Gingerbread Toffee Loaf (Vegan)
Warm spices, homemade toffee and brown sugar frosting combine to create a deliciously moist and delicate gingerbread toffee loaf. An easy to prepare, dairy and egg-free loaf cake.
This loaf brings together the wonderful flavors of gingerbread and toffee. Take a simple vanilla cake loaf and add lovely, warm spices, strong, dark muscovado sugar, and buttery, homemade toffee. Topped with a brown sugar buttercream, you have one delectable loaf. It’s sweet, super moist, and bursting with fall flavors. Homemade toffee or not, this loaf comes together quickly and easily and is sure to be a crowd pleaser.
What you will need:
Muscovado sugar, toffee and warm spices are must haves for this recipe. Please see my recipe for muscovado sugar and toffee; homemade or store bought does not make a difference. All other ingredients are basic pantry items.
- all purpose flour
- baking soda
- baking powder
- apple cider vinegar
- muscovado sugar
- toffee pieces
- plant based butter with salt
- plant based milk
- plant based yogurt
- oil – I used olive oil
- vanilla extract
- warm spices – cinnamon, ginger, nutmeg, cardamom, and cloves
- powdered sugar
- brown sugar
- plant based heavy cream
How to:
This recipe is quite simple to bring together. If you are making homemade toffee and/or muscovado sugar, prepare those first. The toffee and sugar can be prepared ahead of time to make things easier. Preheat the oven to 350°F and line an 8×4 loaf pan with parchment paper.
To a small bowl, add all of the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and cloves. Whisk the ingredients together until fully combined. To a small bowl or measuring cup, add the wet ingredients—milk, yogurt, vanilla extract, and apple cider vinegar. Whisk the ingredients together until fully combined. To a medium bowl, add the melted butter, oil, and muscovado sugar. Whisk the ingredients together for 1 minute. To the sugar mixture, add the milk mixture. Whisk the ingredients together for 30 seconds to 1 minute. To the wet ingredients, add the dry ingredients; mixing until no more flour is seen. To the batter, add the finely crushed toffee. Fold the toffee in just until fully combined.
Add the batter to the prepared loaf pan and bake for 55 to 60 minutes. The loaf should be pulling away from the pan, and a toothpick inserted should come out clean. Allow the loaf to rest in the pan for about 15 minutes before turning it out onto a cooling rack.
While the loaf is cooling, the frosting can be prepared. To the bowl of a stand mixer, add the butter and brown sugar. Whip on high with a balloon whisk attachment for 3 to 5 minutes. You want the creamed butter and sugar to be light, fluffy, and creamy. To the whipped butter, add the powdered sugar and vanilla extract. Continue whipping on high for another 2 to 3 minutes. Finally, add the heavy cream and continue whipping on high for another 3 minutes.
Once the loaf has cooled to room temperature, it is ready to be frosted and served. Sprinkle a few toffee pieces along with a dash of cinnamon over the top of the frosting for a final look. Store the loaf at room temperature in an airtight container.
Alright, let’s get started. Please make, bake and enjoy!
Gingerbread Toffee Loaf (Vegan)
Ingredients
Loaf
- 2¼ cups / 270 grams all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¾ cup + 2 tbsp muscovado sugar (see recipe on website)
- 4 tbsp / 56 grams plant based butter with salt – melted
- 4 tbsp oil – I used olive oil
- 1 tbsp vanilla extract
- 3/4 cup plant based milk (room temperature)
- 8 tbsp / 120 grams plant based yogurt (room temperature)
- 2 tsp apple cider vinegar
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cardamom
- ⅛ tsp cloves
- 3/4 cup toffee – finely crushed + extra toffee pieces for the top (see recipe on website)
Frosting
- ¾ cup / 90 grams powdered sugar
- 2 tbsp brown sugar
- ½ tsp vanilla extract
- ½ tbsp plant based heavy cream (needs to be cold)
- 3 tbsp / 42 grams plant based butter (room temperature)
Instructions
Loaf
- Pre-heat the oven to 350F and line an 8×4 loaf pan with parchment paper.
- To a small bowl, add all of the dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and cloves. Whisk to combine and set aside.
- To a measuring cup, add the milk, yogurt, vanilla extract and apple cider vinegar. Whisk the ingredients to combine and set it aside.
- To a medium bowl, add the oil, melted butter and muscovado sugar. Whisk the ingredients together for one minutes. Add the wet ingredients to the sugar mixture and whisk for 30 seconds to 1 minute. Add the dry ingredients to the wet ingredients and whisk until combined and no more flour can be seen. Add the toffee to the batter and fold just until fully combined.
- Pour the batter into the prepared pan and bake for 55 to 60 minutes. The loaf should be pulling away from the pan, and a toothpick inserted should come out clean. Allow the loaf to cool in the pan for about 15 minutes before turning it out on to a cooling rack.
Frosting
- To the bowl of a stand mixer, add the butter and brown sugar. With a balloon whisk attachment, whip on high for 3 to 5 minutes. Once it reaches a light, fluffy, creamy consistency, add the vanilla and powdered sugar. Continue whipping on high for another 2 to 3 minutes. Add the heavy cream and continue whipping on high for another 3 minutes. Once the loaf has cooled to room temperature it is ready to be frosted and served. Scatter some toffee pieces over the frosting along with a dash of cinnamon, for a final look.Store the loaf in an airtight container at room temperature.
