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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 175C and line a loaf pan with parchment paper, allowing the sides to hang out for easy removal.
Whisk together the oil, brown sugar, maple syrup, dairy-free yogurt, ground ginger, ground cinnamon, nutmeg, baking powder, baking soda, and sea salt in a large bowl.
Add the flour and pour in the dairy-free milk while whisking, being careful not to over mix the batter.
Pour the batter into the prepared loaf tin and bake for 50-55 minutes, or until a toothpick comes out clean. Lower the loaf one level after 40 minutes if the top starts to brown too much.
Remove from the oven and allow the loaf to cool in the tin for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Whip all the frosting ingredients with a mixer until smooth.
Let the loaf cool completely before applying the frosting.
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You can skip the frosting, but it complements the loaf well.
Ovens vary, so keep an eye on the top of the loaf while baking to prevent over-browning.
Can I use a different type of milk?
Yes, you can use oat, soy, or almond milk as per your preference.
What if I don't have vegan heavy cream?
You can substitute with coconut cream or another non-dairy cream alternative.
Is the frosting necessary?
The frosting is optional but adds a delightful touch to the loaf.
How do I know when the loaf is done?
Insert a toothpick into the center; if it comes out clean, the loaf is done.
Can I use regular yogurt instead of dairy-free?
Yes, if you are not strictly vegan, regular yogurt can be used.
