flax eggs, vanilla, coconut oil, milk and molasses until well combined
  3. Mix in the cake mix, almond flour, spices and mix well
  4. Fold in the dark chocolate chips then pour into bread dish
  5. In a small bowl (or use same bowl) mix together crumb topping ingredients and sprinkle on top of loaf
  6. Bake in oven for 30 minutes then cover with foil (this is key or topping will burn) and bake for another 15-20 minutes or until cooked through (use tooth pick)
  7. Allow loaf to cool then slice and enjoy

Notes

Will stay good for 3 days sealed on counter or freeze for 2 months

  • Author: Rachel

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https://rachlmansfield.com/vegan-chocolate-chip-gingerbread-loaf/