• Serena Di Sabatino Di Diodoro

Vegan Gingerbread loaf with Pecan Oat Streusel (+ Gingerbread cookies)

Updated: Jan 10

Today I'm back with 2 recipes for ginger and spices lovers: Vegan Gingerbread loaf with Pecan Oat Streusel and gingerbread cookies!! 😋😋

These treats are the real deal: they contain molasses and they are heavy on spices.

I loved them.

The loaf is super moist and spicy inside, crunchy and flavourful outside.

The cookies on the other hand are delicious and super fun to make 🤩

Check out the recipes in the section below and make them too!!!



  • 150g all-purpose flour

  • 1/2 Tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 53g dark brown sugar

  • 85g black treacle or molasses

  • 2 + 1/2 Tablespoons plant based milk of your choice*

  • 50g vegetable oil


  • 128g all-purpose flour

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cinnamon

  • pinch of ground cloves

  • pinch of ground nutmeg

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • pinch of salt

  • 125g non-dairy milk*

  • 1/2 Tablespoon apple cider vinegar

  • 35g vegetable oil

  • 50g molasses or black treacle

  • 66g granulated white sugar

  • 1/4 teaspoon vanilla extract


  • 15g all-purpose flour

  • 15g rolled oats

  • 30g packed brown sugar**

  • 25g coarsely chopped pecans

  • 21g vegan butter or coconut oil



  1. In a large mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt. Add the brown sugar and mix with your fingers to break up any small lumps (don't skip this step otherwise your cookies will have annoying sugar pockets like mine 😂😂).

  2. Make a well in the center of the dry ingredients. Pour the molasses, milk, and oil into the well and stir to combine. Gradually incorporate the dry ingredients, mixing until it becomes a ball of dough.

  3. Shape the dough into a rectangle and wrap in plastic (see picture below). Refrigerate for 30 minutes or overnight.

  4. Preheat oven to 350°F (180°C) and cover a baking tray with parchment paper.

  5. Roll the dough on a generously floured surface (or between 2 sheets of papers) to a thickness of about 1/2 cm.

  6. Using cookie cutters, cut out the shapes and transfer them to the prepared baking sheets, spacing them about 2-3cm apart.

  7. Gather the dough scraps, incorporate them into the remaining dough, and roll out as before until all the dough is used.

  8. Bake for about 10 minutes, or until the cookies look light brown on the bottoms.

  9. Transfer the baking sheet to a wire rack and let the cookies cool on the baking sheet.


  1. Preheat oven to 350°F (180°C) and cover a small loaf tin with parchment paper (my tin is 17 cm x 8 cm).

  2. Make the crumble topping: In a small bowl whisk together flour, oats, brown sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms.

  3. Add the milk to a cup, then add the vinegar and stir. Let it sit for 5 minutes.

  4. In a bowl sift together the dry ingredients: all purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking powder, baking soda and salt.

  5. To another large bowl, add oil and molasses and mix until combined. Then add the sugar, vanilla extract and and mix until well combined.

  6. Now start adding the milk-vinegar mixture and the flour mix alternately to the oil-molasses-sugar mixture. Mix until you have a smooth batter but remember not to over-mix.

  7. Pour the batter in the prepared loaf tin and sprinkle with the oat pecan streusel.

  8. Bake for about 30 minutes until a toothpick inserted in the center of the loaf comes out clean.

  9. Let it cool completely before removing from the pan; dust some powdered sugar on top and serve.

  10. Enjoy :)


  • *I've used rice milk but any other milk will work.

  • **In retrospect I would have used a bit less sugar in the streusel since I've also topped it with powdered sugar.

  • In these recipes I've used black treacle instead of molasses even though I know they are not totally interchangeable. The flavour is a bit different but I've tried both of them, I really like them in the same way and I found that they both work in these kinds of recipes just fine so I'll use whichever I have on hand.

  • I adapted the cookie recipe from here, while the gingerbread cake from here.

  • The Snowy/Christmassy image background is designed by s.salvador / Freepik


If you make it let me know! :)

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