Wednesday, August 29, 2012

Vegan Ginger Spice Loaf

Vegan Ginger Spice Loaf

Vegan baking is sort of touch and go. This is the first vegan baked good I've ever made that tastes so good, has great texture and rises a bit while baking. You'd never know it was missing all that butter/dairy and what's more, has the teeniest amount of oil in the whole thing - 1 tablespoon! This is a fine breakfast with coffee, but an equally good dessert or snack. The texture is moist and hearty, with a crackling crunchy top thanks to a generous sprinkle of turbinado sugar. Warm and spicy, studded with fresh ginger throughout, it's quickly becoming my new fall favorite. The recipe calls for 2-3 tablespoons of fresh ginger. I use three. Two would be a normal amount for what you'd expect in a spice cake but three will send it just over the top and warm your throat with addicting spice. It's divine. It's so good in fact, that I made it twice in the same week. The second time I ate half the loaf in one sitting. I probably would have the first time as well, but I had to be polite and share since I invited a couple friends over for tea.

Vegan Ginger Spice Loaf

Vegan Ginger Spice Loaf

Who knew that cubing ginger spice cake would be better than a scone at tea time? It was.

Vegan Ginger Spice Loaf

Make this A-sap. You'll only dirty one bowl and a loaf pan, plus gain a recipe to add to your go-to repertoire, for breakfast, for tea, for dessert with a powdered sugar glaze...it fits the bill most anytime. And made with whole wheat flour, healthy fresh ginger, and only 1 gram of fat per serving, it's practically a health food. Um, don't quote me on that.

Vegan Ginger Spice Loaf
adapted from girl who bakes
yields 12 slices

1 1/2 cups whole wheat flour
1/2 cup raw sugar, plus more for sprinkling (I used turbinado raw- you can use what you have on hand)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
2-3 tbsp freshly grated ginger (or chopped very small with a serrated knife)
1 tbsp vegetable oil
1 tsp apple cider vinegar
1 cup water

 Preheat your oven to 350 degrees. 

In a large bowl whisk together flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves, and ginger.

Make two wells in the dry ingredients and pour the vinegar in one and the oil in the other. Pour water over everything and stir until everything is just combined.

 Pour batter into a greased loaf pan. Sprinkle more turbinado or raw sugar generously over the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.


It's happening. My son starts his first day of kindergarten tomorrow. I'm going to miss my little buddy :( He is very ready though. 

11 comments:

  1. This looks delicious! It went on my list of things to make!

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  2. wow looks great and sweet pictures love chatter and tea like this

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  3. I just made this and it is as good as you said. I haven’t baked in years, but your post was so convincing I immediately went to the store for the ingredients! I substituted 1/2 cup of the wheat flour with almond flour (left over from your almond milk recipe). It didn’t seem to cause any problems. I’ll try it with all wheat flour next time just to see what the difference is. Thanks for inspiring me to bake - I’ll make this again and again. I just need to figure out a better way to grate fresh ginger. I used a hand grater and it took forever.

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  4. I'm so glad you got to make this, Sophie! I know, ginger is a pain to grate. I actually think it's faster to just chop it into little bits. I use a serrated knife to cut rounds, then I'll stack them and chop into littler pieces from there. I though about running a knob of ginger root through the grate attachment on my food processor and seeing how that turned out.

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  5. This came out delicious! I had a stomach virus, so I wanted something to eat with ginger in it. I added the three tablespoons since I was sick, but next time I will probably only use 2:) I was wondering if you thought using almond milk instead of water would work? I was hoping if it would work that it would add more nutrients to the bread.

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  6. So glad you liked it! I'm sure you could use almond milk instead of water.

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  7. For those of you avoiding all oil: I substituted 1.25 tbsp of applesauce for the oil and it still came out great. I used a microplaner to grate the ginger. This is a fantastic ginger bread recipe. Love that it only uses 1 bowl!

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  8. I just made this for the first time, using Anonymous' no-oil variation with 1.25 tbsp of applesauce instead of the oil. Reading the comments before baking it, I decided to use 2.5 tbsp of freshly ground ginger. It's great!

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