gluten free vegan mini gingerbread loaves
SERVES: 4 mini loaves
  • 3 cups Sarah's gluten free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 cup So Delicious unsweetened coconut milk
  • 1 cup organic brown sugar or coconut sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup pumpkin puree
  • 2/3 cup canola or sunflower seed oil
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
ginger vanilla glaze
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons So Delicious unsweetened coconut milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper.
  2. In large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
  3. Mix together the coconut milk, brown sugar, applesauce, pumpkin puree, oil, molasses and vanilla. Add to flour mixture and stir to combine.
  4. Pour batter into prepared mini loaf pans. Bake for 28-30 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool in pan for 10 minutes before removing from pan. Continue to cool on cooling rack.
  6. To make glaze, mix together powdered sugar, coconut milk, ginger and vanilla. Add additional tablespoon of coconut milk if needed.
  7. Drizzle glaze over cooled gingerbread. Slice and serve.
Recipe by Sarah Bakes Gluten Free at