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.
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 8x4 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.