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Dairy-Free Egg-Free Gingerbread Loaf

Dairy-Free Egg-Free Gingerbread Loaf

A warmly spiced loaf cake that is soft, comforting, and perfect with a hot drink.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 10 Slices
Course: baking, Snack
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 100 g light brown sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 150 ml golden syrup
  • 100 ml vegetable oil
  • 200 ml dairy-free milk
  • Pinch of salt

Method
 

  1. Preheat the oven to 180°C / 160°C fan / gas mark 4 and line a 2lb loaf tin with baking paper.
  2. In a large bowl, mix together the plain flour, light brown sugar, ground ginger, cinnamon, mixed spice, bicarbonate of soda, and salt.
  3. In a separate bowl or jug, whisk together the golden syrup, vegetable oil, and dairy-free milk.
  4. Pour the wet ingredients into the dry ingredients and mix until smooth.
  5. Transfer the mixture to the prepared loaf tin and level the top.
  6. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
  7. Leave the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • This loaf often tastes even better the next day as the flavours deepen.
  • Store in an airtight container for up to 3 days.
  • A little dairy-free spread or a drizzle of icing can be added if you want to dress it up.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.